Summary

Ingredients

• 240 ml coconut milk, creamy, unsweetened
• 2 tablespoon yogurt
• 1 teaspoon coconut flakes, (as required)
• 2 packs vanilla sugar
• 1 teaspoon cocoa powder
• 1 packet gelatine, (powder to stir in cold)

For the sauce:

• 13 mandarin (s)
• 100 ml peach juice
• 15 cornstarch, -20 g
• 1 lime (s)
• sugar
• 1 pinch (s) curry powder

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Instructions

1. Coconut jelly:
2. Put coconut milk and yogurt in a bowl and stir until smooth. Add coconut flakes, vanilla sugar and cocoa powder one after the other and stir well. Finally, let the gelatin powder trickle in and stir well.
3. Fill into glasses, espresso cups or similar and cool well for approx. 5 hours. In no case should the jelly be refrigerated for less than 2-3 hours.
4. Mandarin Peach Sauce:
5. Cut in the mandarins and squeeze out the juice. Add peach juice.
6. Put the juice in a saucepan (reserve a little) and heat.
7. Meanwhile, stir the cornstarch into the remaining juice and dissolve as soon as the juice starts to boil, add the rest and cook until the whole thing thickens and a sauce is formed. Squeeze in lime juice, sweeten with a little sugar, add curry and let cool.
8. To serve, place the sauce on a plate, arrange the shaped jelly on the saucepan and spread fruit around it, e.g. kiwi slices and peach wedges or strawberry slices. Garnish with a little lemon balm and serve immediately.