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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFChill 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.
