Makes 6

Ingredients: Ginger Jelly:

1 cup of water
1 fat thumb of fresh ginger root – grated
1⁄4 cup of coconut sugar (honey may be used)
2 cups of coconut water
1 1⁄2 level tablespoons of Peptipro Gelatin powder

Coconut Cream Jelly:

1 cup of coconut cream
1 level dessert spoon of Peptipro Gelatin powder 1 teaspoon of raw honey (or more to taste) Flaked coconut to garnish

Method: Ginger Jelly:

In a small ceramic bowl combine the Peptipro Gelatin powder and half a cup of coconut water.

Stir brie y and then set aside to swell and become gel-like.

Combine the freshly grated ginger and water in a medium saucepan and bring to the boil. Once boiling, reduce the heat to low and simmer for 5 minutes.

Add the coconut sugar and simmer for a further minute then remove from the heat.

Use a wire sieve over a clean saucepan to strain the ginger mixture. Press down on the pulp with the back of a spoon to release the infused syrup.

Add the gelatin to the ginger syrup and return to the stovetop for a few seconds to dissolve. No not boil.

Remove from the heat, then add the remaining 11⁄2 cups of coconut water and stir to combine.

Pour into glasses and place in the fridge for an hour to set.

Coconut Cream Jelly:

Pour the coconut cream into a small saucepan then sprinkle on the Peptipro Gelatin powder. Stir to combine and then set aside for a few minutes to expand.

Gently heat the coconut cream just enough to dissolve the gelatin. Do not boil.

Remove from the heat and add the honey and stir to incorporate.

Allow to cool – when the coconut cream is just warm to touch, spoon it onto the set ginger jelly.

Sprinkle with akes of coconut and transfer to the fridge for another hour to set.

For freshness, keep covered & serve straight from the fridge.

The jellys will last up to 1 week.