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