Coconut Jelly

This is one of my favourite simple dessert recipes - it takes 10 minutes to make and is really filling. In Australia, I know of one brand of legal tinned coconut milk - Ayam. This is the regular fat coconut milk, not the reduced fat. I have read that home-made coconut milk is even more delicious than tinned, so as soon as I have a food processor I will be trying this recipe out with some home-made coconut milk. Anyway, I digress...

Coconut Jelly

Ingredients

• 800ml (27oz) coconut milk
• 1 cup water
• 1.5 tablespoons gelatin
• Honey to taste 

 Directions

• Heat coconut milk on medium heat until it is almost boiling (but make sure not to boil)
• Once heated, pour coconut milk into a bowl and cover to keep warm
• Place water in same saucepan used to heat coconut milk. Sprinkle gelatin over the cold water and then heat for 3 to four minutes or until gelatin has dissolved
• Pour in warm coconut milk
• Add honey to taste
• Heat, stirring for 3 minutes or until honey is mixed through
• Pour jelly into a mould or separate cups for individual servings