Recipe for Passionfruit Suntan Coconut Agar Jelly

Coconut jelly

I substitute kanten agar-agar gelatine for regular gelatine in the coconut jelly recipe below. I’m going to try mango instead of passionfruit next time round.

Ingredients
2 x 400ml cans light coconut milk
1 1/2 tablespoons gelatine
1 cup castor (caster) sugar (castor is finer-grained, regular sugar works as well but you might want to dissolve it in hotwater first to make a syrup)
2/3 cup passionfruit pulp (You will need about 8 passionfruit.)

Step 1

Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan.
Step 2
Pour 1 cup cold water into saucepan. Sprinkle over gelatine. Heat over medium heat for 3 to 4 minutes, stirring, or until gelatine has dissolved. Pour in warm coconut milk. Add sugar. Heat, stirring, for 3 minutes or until sugar has dissolved. Remove from heat. Set aside to cool.
Step 3
Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over passionfruit pulp. Serve.

Try alternatives milk kanten recipes and your own homemade coconut milk recipe where coconut milk may not be available in your local supermarkets.

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