Coconut Ginger Gelée

This is a fresh, creamy, grown-up jelly. The addition of candied ginger balances the richness of the coconut milk.

Photo by Sara M.

PREP TIME

60

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (400 mL) coconut milk

  • 2

    tbsp (25 mL) sugar

  • 1

    small dried red chili

  • 2

    tbsp (25 mL) chopped candied ginger

  • 1

    tbsp (15 mL) unflavoured gelatine

Directions

1 Line a loaf pan with plastic wrap. Set aside. 2 Combine coconut milk, sugar, chili and candied ginger in a pot over medium-high heat. Bring to a boil and boil, stirring to dissolve sugar, for 4 minutes or until flavours have come together and coconut milk is reduced slightly. Discard chili. 3 Transfer 1/4 cup (50 mL) of the hot coconut milk mixture to a small bowl and sprinkle with gelatine. Let stand 2 minutes to soften and then stir until gelatine is dissolved. Whisk in remaining coconut milk mixture. Pour into prepared loaf pan and chill for 1 hour or until set. Turn gelée out onto a cutting board. Remove plastic wrap, cut into 1/2 inch (1 cm) squares and serve with the Orange and Ginger Stacks.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: