Berry coconut whip
Add something a little bit special to your summer spread - this delicious dairy-free dessert with fresh berries.
Ingredients
Method
- 3 packets Strawberry Jelly Crystals
- 2 tins Pam's Coconut Milk (chilled)
- 1 Punnet of Strawberries
- 1 Punnet of Blueberries
- Add one packet of jelly to a large heatproof bowl. Add 250ml of boiling water and stir to dissolve the jelly crystals. Add 250ml of cold water, stir to combine. Pour even amounts into individual serving glasses. Place in the fridge until the jelly sets; overnight if time allows.
- Add two packets of jelly to a large heatproof bowl, cover with 250ml of boiling water, add 250ml of cold water, mix and leave to cool in the fridge until just wobbly.
- Chill the coconut milk in the fridge for 24 hours, open and pour into a large mixing bowl (don’t add the clear coconut water in the bottom half of the can).
- Whip the coconut milk using an electric beater until soft peaks form; if the mixture is too thick, add in a small amount of the left-over coconut water and continue to mix until it resembles whipped cream.
- Add the wobbly jelly to the whipped coconut milk, beat well to combine.
- Pour over the set jelly in the serving glasses. Refrigerate until set; overnight if time allows.
- Serve topped with blueberries and sliced strawberries.