Coconut Jelly with mango
Coconut Jelly with mango, Candied Ginder & Spearmint
Ingredients
- 1 can coconut milk / cream
- 2 tsp agar agar
- 1 mango, ripe
- 2 tbsp candied ginger, diced
- 2 lime leaves
- 1/2 bunch spearmint
- 100g palm sugar
Method
- Bring the coconut milk / cream to the boil with the agar agar.
- Simmer for 2 minutes and pour into dariole moulds.
- Cut the mango and reserve.
- Bring the palm sugar and the finely shredded lime leaves to the boil with half the ginger.
- Pick the spearmint leaves.
- De-mould the coconut and serve with the mango.
- Drizzle with the syrup and picked mint.