This recipe calls for coconut liquid, which is the liquid from a young coconut, not to be confused with coconut milk or coconut cream. Young coconuts are usually sold with the green shell removed and the white fibrous husk cut away; they’re available from Asian grocers and some supermarkets. You’ll need about 3 young coconuts for this recipe. The coconut sugar lends a mellow sweetness to the caramel.
Ingredients
Method
Main
1.Heat 200ml coconut liquid in a saucepan over medium heat. Meanwhile, soften 5Â gelatine leaves in cold water for 5 minutes, squeeze out excess water, add to pan and stir to dissolve. Remove from heat, add remaining coconut liquid, stir to combine, transfer to a jug, divide among six 300ml serving bowls or glasses and refrigerate until set (3-4 hours).
2.Stir 300ml coconut cream and 30gm coconut sugar in a saucepan over medium heat until sugar dissolves. Meanwhile, soften remaining gelatine in a bowl of cold water (5Â minutes), squeeze out excess water, add to pan, stir to dissolve. Remove from heat, stand until cooled, pour a thin layer over each jelly and refrigerate until set (1 hour).
3.Meanwhile, simmer remaining sugar and 120ml water in a small saucepan over medium-high heat, stirring to dissolve sugar, then cook until a syrup forms (3-4 minutes). Remove from heat, stir in lime juice and remaining coconut cream and set aside.
4.Combine pineapple and mint in a bowl, pile on top of jellies, drizzle with coconut caramel and serve.
Note Coconut palm sugar, also known as coconut sugar, comes from the sweet watery sap of the flower buds of the coconut palm. As a cottage-industry product, it varies from batch to batch and is often blended with other sugars. It’s most commonly available in Australia in cylinder form, with a soft, grateable texture. Canned coconut cream is suitable for this recipe. We used the Kara brand.
