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Coconut jelly gelatine

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


  1. 1

    Pour 4 Tbsp water into a small bowl, sprinkle the gelatine on top, rehydrate for 5 minutes.

  2. 2

    Empty the container of coconut milk into a pan and place on medium heat.

  3. 3

    When the milk is hot, incorporate the gelatine and mix until it dissolves.

  4. 4

    Incorporate the condensed milk.

  5. 5

    Pour into a 9-inch mold.

  6. 6

    Refrigerate for 12 hours.

  7. 7

    Serve in wedges, generously garnished with ground cinnamon.