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Coconut, Mango and Peach Jelly

Coconut, Mango and Peach Jelly

Brought to you by: OcadoLife
    12 serving

Prep time:

Cook time:

Serves: 12

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.
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Ingredients

  • 1 tbsp vegetable oil, for the tin
  • 660ml peach soda water
  • 5 12g sachets gelatine powder
  • 7½ tbsp caster sugar
  • 2 peaches, thinly sliced into bite-sized pieces
  • 2 strawberries, sliced
  • 1.2 l coconut water
  • 200ml coconut milk
  • 1 lime, zested and juiced
  • 250g mango, cut into 1cm cubes plus 200g roughly chopped
  • 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.

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