Coconut jellies with caramelised pineapple

15 minutes prep.

10-15 minutes plus setting time cooking

Serves 4

Ingredients

  • 170 gm caster sugar
  • 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 350 ml each coconut milk and coconut cream, plus extra coconut cream, to serve
  • Juice of ½ lime, plus extra lime wedges to serve
Caramelised spiced pineapple
  • 1½ tablespoon each brown sugar and caser sugar
  • Pinch of ground cinnamon and ground cloves
  • ½ pineapple, peeled and thickly sliced into semi-circles
  • 2 tablespoons golden rum
  • Juice of 1 lime

Method

  1. Stir sugar, 125ml water and ½ teaspoon salt in a saucepan over medium heat until sugar dissolves and bring to the simmer, then remove from heat.
  2. Squeeze excess water from gelatine, add to liquid and stir to dissolve.
  3. Add coconut milk and cream, then strain into a bowl and refrigerate, stirring occasionally until starting to cool.
  4. Pour into four small serving bowls or glasses, about 1 cup capacity each and refrigerate for 4-6 hours to set.
  5. To make the spiced pineapple, combine the sugars and spices in a bowl and mix well to combine. Dust both sides of the pineapple slices generously with sugar mixture.
  6. Heat butter in a large frying pan over a medium-high heat until butter foams, scatter any remaining sugar mixture in the base of the pan then add pineapple and cook for 2-3 minutes until caramelised.
  7. Turn and repeat on the other side. Transfer pineapple to a tray, deglaze pan with rum and lime juice and stir to combine. Transfer syrup to a bowl to cool.
  8. To serve, spoon cooled pineapple and syrup on top of coconut jellies and serve with a little lime squeezed over.
RECIPES

Coconut jellies with caramelised pineapple

15 minutes prep.

10-15 minutes plus setting time cooking

Serves 4

Ingredients
Method

Ingredients

  • 170 gm caster sugar
  • 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • 350 ml each coconut milk and coconut cream, plus extra coconut cream, to serve
  • Juice of ½ lime, plus extra lime wedges to serve
Caramelised spiced pineapple
  • 1½ tablespoon each brown sugar and caser sugar
  • Pinch of ground cinnamon and ground cloves
  • ½ pineapple, peeled and thickly sliced into semi-circles
  • 2 tablespoons golden rum
  • Juice of 1 lime

Method

  1. Stir sugar, 125ml water and ½ teaspoon salt in a saucepan over medium heat until sugar dissolves and bring to the simmer, then remove from heat.
  2. Squeeze excess water from gelatine, add to liquid and stir to dissolve.
  3. Add coconut milk and cream, then strain into a bowl and refrigerate, stirring occasionally until starting to cool.
  4. Pour into four small serving bowls or glasses, about 1 cup capacity each and refrigerate for 4-6 hours to set.
  5. To make the spiced pineapple, combine the sugars and spices in a bowl and mix well to combine. Dust both sides of the pineapple slices generously with sugar mixture.
  6. Heat butter in a large frying pan over a medium-high heat until butter foams, scatter any remaining sugar mixture in the base of the pan then add pineapple and cook for 2-3 minutes until caramelised.
  7. Turn and repeat on the other side. Transfer pineapple to a tray, deglaze pan with rum and lime juice and stir to combine. Transfer syrup to a bowl to cool.
  8. To serve, spoon cooled pineapple and syrup on top of coconut jellies and serve with a little lime squeezed over.
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