Coconut jelly with fruit salad
   Coconutjelly p
 

 Serving size: 6
   
 
Ingredients:
SAICO  Canned Tropical Fruit in Light Syrup
Coconut Water
Coconut Milk
Whipping Cream
Sugar
GelatinPowder
 1 cup
150 ml.
100 ml.
50 ml.
30 g.
1/2 - 1 tbsp

Preparation:

1. In the saucepan over the low heat, add coconut water, whipping cream, sugar, and gelatin powder. Stir until well mixed. Set aside until cool down.

2. Pour into the mold and refrigerate until set.

3. Ready to serve with Tropical Fruit.

 Note:
 
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