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Coconut milk jellies with burnt caramel sauce recipe

7 ratings

This decadent dairy-free dessert is perfect for special occasions, and as it's wheat-free too, all your guests can enjoy it. The set jellies use coconut milk for a rich and creamy finish, and are sweetened with honey, rum and warming spices. Finished with a soya milk caramel sauce, this would be ideal for Christmas as they can be made ahead for a stress-free dessert. See method

Serves 6
10 mins to prepare and 50 mins to cook, plus setting
420 calories / serving
Gluten-free
Dairy-free

Ingredients

6 gelatine leaves
400ml tin coconut milk
325ml (11fl oz) coconut cream
4 tbsp clear honey
1 tsp vanilla extract
2 tbsp rum
¼ tsp cinnamon
pinch allspice
1/2 tsp freshly grated nutmeg

For the caramel sauce

75g (3oz) caster sugar
50ml (2fl oz) soya cream

Each serving contains

Energy
1745kj
420kcal 21%
Fat
32g 46%
Saturates
27g 135%
Sugars
26g 29%
Salt
0.1g 2%

of the reference intake
Carbohydrate 26.3g Protein 5.3g Fibre 1.9g

Method

For the caramel sauce, heat the sugar and 60ml (2 1/2fl oz) water in a small pan, over a medium heat, for 2-3 minutes. When small bubbles start to appear, gently swirl the pan around by the handle, but dont be tempted to stir it or the sugar will crystallize. Boil for 6-7 minutes, until it turns a deep gold.
Remove the pan from the heat and pour in the soya cream it will bubble vigorously, but keep stirring. Return the pan to a gentle heat for 2-3 minutes, then stir in a pinch of salt. Remove and set aside to cool.
Put the gelatine leaves in a small bowl and cover with cold water. Set aside for 4-5 minutes, until softened.
Meanwhile, heat the coconut milk in a pan set over a medium heat, until just simmering. Remove from the heat and set aside.
Squeeze out the excess water from the gelatine leaves and stir them into the warm coconut milk, until dissolved.
Stir in the coconut cream, honey, vanilla, rum, cinnamon, allspice and nutmeg, until combined. Divide the mixture between 6 x 120ml (4fl oz) moulds and chill overnight, or until set. To serve, dip each mould into boiling water for a moment to loosen, then turn out onto a serving plate. Warm the caramel sauce through and pour it over the milk jellies when youre about to serve.

See more Coconut milk recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.