Coconut jellies with caramelised pineapple
15 minutes prep.
10-15 minutes plus setting time cooking
- 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
- 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
- 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.
- Squeeze excess water from gelatine, add to liquid and stir to dissolve.
- Add coconut milk and cream, then strain into a bowl and refrigerate, stirring occasionally until starting to cool.
- Pour into four small serving bowls or glasses, about 1 cup capacity each and refrigerate for 4-6 hours to set.
- 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.
- 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.
- 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.
- To serve, spoon cooled pineapple and syrup on top of coconut jellies and serve with a little lime squeezed over.