Coconut jelly gelatine
A simple, coconut-flavoured Mexican dessert, enhanced by cinnamon. Serve with fresh, sweet fruits such as strawberries or mangoes.
Ingredients
- 1 pack of gelatine
- 500 ml coconut milk
- 250 ml condensed milk
- 2 Tbsp cinnamon, finely ground
Method
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1
Pour 4 Tbsp water into a small bowl, sprinkle the gelatine on top, rehydrate for 5 minutes.
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2
Empty the container of coconut milk into a pan and place on medium heat.
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3
When the milk is hot, incorporate the gelatine and mix until it dissolves.
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4
Incorporate the condensed milk.
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5
Pour into a 9-inch mold.
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6
Refrigerate for 12 hours.
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7
Serve in wedges, generously garnished with ground cinnamon.
