Coconut-Berry & Mango Jellies with Pineapple Custard [Dairy free, Gluten free, Grains free, Sugar free]

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My mum has been visiting us for the holidays and her dessert choice over the recent past few days has been jelly and custard, same as our boys.  The easiest option, at the rate the home made jelly and custard was being lapped up, was the store bought variety!  Standing in the supermarket queue, jelly and custard in the trolley, paging through a foodie magazine, I was drawn to a recipe for home made fruit jelly and custard made in mason jars, that looked amazing!  This for me was going to be my 2014 Christmas dessert, and once my groceries and veggies were paid for, I settled for a coffee at the nearest coffee shop and studied the recipe and immediately began adapting the ingredients in my head, mindful of the fruit and other ingredients that I already had back home.  All I lacked was gelatine powder, which I picked up before returning home.  I was also grinning to myself about the availability of the freshest, seasonal Summer fruit. :)

The pineapple custard deserved a try out first, sans the pineapple, to test how a coconut milk custard would turn out and made the day before making this recipe, it was a hit with my kids and home-help, with the latter insisting that it was store bought! :)

This turned out surprisingly easy to make, adapted for Paleo and I loved that the hour or so setting time of the jellies provided me with the time to concentrate on other chores that needed to get done.  This recipe proves that home-made jellies are so much more tastier than the artificially sweetened ones and a good dessert option for Christmas, while the family settles on the refined sugar and flour and cream traditional Christmas trifle.  And that the jellies set perfectly within an hour excited me immensely! :)

The blend of the sweetest seasonal fresh mango jelly, which I juiced to create the mango juice required, with a layer of coconut milk and blackberry jelly, topped with the amazing tasting pineapple custard can only be one of the most refreshing desserts I have made yet!  You may want to try this is different fruit combinations, as I sure will be doing over this festive season.

This recipe description below is divided into each layer or flavour combinations, for your ease of reference.

Merry Christmas Folks xxx

Mango Jelly

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500g mango, peeled and chopped (I juiced the mango to produce a cup of mango juice required)

1 cup mango juice

2 tblsp water

1 tblsp powdered gelatine (preservatives and sugar free)

Here’s How

  •  Juice the mango to extract the mango juice.  If you don’t have a juice, a blender will do, straining the pulp to produce the juice, once blended.

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  • Add the remaining mango pulp and the juice into a food processor or blender and blend until smooth.  If the mango pulp is too dry, then you will want to cut up an additional 250g of mango and add to the blender or food processor.

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  • Using a small glass bowl, add in the 2 tablespoons of water and sprinkle the gelatine powder over.  Stir to combine and allow this mixture to stand for 5 minutes.

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  • Immerse the small glass bowl with the gelatine mixture into a larger glass bowl filled with just enough warm water to hold the smaller bowl, ensuring that the water does not run into the smaller bowl – creating a bain marie effect and to act as a heat source to allow the gelatine mixture to melt.

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  • Once melted, stir a small amount of the mango mixture into the liquid gelatine and then pour this mixture into the rest of the mango mixture, stir to combine.

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  • Divide the mango mixture evenly between 4 glasses or jars to form the first layer and refrigerate to chill and set for at least 1 hour

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Blackberry and Coconut Milk Jelly

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125 fresh or frozen blackberries

1/2 cup coconut milk (preservatives and sugar free)

1/5 tblsp water

2 tsp gelatine powder (preservatives and sugar-free)

 Here’s How

  • Blend the blackberries and coconut milk in a blender or food processor until smooth

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  • Using a small glass bowl, add in the 1 1/2 tablespoons of water and sprinkle the gelatine powder over.  Stir to combine and allow this mixture to stand for 5 minutes.

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  • As for the mango jelly, immerse the small glass bowl with the gelatine mixture into a larger glass bowl filled with just enough warm water to hold the smaller bowl, ensuring that the water does not run into the smaller bowl – creating a bain marie effect and to act as a heat source to allow the gelatine mixture to melt.

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  • Once melted, stir a small amount of the mango mixture into the liquid gelatine and then pour this mixture into the rest of the mango mixture, stir to combine.

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  • Divide the blackberry mixture evenly between 4 glasses and pour over the set mango jelly, forming the second layer of the jelly and custard and refrigerate to chill and set for at least 1 hour until the blackberry -coconut milk jelly is set.

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Pineapple Custard

Ingredients

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150g fresh pineapple flesh, chopped

60ml (1/4 cup) water

125ml (1/2) cup or more Paleo Custard

1/4 cup (60ml) coconut cream (preservatives and sugar free)

Optional: date paste or honey to sweeten, although this is not required

Raw walnuts, chopped for garnish

Here’s How

  • Add the pineapple and water into a non-stick saucepan or pot over medium heat and bring to a simmer.  Cook until tender, for about 10 minutes, then remove from the stove-top and allow to cool – about 20 minutes.

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  • Add the cooked pineapple, custard, coconut cream and date paste or honey ( the latter, if a sweeter taste is required) into a blender or food processor bowl and blend until smooth.  Top the jellies with the pineapple custard and chopped walnuts if preferred, and serve.  You may chill further if preferred, then serve.  Enjoy :)

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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