These little jellies are a simple but impressive looking dessert.
If you are looking for an unusual dessert to serve to friends then I can recommend this recipe. It takes under 5 minutes to prepare and you can make it a day in advance – no stress, no mess.
The jelly itself is simply made from coconut cream and evaporated milk plus a splash of lime juice, with gelatine added as the setting agent. The evaporated milk has a sweetness that is enough for these mini jellies, but you can add a little sugar if you must have a sweet dessert.
Another fantastic option is to use different fruit to completely change the nature of the dish. I served my jellies with slices of mango – as they aren’t in season at the moment I had to use canned fruit, but the syrup that surrounded the mango almost acted like a free ‘sauce’. You could also easily use canned pineapple, or any form of berries.
I used a 12-hole silicon pan to act as the mould for my jellies. Of course you can just make one big jelly if you prefer. This would also be a perfect base for pina colada jelly shots…but that is another recipe 🙂
Ingredients – makes 12 mini jellies:
- 400g/14 oz can coconut cream
- 185g/6.5 oz can light evaporated milk
- 1 tbsp lime juice (from a bottle is fine)
- 200ml/7 fl oz recently boiled water
- 1 and 1/2 tbsp powdered gelatine
- sliced mango or other fruit, to serve
- small sprigs of fresh mint, optional, to serve
- Mix together the coconut cream, evaporated milk and lime juice in a jug.
- Put the water into a small bowl and sprinkle over the powdered gelatine. Mix together until the gelatine dissolves.
- Pour the gelatine mixture into the jug with the coconut cream etc. Stir well.
- Carefully pour the jelly mixture into the 12-holes of a silicon pan, (or other jelly mould), which has been placed onto a baking tray.
- Put the filled pan into the fridge and leave to set for at least 3 hours.
- Remove the jellies from the pan by peeling back the silicon.
- Serve with your choice of fruit.