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Vegan Mango and Coconut Jellies

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My jellies are so refreshing… and really easy to make! The mango and coconut flavour sensations are a tongue tickling taste of sunshine!

You will need
  • 400 g tin of coconut milk
  • 2 tablespoons maple syrup
  • 1 tsp vanilla extract
  • ½ tsp agar agar flakes
  • 250g tin mango puree
  • ½ tsp agar agar flakes
  • 1 tbsp maple syrup
  • Coconut chips to decorate (optional)

Before you start, make sure your grown-up knows you’re going to make magic in the kitchen! And do get help when using hot, sharp, or heavy objects while cooking...

SERVES 4

1. First lets start with the coconut jelly. Into a saucepan, add the coconut milk, vanilla extract and 2 tbsp of maple syrup. Whisk inÌý½ tsp of agar agar flakes. Put onto the heat and watch for it to bubble but don’t stir! When it starts to bubble, turn the heat down to low and simmer for 10 minutes, stirring most of the time.

2. Sieve this mixture into 4 glasses in even layers. You can sieve it into a jug then pour it in, if that’s easier for you. Chill in the fridge for a few hours until completely set.

3. Now make the mango jelly, put the mango puree and 1 tbsp of maple syrup into a saucepan. Whisk inÌý½ tsp of agar agar flakes. Like the coconut jelly, bring up to the boil but don’t stir. When it starts to bubble, turn down the heat and stir for 5 minutes, until it thickens a little. Leave to cool slightly.

4. Pour the mango jelly over the set coconut jelly. Pop back into the fridge for one more hour to set up.

5. Sprinkle coconut chips over just before digging in.

6. Enjoy!

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Nutrition per serving

Kcal- 319

Fat- 15g

Saturates- 14.3g

Carbohydrates- 41g

Sugars- 35.8g

Fibre- 2g

Protein- 3.3g

Salt- 0.1g

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