Tropical Fruit With Coconut Jelly Recipes

TROPICAL FRUIT JUICE JELLY WITH COCONUT MASCARPONE

Steps:

• In a large jug, pour the 2 cups of fruit juice and set aside.
• Bring the water and sugar to a boil in a small saucepan and stir until the sugar dissolves. Add the gelatine and whisk in straight away until dissolved.
• Pour the mixture through a strainer into the fruit juice. Allow to cool in the fridge for about 15 minutes.
• Divide the slices of mango between 6 glasses then evenly pour over the jelly mixture.
• Allow to set for at least 3 hours.
• Mix together the mascarpone, milk, sugar, vanilla & coconut extract and divide evenly among the set jellies.
• Cut the pineapple into 8 wedges. Cut out the core and cut off the skin. Poke a skewer into the end of each of 6 of the wedges. Heat a grill and place the pineapple wedges on the hot grill, cooking only until you see grill marks. Turn them and do the other side.
• Cut some of the remaining pineapple into small chunks.
• Top the jellies with passionfruit pulp, pineapple chunks, lime zest and mint leaves. Then sit the pineapple wedges on top of each one and serve.

COCONUT PANNA COTTA WITH TROPICAL FRUIT

Steps:

• Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
• In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
• Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
• Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
• To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

TROPICAL FRUIT SALAD COCONUT JELLY

Steps:

• To make jelly, soak gelatine leaves in a large bowl of cold water until softened (5 minutes). Combine half the coconut cream and half the sugar in a saucepan over low heat, stirring to dissolve the sugar. Bring to a simmer then add the squeezed gelatine and mix well. Stir in half the zest and juice and remaining coconut cream, then pour into a 1-litre capacity shallow tray and transfer to the fridge until set (4 hours).
• Meanwhile, to make syrup, combine remaining sugar, 125ml (½ cup) water and ginger in a small saucepan over medium heat, stirring to dissolve sugar. Remove from heat and add remaining lime zest and juice. Transfer to the fridge to chill (30 minutes), then stir in mint.
• Arrange fruit and coconut in serving bowls. Inverting jelly onto a board; cut into 2cm pieces and scatter over fruit. Drizzle over ginger syrup to serve.

TROPICAL FRUIT JELLY

Steps:

• Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
• Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.

TROPICAL FRUITY JELLO

Steps:

• In a heatproof jug, mix the jello powder with the boiling water until dissolved.
• Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
• Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
• Put back in the fridge until completely set.

COCONUT AND TROPICAL FRUIT TRIFLE

Steps:

• To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
• In a small bowl, whisk together the cornstarch and coconut milk until completely smooth. In another small bowl, whisk the egg yolks until combined.
• When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Remove from the heat and strain into a clean bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Stir in the 1 cup (70 g) coconut, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
• To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes. Transfer to a medium bowl and let cool completely.
• Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
• To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides. Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish. (You'll need the cake trimmings, so don't eat them!)
• Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish. Place one of the cake pieces on top. Spread half of the fruit filling and some of their juice over the cake.
• Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top. Cover the cake with the remaining fruit filling and juice. Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
• Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard. Cover with plastic wrap and refrigerate until chilled.
• Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen. Strew toasted coconut over the top of each serving. The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
• This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
• I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.