Skip to content
Coconut milk jellies with burnt caramel sauce recipe

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

  1. 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 don’t be tempted to stir it or the sugar will crystallize. Boil for 6-7 minutes, until it turns a deep gold.
  2. 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.
  3. Put the gelatine leaves in a small bowl and cover with cold water. Set aside for  4-5 minutes, until softened.
  4. Meanwhile, heat the coconut milk in a pan set over a medium heat, until just simmering. Remove from the heat and set aside.
  5. Squeeze out the excess water from the gelatine leaves and stir them into the warm coconut milk, until dissolved.
  6. 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 you’re 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.