Caribbean Isles
- 4
- 5
- 240min
- 5min
Caribbean Isles is a gelatin-based dessert with fresh mangoes, coconut milk and pineapple jelly.
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Prepare the jelly according to the instructions on its packet.
Step 2 :
Pour the freshly prepared jelly into 3 or 4 glasses (dividing the same equally).
Step 3 :
To the jelly, add 2 Alphonso mangoes that have been cut into 1-inch cubes, divide the mangoes equally amongst the glasses.
Step 4 :
Once the jelly comes to room temperature, transfer the glasses to the refrigerator to set (approx. for 2 hrs).
Step 5 :
After 2 hours, pour 2 tablespoons cold water in a small dish and sprinkle with 1 teaspoon gelatin powder. Allow it to stand for 10 minutes.
Step 6 :
The gelatin will absorb the water and bloom into a soft mass.
Step 7 :
Next, heat the coconut milk in a saucepan.
Step 8 :
Once it gets warm, add in 1 tablespoon sugar (or more if preferred sweeter) to the coconut milk.
Step 9 :
When the sugar dissolves, switch off the flame and allow to stand for 5 minutes.
Step 10 :
Next, pour in the bloomed gelatin and combine with a whisk.
Step 11 :
Remove the glasses from the refrigerator and top the set jelly with the coconut milk, dividing it equally amongst all the glasses.
Step 12 :
Return to the refrigerator to set for another 2 hours.
Step 13 :
Just before serving, garnish with chopped nuts of choice, chocolate curls or mango cubes. Enjoy!
Shop Ingredients
Caribbean Isles
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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