This delicious Christmas dessert is a treat for guests avoiding wheat or dairy – and everyone else will love it too.
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 Christmas desserts
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.