TROPICAL FRUIT WITH COCONUT JELLY RECIPE
Categories Fruit Brunch Dessert Cocktail Party Picnic Low Carb Vegetarian Kid-Friendly Quick & Easy Low Sodium Low/No Sugar Wheat/Gluten-Free Father's Day Spring Summer Healthy Kosher Vegan Potluck
Number Of Ingredients 4
Steps:
- Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan. Pour 1 cup cold water into saucepan. Sprinkle over arrowroot. Heat over medium heat for 3 to 4 minutes, stirring, or until arrowroot has dissolved. Pour in warm coconut milk. Add agave sugar. Heat, stirring, for 3 minutes or until agave sugar has dissolved. Remove from heat. Set aside to cool. Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over tart tropical fruit pulp. Serve.
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