Best 5 Tropical Fruit With Coconut Jelly Recipes

TROPICAL FRUIT JUICE JELLY WITH COCONUT MASCARPONE

Steps:

• In a large jug, pour the 2 cups of fruit juice and set aside.
• Bring the water and sugar to a boil in a small saucepan and stir until the sugar dissolves. Add the gelatine and whisk in straight away until dissolved.
• Pour the mixture through a strainer into the fruit juice. Allow to cool in the fridge for about 15 minutes.
• Divide the slices of mango between 6 glasses then evenly pour over the jelly mixture.
• Allow to set for at least 3 hours.
• Mix together the mascarpone, milk, sugar, vanilla & coconut extract and divide evenly among the set jellies.
• Cut the pineapple into 8 wedges. Cut out the core and cut off the skin. Poke a skewer into the end of each of 6 of the wedges. Heat a grill and place the pineapple wedges on the hot grill, cooking only until you see grill marks. Turn them and do the other side.
• Cut some of the remaining pineapple into small chunks.
• Top the jellies with passionfruit pulp, pineapple chunks, lime zest and mint leaves. Then sit the pineapple wedges on top of each one and serve.

TROPICAL FRUIT SALAD COCONUT JELLY

Steps:

• To make jelly, soak gelatine leaves in a large bowl of cold water until softened (5 minutes). Combine half the coconut cream and half the sugar in a saucepan over low heat, stirring to dissolve the sugar. Bring to a simmer then add the squeezed gelatine and mix well. Stir in half the zest and juice and remaining coconut cream, then pour into a 1-litre capacity shallow tray and transfer to the fridge until set (4 hours).
• Meanwhile, to make syrup, combine remaining sugar, 125ml (½ cup) water and ginger in a small saucepan over medium heat, stirring to dissolve sugar. Remove from heat and add remaining lime zest and juice. Transfer to the fridge to chill (30 minutes), then stir in mint.
• Arrange fruit and coconut in serving bowls. Inverting jelly onto a board; cut into 2cm pieces and scatter over fruit. Drizzle over ginger syrup to serve.

COCONUT PANNA COTTA WITH TROPICAL FRUIT

Steps:

• Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
• In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
• Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
• Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
• To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

TROPICAL FRUIT JELLY

Steps:

• Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
• Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.

TROPICAL FRUIT WITH COCONUT JELLY RECIPE

Steps:

• Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan. Pour 1 cup cold water into saucepan. Sprinkle over arrowroot. Heat over medium heat for 3 to 4 minutes, stirring, or until arrowroot has dissolved. Pour in warm coconut milk. Add agave sugar. Heat, stirring, for 3 minutes or until agave sugar has dissolved. Remove from heat. Set aside to cool. Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over tart tropical fruit pulp. Serve.