AT A GLANCE
|01||Heat 200ml coconut liquid in a saucepan over medium heat. Meanwhile, soften 5 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).|
|02||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 (5 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).|
|03||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.|
|04||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.