RECIPES DESSERTS

Coconut Jelly Whip

Coconut Jelly Whip

If you love our Jelly Whip and love a mango Weis Bar then you will go spack for this super easy dessert!

Method

  1. Pour jelly crystals into small container pour 1/2 cup boiling water and 1/3 cup cold water over the jelly. Place in fridge for 1 hour until almost set.

  2. When jelly is ready, pour coconut carnation milk into bowl and whip with electric beaters until tripled in size. It doesn't take long 2-3 minutes and it's amazing!

  3. Now add the jelly and whip together until well combined. Scrape the sides and whip again.

  4. Pour into serving glasses and chill in fridge for an hour.

Recipe Hints and Tips:

  • Coconut Jelly Whip is not suitable for freezing, keep refrigerated for 3 days.
  • Pineapple jelly would make a great combination too, let us know what you think. Any flavour jelly crystals would work so choose your favourite flavour.
Stay at home mum-Lydia
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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