Rosy Mango and Coconut Milk Jello

This time it's elegant....

That's right - more jello! But this time it's virgin - that is, no booze! This jello creation is also much more elegant than shooters, making it a cheap and creative way to serve dessert for a dinner party or a romantic meal.



For this jello dish I used Mango jello and substituted the cup of cold water with a cup of coconut milk. Other variations could include sweetened condensed milk or cream. Use other jellos too - I think strawberry with cream would be divine, garnished with a fresh strawberry.



To jazz this up even more I added a couple drops (yes, only drops, it's potent) of rose water - so this jello really had an Eastern flair! Try to think of other additional flavours, I know not everyone has access to rose water (I got mine at Superstore). You could try almond, vanilla, lemon or orange extract, or orange water, the list goes on.

I picked a little mint from my garden to garnish. If I'd had some fresh mango it would have ended up on top too!
















Rosy Mango and Coconut Milk Jello:

• 1 pkg mango jello


• 1 cup boiling water


• 1 cup coconut milk


• a couple drops of rose water


• a sprig of mint for garnish


• And if you have them, clear serving dishes, so your eyes can enjoy the feast as well.

Dissolve jello in one cup of boiling water. Let cool a little, until warm. Add coconut milk and rosewater, stir. Pour into serving dishes and chill until set. And that's it! The mixture of coconut milk and jello separates - but this is part of the allure - the top is mousse like and the bottom is a nice clear jello. Food isn't only about taste, presentation goes a long way.

This is a nice refreshing dessert, not too heavy and just perfect for the last lingering days of summer.

Enjoy!