Coconut and Mango Jelly Cups
Sometimes you just need a dessert recipe that looks good, tastes good, but is not too unhealthy, rich or heavy. Enter: coconut and mango jelly cups!
I created this recipe as a light end to a hefty festive spread. Inspired by the tasty coconut jelly that you get at yum cha and my dearly departed Grammy's "Three Tier Jelly" (a family favorite comprised of red jelly, set egg custard, green jelly and tinned peaches) - this recipe is more virtuous a version and, quite frankly, easier to make.
A Gluten Free, Dairy Free and Refined Sugar Free Dessert
This recipe can accommodate the majority of guests as it is gluten free and dairy free. Furthermore, it is sweetened with honey, not refined sugar. If you cannot have honey, maple, agave or rice malt syrup could be substituted, as could xylitol or stevia, though I have not tested this.
Side note, gelatin is not vegetarian (I used the type derived from grass fed beef), so, sorry, not vegetarian recipe 🙁
An Easy Dessert that Looks Impressive!
These mango coconut jellies are perfect when you want an easy dessert that looks fancy... honestly, the hardest part is peeling and pureeing mangos!
I served these jellies topped with finely diced strawberry, kiwi fruit and watermelon, halved grapes, passionfruit pulp (a must!), and a whole cherry. Use whatever is good, but think "colour".
For further visual appeal and texture I made a honey coconut and sesame brittle. As I "winged it" I have not included the recipe here (Once perfected, if I remember, I will) . As you will see, you can use crushed nut brittle or sesame snaps instead (these are not sugar free), or some toasted shredded coconut or macadamia nuts.
This recipe serves 6 - 8, depending upon your serving glass. To serve 6, this makes about 250mls of jelly, and 8, 190mls. I used plastic cups for portability, but stemless wine glasses would look amazing!
You could just make this in one large vessel, which would be easier, but single serves are pretty special I think.
Sprinkle gelatin over cold water. Stir, set aside to "bloom"
Meanwhile, heat orange juice and honey in a small saucepan until just about to the boil. Turn off the heat add the bloomed gelatin and stir until dissolved. Add in the mango puree, mix thoroughly then divide the mixture between 6 - 8 clear serving vessels. Cover and refrigerate until set - this should only take a couple of hours,
Sprinkle gelatin over cold water. Stir, set aside to "bloom"
Meanwhile, heat 180 mls of the coconut milk, vanilla and honey in a small saucepan until just about to the boil. Turn off the heat add the bloomed gelatin and stir until dissolved. Add the remaining coconut cream and mix thoroughly. You may want to use an electric mixer or stick blender if your coconut cream is very "chunky". Gently pour the coconut jelly over the set mango jellies, sprinkel each with a pinch of salt. Cover and refrigerate until set.
Serve the jellies topped with spoonfuls of fruit salad and crumbled nut brittle or sesame snaps.
Ingredients
Directions
Sprinkle gelatin over cold water. Stir, set aside to "bloom"
Meanwhile, heat orange juice and honey in a small saucepan until just about to the boil. Turn off the heat add the bloomed gelatin and stir until dissolved. Add in the mango puree, mix thoroughly then divide the mixture between 6 - 8 clear serving vessels. Cover and refrigerate until set - this should only take a couple of hours,
Sprinkle gelatin over cold water. Stir, set aside to "bloom"
Meanwhile, heat 180 mls of the coconut milk, vanilla and honey in a small saucepan until just about to the boil. Turn off the heat add the bloomed gelatin and stir until dissolved. Add the remaining coconut cream and mix thoroughly. You may want to use an electric mixer or stick blender if your coconut cream is very "chunky". Gently pour the coconut jelly over the set mango jellies, sprinkel each with a pinch of salt. Cover and refrigerate until set.
Serve the jellies topped with spoonfuls of fruit salad and crumbled nut brittle or sesame snaps.
