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Ingredients
US|METRIC
4 SERVINGS
- 1 cup caster sugar
- 2/3 cup passionfruit (pulp, see note)
- 400 mL light coconut milk (cans)
- 1 1/2 Tbsp. gelatine
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Directions
- Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan. Pour 1 cup cold water into saucepan. Sprinkle over gelatine. Heat over medium heat for 3 to 4 minutes, stirring, or until gelatine has dissolved. Pour in warm coconut milk. Add sugar. Heat, stirring, for 3 minutes or until sugar has dissolved. Remove from heat. Set aside to cool. Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over passionfruit pulp. Serve.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol |
Sodium40mg2% |
Potassium410mg12% |
Protein8g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber6g24% |
Sugars37g |
Vitamin A10% |
Vitamin C25% |
Calcium2% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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