← All recipes

🍰 Strawberry Coconut Jelly with Ginger

129 kcal · 30 min · 4 servings

Ingredients

• 2 limes
• 250 ml unsweetened coconut milk (9 % fat)
• 1 tsp agar-agar
• 2 tbsp powdered sugar from raw cane sugar
• 30 g ginger (1 piece)
• 500 g strawberries (preferably small fruits)
• 2 sprigs lemon balm

Instructions

1. 1. Squeeze the limes to extract the juice.
2. 2. Stir 100 milliliters of coconut milk with agar-agar in a small pot.
3. 3. Bring the mixture to a boil.
4. 4. Let the mixture simmer gently for two minutes, stirring occasionally.
5. 5. Remove the pot from the heat and let the mixture cool down.
6. 6. Add the remaining coconut milk, powdered sugar, and three tablespoons of lime juice to the cooled base.
7. 7. Whisk the ingredients with a whisk until you have a smooth cream.
8. 8. Peel the ginger and cut it into four pieces.
9. 9. Press three of the ginger pieces through a garlic press into the coconut cream.
10. 10. Season the cream with one to two tablespoons of lime juice.
11. 11. Rinse a rectangular stainless steel or porcelain mold (approx. 15 x 12 cm) with cold water.
12. 12. Line the mold with cling film.
13. 13. Pour the coconut mixture into the prepared mold.
14. 14. Cover the mold and place it in the refrigerator.
15. 15. Let the jelly set for at least two hours, preferably overnight.
16. 16. Wash the strawberries carefully in a bowl with water about 20 minutes before serving.
17. 17. Pat the strawberries dry with kitchen paper.
18. 18. Remove the stems from the strawberries and halve them.
19. 19. Place the halved strawberries in a separate bowl.
20. 20. Press the last piece of ginger through the press to the strawberries.
21. 21. Sprinkle the berries with the remaining powdered sugar and mix everything well.
22. 22. Wash the lemon balm and shake it dry.
23. 23. Pluck the leaves from the stems.
24. 24. Turn the coconut jelly out of the mold onto a clean cutting board.
25. 25. Remove the cling film from the jelly.
26. 26. Cut the jelly into larger cubes.
27. 27. Arrange the marinated strawberries on top of the jelly cubes.
28. 28. Garnish the dish with the fresh lemon balm leaves.

Nutrition per serving

• kcal: 129
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 14 g