Coconut and Raspberry Layered Jelly for summer barbecues

Enjoy a taste of the tropics with this deliciously dairy-free coconut and raspberry jelly dessert.

This layered desert is a fresh and summery mix of fruity raspberry and tropical coconut for a true taste of sunshine.

Preparation notes: plus time for soaking, cooling and (overnight) setting

Yields: 8

Prep Time: 1 day 0 hours 15 mins

Process Time: 10 mins

Total Time: 1 day 0 hours 25 mins

Ingredients

FOR THE RUM LAYER

• 3

  sheets platinum-grade leaf gelatine, we used Dr. Oetker

• 250 mL

  coconut water

• 6 tbsp.

  coconut rum, we used Malibu

FOR THE RASPBERRY LAYER

• 3

  sheets platinum-grade leaf gelatine

• 200 g

  raspberries

juice 1 lime

FOR THE COCONUT LAYER

4 sheets platinum-grade leaf gelatine

• 400 mL

  tin full-fat coconut milk

• 125 g

  caster sugar

Finely grated zest 1 lime, plus extra pared zest to serve

• 100 g

  raspberries, plus extra to serve

Directions

1 Lightly grease a 900g loaf tin and line with a layer of clingfilm, smoothing it out as much as possible. Make the rum layer. Cover gelatine with cold water and leave to soak for 5min. Heat coconut water in a small pan until just hot, not bubbling; remove from heat.

2 Lift gelatine out of water, squeeze out excess water and stir into coconut water to dissolve. Stir in the rum; cool to room temperature. Pour into lined tin, then tap tin down on the surface a few times to burst any bubbles in the mixture. Cool and chill until set, about 1hr.

3 Meanwhile, make the raspberry layer. Soak gelatine as before. Heat raspberries, sugar and 125ml water in a small pan until raspberries are mushy. Lift gelatine out of water, squeeze out excess water and stir into raspberries to dissolve, followed by the lime juice. Push through a fine sieve into a jug (discard seeds). Set aside to cool to room temperature, then gently pour into the tin on top of the set rum later. Chill until set, about 1hr.

4 For the coconut layer, soak gelatine as before. Heat coconut milk and sugar in a pan, stirring until sugar dissolves. Remove pan from heat, lift gelatine out of water, squeeze out excess water and stir into pan to dissolve. Stir in lime zest and set aside to cool completely.

5 Once raspberry layer has set and coconut mixture has cooled, pour it on to the raspberry layer, scatter over whole raspberries and return to fridge to set for at least 4hr (up to 24hr).

6 To serve, invert on to a serving plate, remove tin and gently peel off clingfilm. Decorate with extra raspberries and pared lime zest, if you like. Serve in slices.

Per serving:

• Calories: 204
• Protein: 2g
• Fat: 9g
• Saturates: 7g
• Carbs: 29
• Sugars: 28g
• Fibre: 2g