You are here:

Thai coconut jelly

Celia Brooks Brown from Good Food Live
Coconut milk, lemon grass, lime leaves combine in this simple, tropical dessert, which comes complete with a chilli kick! From Celia Brooks Brown

Thai coconut jelly

Method

1. Put the milk, lemon grass, lime leaves, ginger and chilli in a saucepan, bring to the boil and simmer for 15 minutes. Remove from the heat and let cool.

2. Strain the infused milk into a measuring jug and add enough coconut milk to make up to 500 ml. Discard the flavourings and reserve the remaining coconut milk for another use. Return the infused milk to the pan and, using an electric hand-held mixer, whisk in the sugar and gelatine until dissolved. Heat gently, whisking continuously, until almost boiling, then transfer to a jug.

3. Pour the liquid into 4 glass bowls. Let cool, then chill for three hours or until set. To serve, sprinkle with chopped peanuts.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min, plus 3 hrs chilling
Cook: 20 min

Ingredients

Thai Coconut Jelly

250ml Milk
2 stalks of Lemon grass, sliced
2 kaffir lime leaves, coarsely chopped
2 cm fresh ginger root, unpeeled and sliced
1 small red chilli, cut in half
400ml can coconut milk
125g caster sugar
3 tsp vegetarian gelatine powder, (agar agar)
honey-roasted peanuts, chopped, to serve