Ravneet Gill’s recipe for pineapple and coconut jelly

This is a bit of fun, and really good for a summer sharing dessert, because it’s light and not too sweet. If you’ve got a great jelly mould sitting in the cupboard, this is a good time to use it. When you’re making jelly, it’s all about how it tastes before it sets, so make sure you taste and adjust for sweetness and acidity. I’ve used platinum gelatin leaves from the supermarket, but you can also use a vege-gel – it will affect the texture slightly, but just follow the instructions on the packet.

Pineapple and coconut jelly
Prep 15 min
Cook 1 hr 15 min
Chill 8 hr+
Makes 1 x 1-litre jelly

For the coconut jelly
150ml double cream
300ml coconut milk
40g caster sugar
3 gelatin leaves (I use Dr Oetker)

For the pineapple jelly
400g pineapple, trimmed, peeled and cut into small chunks
550ml water
200g granulated or caster sugar
Juice of ½ lemon
Juice and zest of 1 lime
3½ gelatin leaves

First, make the coconut jelly. Heat the cream, milk and sugar in a medium pan until the sugar dissolves. Meanwhile, soak the gelatin leaves in ice-cold water until soft.

Once the cream mixture has warmed through, squeeze the excess water out of the gelatin, then stir the leaves into the jelly until they’ve completely dissolved. Leave to cool slightly, then pour into a jelly mould and put in the fridge for four to six hours, until set.

Once the coconut jelly has set, make the pineapple jelly. Put the pineapple, water, sugar, lemon juice, lime zest and juice into a saucepan and bring to a simmer. Cook until the pineapple is tender and a knife meets no resistance – a medium-ripe pineapple can take up to 40 minutes to reach this point.

Once the fruit is tender, take off the heat; if you like, reserve a handful of pineapple to set in the jelly later. Blitz the mix until completely smooth, then measure it in a jug – you need 480-500ml.

Soak the gelatin in ice-cold water. Taste the pineapple mix and add more lime juice if it needs more acidity. Once the gelatin is soft, squeeze out the excess water and stir the leaves through the warm juice until they completely dissolve.

Leave to cool slightly, then pour on top of the set coconut jelly, adding the reserved chunks of pineapple, if using. Put in the fridge for four to six hours, until set.

When both layers are fully set, turn out the jelly on to a platter and serve with extra fresh fruit, such as chopped mango and passion fruit.