Well my lovelies, here is an amazing coconut-cream jelly (in essence) that will have you reaching for another one. It’s completely creamy and decadent – and there isn’t really a lot of sugar involved. It needs the crunch of a few coconut shards or some beautiful tropical fruits on the side; think pineapple, mango or even a choc dipped orange slice or three. This is one time you actually want a little wobble in your life.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 cinnamon stick(s)
- 60 Grams raw caster sugar BUY
- 300 Grams coconut milk Recipe
- 3 Teaspoons flavourless gelatin
- 300 Grams coconut cream (Kara) BUY
- 2 Teaspoons vanilla bean paste BUY
Do
- 1
Place cinnamon and sugar into the Thermomix bowl and mill 20 sec/speed 10.
- 2
Add coconut milk and infuse 15 min/80°C/speed 2.
- 3
Add gelatin and stir 30 sec/speed 3 to dissolve.
- 4
Strain through fine sieve.
- 5
Return liquid to the clean Thermomix bowl and add coconut cream and vanilla. Stir 10 sec/speed 3.
- 6
Pour into lightly oiled dariole (small flower-pot shape) moulds or into serving bowls of choice and set overnight. To release from moulds, place dariole into warm water for a few seconds and turn out onto serving plate.
- 7
Serve with your choice of garnish on the side.
