Raspberry jellies with whipped coconut cream

Raspberry jellies with whipped coconut cream

10 mins Prep · 5 mins Cook

Swap out the raspberries for any seasonal berries. Remember to refrigerate the coconut cream overnight otherwise it won’t whip

Created by Spinneys
Prep time 10 minutes
Setting time Overnight
Cook time 5 minutes
Serves Makes 2
Cuisine American
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 653
Fat 47.7g
Saturates 42.3g
Protein 6.3g
Carbs 54.8g
Sugars 48.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Chill the coconut cream in the fridge overnight.


Whisk half the apple juice ( or grape juice) and gelatine together in a small bowl and set aside to bloom.


Combine the remaining apple juice and 60g of fresh or frozen raspberries in a medium-sized pot over a high heat. Bring to a boil. Remove from the heat and whisk in the gelatine mixture. Stir until completely melted.


Pass through a sieve to remove any raspberry seeds, if desired, then pour into 2 x 250ml moulds. Refrigerate overnight to set.


Place the chilled coconut cream in a bowl. Using an electric mixer, whip the chilled coconut cream until soft peaks form.


Unmould the jellies by running the moulds under hot water then turn them out onto serving plates.


Serve topped with the remaining raspberries and the whipped coconut cream on the side.