Chilling time: 2+ hours
Servings: 4-6 (depending on size of ramekin)
- 400ml of coconut milk
- 125ml coconut cream
- 1 squallop (or 3-4 tbsp) of Happy Valley's Squeezy Multifloral Mānuka Honey
- 1/2 tsp vanilla bean paste
- Tiny pinch of salt
- 1 sachet of Jel-it-in (vegetarian gelatin approx. 8grams)
- Chunky honey, fresh berries & toasted coconut to serve (optional)
Special equipment needed:
Ramekins or dariole moulds.
- Mix Jel-it-in into coconut milk in a saucepan off heat, until dissolved.
- Whisk in honey, vanilla, salt and coconut cream.
- Gently bring to a simmer over a medium heat and simmer for 1 minute to activate Jel-it-in.
- Pour into ramekins or dariole moulds. The Jel-it-in will start to set as soon as it begins to cool. It sets much quicker than regular gelatin.
- Pop moulds into the fridge for 2 hours to set.
- To unmold, run a small sharp knife around the edge to release it.
- Serve with chunky honey, toasted coconut and fresh fruit.
This is delicious when served with fresh, in season berries or roasted stone fruit!
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