Coconut Jelly
Prep time
Cook time
Total time
So for Penny's Birthday tea I decided to make up a dish with all her current favourite things; Pasta Salmon Asparagus Cream cheese Mushrooms Pudding was a simple, light jelly served with warm mango, which could also be puréed into a sauce if you fancied it. The combination of colours, textures, flavours and temperatures was a definite hit with Penny!
  • 1 tin of coconut milk
  • 1 tbsp vegetarian gelatine
  • 1 mango
  1. Pour coconut milk into a saucepan and simmer gently for 5 minutes
  2. Pour into a jug
  3. Clean and dry the saucepan
  4. Pour half a cup of cold water into the saucepan followed by the gelatine and stir continuously for around 4 minutes or until it has dissolved
  5. Pour into jug with the coconut milk
  6. Stir
  7. Pour into moulds, this made enough to fill 6 little jelly moulds 😍
  8. Chill over night, dip in hot water to ease jelly out of mould.
  9. For the warm mango, simply dice the mango then simmer in a pan with some water
Recipe by Penny Led Weaning at