Coconut, Mango and Peach Jelly
By OcadoLife
Published on 04 October 2022
Vietnamese food writer and supper club host Uyen Luu’s Coconut, Mango and Peach Jelly is perfect for a special occasion. “There’s something wonderful about bringing out a showstopper dessert – people will talk about it for years to come,” says Uyen. This centrepiece has South-east Asian flavours of coconut and mango stacked in lovely layers that taste as good as they look.Time and servings
45 minsTotal time
12Servings
45 minsPrep time
Ingredients
- 1 tbsp of vegetable oil, for the tin
- 660 ml of peach soda water
- 7.5 tbsp of caster sugar
- 2 strawberries, sliced
- 1.2 l of coconut water
- 200 ml of coconut milk
- 5 12g sachets gelatine powder
- 1 lime, zested and juiced
- 250 g of mango, cut into 1cm cubes plus 200g roughly chopped
- 2 peaches, thinly sliced into bite-sized pieces
- 20 raspberries
Method
Step 1
Using a pastry brush, grease a 23cm bundt tin – ours had a volume of 2.5L. Or grease 16 x 150ml mini jelly moulds.Step 2
Begin with the peach layer: warm 100ml of the peach soda in a pan over a low heat. Stir in 1 ½ sachets gelatine powder until dissolved, then add the remaining peach soda. Stir in 3 tbsp caster sugar until dissolved; set aside to cool.Step 3
Arrange the peaches and strawberries in the base of the mould/s and gently pour over the peach mixture. Set in the fridge for 2 hrs (or 1 hr for mini jellies).Step 4
For the coconut layer, warm 100ml of the coconut water in a pan over a low heat. Stir in 1 ½ sachets gelatine powder until dissolved, then add 500ml coconut water and the coconut milk. Stir in 2 ½ tbsp sugar until dissolved, then remove from the heat and leave to cool. When cool, stir in the lime zest and juice.Step 5
Scatter the 250g mango cubes over the set peach layer, then give the coconut mixture a stir and pour it into the mould/s. Return to the fridge to set for another 2 hrs (or 1 hr for mini jellies).Step 6
For the mango layer, blitz the roughly chopped 200g mango with 600ml of the coconut water to a purée. Warm the remaining 100ml of coconut water in a pan over a low heat. Stir in 2 sachets gelatine powder until dissolved, then add the puréed mango. Stir in 2 tbsp sugar until dissolved; set aside to cool.Step 7
Scatter the raspberries over the set coconut layer, then pour in the mango mixture. Return to the fridge for 2 hrs (or 1 hr for mini jellies) or until ready to serve (make up to 2 days ahead).Step 8
To serve, carefully dip the bundt tin into a bowl of hot tap water for a couple of secs to loosen the jelly, then place an upturned serving plate over the jelly and confidently turn it over. Give the tin a gentle shake, then lift it off – the jelly should pop out with a wobble. If using individual moulds, remove the top and bottom lids and turn out onto serving plates.