Tropical Pots
Desserts
Food
Orange, mango and coconut jellies with a tropical fruit salad
Ingredients
• 520ml boiling water
• 400ml coconut yogurt
• 80g McDougalls No Added Sugar Orange Jelly
• 150g mango, diced
• 100g pineapple, diced
• 100g kiwi, sliced
• Juice of ½ lime
• 10g desiccated coconut
• 100ml mango juice or coulis (optional)
Method
- Bring the water and the coconut yogurt to the boil.
- Dissolve McDougalls No Added Sugar Orange Jelly into the liquid.
- Divide into moulds or tumblers. Chill until fully set.
- Mix mango, pineapple and kiwi with lime juice for fruit salad.
- Serve with tropical fruit and optional mango juice/coulis.
