Coconut Jelly with Mango

Serves 4.


  • 2 teaspoons warm water
  • 1 teaspoon powdered gelatine
  • 2 cups (500ml) coconut cream
  • ¼ cup (55g) caster (superfine) sugar
  • 2 teaspoons lime juice
  • ½ teaspoon vanilla extract
  • fresh mango and lime wedges, to serve


  1. Place the water in a small bowl and sprinkle over the gelatine.
  2. Set aside until the gelatine has absorbed the water.
  3. Place the coconut cream, sugar, lime juice and vanilla in a saucepan over medium heat and bring to the boil.
  4. Add the gelatine mixture and stir for 1 minute.
  5. Remove from heat and pour into 4 greased ½-cup capacity (125ml) moulds or ramekins.
  6. Refrigerate for 4 hours or until jellies are firm.
  7. Turn the jellies out and serve with mango and a squeeze of lime.