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Coconut Jelly with mango

Coconut Jelly with mango, Candied Ginder & Spearmint



  1. Bring the coconut milk / cream to the boil with the agar agar.
  2. Simmer for 2 minutes and pour into dariole moulds.
  3. Cut the mango and reserve.
  4. Bring the palm sugar and the finely shredded lime leaves to the boil with half the ginger.
  5. Pick the spearmint leaves.
  6. De-mould the coconut and serve with the mango.
  7. Drizzle with the syrup and picked mint.