GELATIN COCONUT MILK RECIPES

Steps:

• Soak gelatin in cold water for 10 minutes. Meanwhile, peel and coarsely chop the ginger root.
• Rinse the half lime with hot water, pat dry and zest the colored portion of the peel in fine strips.
• Add coconut milk and 250 ml (approximately 8 1/2 ounces) milk, ginger and lime zest to a pot and bring to a boil. Reduce heat to low and simmer for another 5 minutes.
• Remove pot from heat, and dissolve gelatin into the hot liquid using a whisk to stir it in completely. Season to taste with sweetener.
• Rinse 4 mold (about 150 ml) (approximately 5 ounces) with cold water. Pour gelatin mixture through a sieve into molds. Allow to set in refrigerator for at least 4 hours.
• Meanwhile, peel mandarin oranges, divide into segments and cut segments in half diagonally.
• Remove gooseberries from hulls, rinse with hot water, pat dry and halve. Peel kiwis and dice into small pieces. In a bowl, gently combine all fruit.
• Pour the remaining milk into a cup, add saffron and allow to soak. Meanwhile, coarsely chop the pistachios.
• Melt sugar and 1 tablespoon water in a non-stick pan over medium heat while stirring.
• Combine shredded coconut, cardamom, pistachio and saffron milk in a pot. Bring to a boil and stir until all ingredients are thoroughly incorporated. Remove from heat and immediately pour onto a sheet of parchment paper.
• Cover with a second piece of parchment paper and use a rolling pin to quickly flatten mixture into a thin layer. Allow to cool, peel away the parchment paper and cut or break the nougat into pieces. Rinse mint leaves and shake dry.
• To serve, place molds in hot water briefly. Using a small knife, gently loosen the edges of the gelatin.
• Invert molds onto dessert plates to release gelatin and top with brittle. Garnish fruit salad with mint leaves and serve with the gelatins.

Steps:

• Thaw cherries, reserving juice (about 2 Tbsp.). Sprinkle gelatin over 1 cup coconut milk in a medium bowl. Let stand.
• Meanwhile, bring sugar, next 2 ingredients, cardamom (if desired), and remaining 3 cups coconut milk to a simmer in a saucepan over medium-low heat, whisking constantly.
• Pour hot coconut mixture over gelatin mixture. Stir until gelatin dissolves. Stir in reserved cherry juice. Let stand 20 minutes.
• Lightly grease a 6-cup gelatin mold with cooking spray; place cherries in a single layer in bottom of mold. Pour enough gelatin mixture over cherries to cover halfway. Chill 20 to 30 minutes or until slightly set. (Let remaining gelatin mixture stand at room temperature.)
• Slowly pour enough remaining gelatin mixture into mold just to cover cherries. Chill 20 to 30 minutes or until slightly set.
• Slowly pour remaining gelatin mixture into mold, and chill 6 hours or until firm.
• Gently run a small knife around outer edge of mold to break seal. Dip bottom of mold in warm water for about 10 seconds. Unmold onto a serving plate.
• *Fresh pitted cherries may be substituted. Omit cherry juice in Step
• Note: We tested with Thai Kitchen Coconut Milk.