Coconut milk jellies with granadilla topping – Food & Home Magazine
Indulge in creamy coconut jellies topped with sweet granadilla—perfect for special occasions or a tropical treat.
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Ingredients
- 250ml (1 cup) milk
- 45ml (3 tbsp) castor sugar
- 2,5ml (½ tsp) salt
- 1 x 410g tin coconut milk
- juice of ½ a lime or lemon
- 5 leaves gelatine, soaked in 60ml (¼ cup) cold water
- pulp of 5 granadillas
- 1 leaf gelatine, soaked in 60ml (¼ cup) cold water
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