20 mins + 3-4 hours setting time
This dessert uses the tender young flesh of coconut that has been iquidised, but you can use coconut milk – fresh or tinned instead, I prefer using the flesh liquidised with coconut water as it results in a sweeter, fresher cleaner taste.
It is a light airy mousse like jelly and is the perfect dessert after a spicy meal.
1 or 2 drinking coconuts [depending on the amount and texture of the flesh]
1 tbsp gelatine
1 cup caster sugar [you can use palm sugar]
1/2 cup water
pinch of salt
zest and juice of 1 lime
1 red chilli finely chopped
1 cinnamon quill or 1 star anise
crushed cashew or peanut praline or brittle for garnish
Cut open the drinking coconut over a bowl to save the water [ I use a heavy cleaver to cut the top] and using a spoon scrape out the tender flesh taking care not to get any of the brown harder skin. Strain the water and add to the flesh and liquidise to get 400 ml of liquid. Depending on how tender the flesh is you might need to strain the liquid to avoid any bits of coconut flesh. Heat 1/4 cup of coconut water in a small pan and add the gelatine powder and stir until dissolved. Add this to the liquidised coconut. Check for sweetness and add a little sugar if required. Beat the egg white until stiff and add a third of this to the liquidised milk folding in gently. Fold in the remaining beaten egg white.
Line a square or rectangular cake tin with plastic film and pour in the mix and refrigerate until set about 3 – 4 hours.
The resulting jelly will separate and set in layers a light mousse at the bottom and a clearer jelly at the top.
Note you can set the jelly into individual dariole moulds if preferred.
Bring the sugar [or palm sugar] and water to the boil and when sugar has dissolved simmer until thickened and add the cinnamon quill or star anise, lime juice and chopped chilli and allow flavours to infuse. Remove cinnamon/ star anise before serving
Turn out the jelly on a plate or board and cut into squares. Serve squares with chopped seasonal fruit of your choice or ribbons of young coconut flesh. Top with the syrup and scatter with crushed peanut or cashew praline or brittle.