Coconut Fruit Cup Layered Jelly Recipe

Throw it back to childhood birthday parties with this upgraded spin on the classic jelly cup.

The ingredient of Coconut Fruit Cup Layered Jelly Recipe

• 125g strawberries hulled quartered
• 125g punnet raspberries
• 700g peaches in mango nectar
• 1l 4 cups boiling water
• 2 x 85g pkts aeroplane strawberry jelly crystals
• 2 x 85g pkts aeroplane mango jelly crystals
• 1 x 85g pkt aeroplane raspberry jelly crystals
• 11 2 tbs gelatine powder
• 400ml can coconut milk
• 100g 1 2 cup caster sugar

The Instruction of coconut fruit cup layered jelly recipe

• spray a 2 5l 10 cup bundt pan with cooking spray to grease wipe with paper towel to ensure the pan is well coated and there are no puddles of spray combine the strawberries and raspberries in a small bowl strain peaches reserving the nectar cut 1 cup of the peach slices into 2cm pieces and place in a separate small bowl reserve the remaining peach slices for another use place both bowls in the fridge
• place the strawberry jelly crystals into a heatproof bowl add 500ml 2 cups boiling water stir until dissolved then set aside place raspberry jelly crystals in a heatproof bowl add 250ml 1 cup boiling water stir until dissolved then set aside heat 200ml of the reserved mango nectar in a small saucepan over medium heat until it just comes to a simmer reduce the heat to low and add the mango jelly crystals and 300ml water stir until the jelly crystals dissolve pour into a heatproof bowl set aside
• place the gelatine and 250ml 1 cup boiling water in a heatproof jug and stir until dissolved place the coconut milk and caster sugar in a small saucepan stir over medium heat for 1 2 minutes or until sugar dissolves stir in dissolved gelatine mixture remove from heat and pour into a bowl stir 125ml 1 2 cup of the coconut jelly mixture into the raspberry jelly set aside
• pour 125ml 1 2 cup of the strawberry jelly into the prepared bundt pan scatter over one third of the combined berries place in fridge for 10 15 minutes or until just set but not firm it should stick to your finger when touched top with half of the remaining strawberry jelly and half of the remaining berries return to fridge for 10 15 minutes or until just set top with remaining berries and remaining strawberry jelly return to fridge for 10 15 minutes or until just set if any of the berries have floated to the surface you can gently push them back down with your finger carefully pour 200ml of the coconut jelly over the strawberry jelly return to fridge for 10 15 minutes or until just set carefully pour one third of the mango jelly over the coconut layer top with half of the peach pieces place in fridge for 10 15 minutes or until just set top with half of the remaining mango jelly and remaining peach pieces return to fridge for 10 15 minutes until just set top with remaining mango jelly place in fridge for 10 15 minutes or until just set carefully pour remaining coconut jelly over the mango layer place in fridge for 10 15 minutes or until just set carefully pour coconut and raspberry jelly mixture over the top of the coconut layer place in fridge overnight or until it sets firm
• to serve gently loosen the jelly from the mould by pulling it away from the edges carefully turn out onto a serving plate see tips on page 93 cut into slices and serve

Nutritions of Coconut Fruit Cup Layered Jelly Recipe

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