Makes 20
INGREDIENTS
- 400ml coconut cream in 200x200g portions
- 4 ½ cups water
- 14g agar agar powder
- 1 egg
- ¾ cup sugar
- ½ tsp salt
- 1 tsp your choice of flavour
METHOD
- Start by pouring half your coconut milk into a small mixing bowl. Crack in the egg and give it a really good whisk to incorporate.
- Meanwhile heat the water in a large saucepan over medium heat. Add the agar agar powder and give it a swirl to mix through. Slowly pour in your coconut milk and egg mixture and stir. Gently bring to the boil and keep stirring. Then slowly add your remaining coconut milk.
- Next, pour in the sugar, salt and flavour. Taste the mixture. If the flavour's not right, add more sugar, salt or flavour until you reach your desired taste.
- Cook and stir for a few more minutes, then remove from the heat.
- Pour the mixture out into a large glass dish or jelly mould. Skim any bubbles off the surface so your jelly will set nice and smooth. Allow the jelly cool on your kitchen bench for an hour before moving to the fridge.
- Once set, cut the jelly into shapes and serve.
Approx. per serve: 423kJ | fat total 7g | saturated fat 6g | fibre 1g | protein 1g | carbs 9g
