A detection of bright juicy, exotic fruit is made into a special desert when served with a cool coconut jelly.
170 g can Evaporated Milk
5 tablespoons Coconut Milk Powder
300 ml (1/2 pint) water
2 tablespoons gelatine
175 g (7 oz) caster sugar
4 egg whites
5 tablespoons Coconut Milk Powder
300 ml (1/2 pint) water
2 tablespoons gelatine
175 g (7 oz) caster sugar
4 egg whites
To Serve
a selection of exotic fruit, e.g. star fruit, mangosteen, kiwifruit, lychees, Cape gooseberries (physalis), pomegranates.
method
1. Mix together the Carnation Milk and Coconut Milk Powder.
2. Place the water, gelatine and sugar in a pan and heat, stirring until the gelatine and sugar have dissolved.
3. Stir in the Milk mixture and leave to cool for 1-2 hours, stirring occasionally.
4. Whisk the egg whites until stiff and fold into the coconut mixture. Rinse an 18 cm (7 inch) square cake tin in cold water, spoon in the coconut mixture and chill until set.
5. Prepare the selection of fruit as necessary and place it around the coconut jelly. Cut the jelly into squares when serving.
2. Place the water, gelatine and sugar in a pan and heat, stirring until the gelatine and sugar have dissolved.
3. Stir in the Milk mixture and leave to cool for 1-2 hours, stirring occasionally.
4. Whisk the egg whites until stiff and fold into the coconut mixture. Rinse an 18 cm (7 inch) square cake tin in cold water, spoon in the coconut mixture and chill until set.
5. Prepare the selection of fruit as necessary and place it around the coconut jelly. Cut the jelly into squares when serving.
serving amount
serves 6
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