Raspberry and coconut jelly

Raspberry and coconut jelly with raspberries, coconut milk and agar agar: a fruity, creamy dessert with a delicate coconut note.

At a glance

• Serves 4
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 140 kcal per serving
• Protein: 3 g
• Fat: 12 g
• Carbs: 5 g

Ingredients

• 300g raspberries
• 200ml coconut milk
• 100ml water
• 2 tbsp coconut sugar
• 1 tbsp desiccated coconut
• 2 tsp agar agar

Method

You’ll need: saucepan · stick blender · sieve · grater · wooden spoon

1. Put the raspberries in a small pan with the water and heat until the fruit softens.
2. Purée the raspberries finely and press the mixture through a sieve so the seeds stay behind.
3. Return the raspberry purée to the pan and stir in the coconut milk and coconut sugar.
4. Stir in the agar agar and boil the mixture for a few minutes, stirring constantly, so the jelly sets properly later.
5. Pour the hot mixture into moulds and leave to cool completely. Then chill until the jelly is firm.
6. To serve, turn the raspberry and coconut jelly out of the moulds and sprinkle with desiccated coconut.

Good to know

If you're looking for something fresh and light, this jelly is a lovely little sweet treat. Fruity, gently creamy and pleasantly uncomplicated.

Swaps

Less sweet: halve the coconut sugar and round it off with cinnamon, vanilla or a few berries | coconut milk → unsweetened almond milk made from almonds and water (thinner texture) | raspberries → blackberries (similar fibre content) | desiccated coconut → chopped almonds (more protein and vitamin E)

Allergens

The recipe is free from gluten and egg and is gelatine-free. Coconut isn't classed as a major allergen everywhere, but it can cause problems for sensitive people; for children and in pregnancy, make sure it's well chilled and freshly made.

Dairy-free recipes