Coconut Rice With Passionfruit Jelly

The ingredient of Coconut Rice With Passionfruit Jelly

• 2 cups 500ml coconut cream
• 1 vanilla bean split
• 3 4 cup 165g caster sugar
• 1 cup 250ml thin cream
• 4 gelatine leaves see note
• 1 2 cup 125ml passionfruit juice see tip plus pulp of 2 passionfruit to garnish
• 1 2 cup 125ml fresh orange juice
• 3 1 2 cups 875ml milk
• 1 2 cup 110g golden phoenix jasmine rice

The Instruction of coconut rice with passionfruit jelly

• place half the coconut cream half the vanilla bean 1 2 cup 110g sugar and all the cream in a saucepan over low heat stir until sugar is dissolved then set aside for 5 minutes meanwhile soak 2 gelatine leaves in cold water for 5 minutes squeeze out and add to cream mixture stirring until dissolved discard vanilla bean divide mixture among 6 serving glasses and refrigerate for about 3 hours until firm
• after mixture has chilled soak remaining gelatine leaves in cold water for 5 minutes heat passionfruit and orange juices in a small pan over low heat until simmering drain gelatine leaves add to pan and stir until dissolved set aside to cool then pour passionfruit over cream mixture in glasses refrigerate for at least 3 hours or until set
• meanwhile place remaining coconut cream vanilla bean and sugar in a saucepan with the milk and rice bring to a simmer over medium heat then reduce heat to low and cook uncovered for 30 40 minutes stirring occasionally until rice is cooked and liquid is reduced
• remove vanilla bean transfer to a bowl cover and chill
• to serve spoon the coconut rice over the passionfruit jelly and top with passionfruit pulp

Nutritions of Coconut Rice With Passionfruit Jelly

calories: 564 518 calories
calories: 36 grams fat
calories: 27 grams saturated fat
calories: 50 grams carbohydrates
calories: 43 grams sugar
calories: n a
calories: 9 grams protein
calories: 62 milligrams cholesterol
calories: 89 13 milligrams sodium
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calories: nutritioninformation