Sprinkle 1 teaspoon gelatine over 1
tablespoon water in a small bowl and leave to soften for 5 minutes. Stand bowl in a small saucepan of hot
water and stir until dissolved.
Remove from heat. Put coconut milk and half the sugar
into a medium saucepan and heat gently, stirring until sugar has
dissolved. Remove from heat and stir in coconut
cream. Stir a little into dissolved gelatine,
then stir back into medium pan.
Divide between 4 or 6 individual
moulds. Place in refrigerator to set. Put remaining sugar in a medium
saucepan with 300 ml water and pandanus leaf or kewra water. Heat gently, stirring, until sugar
dissolves.
Bring to the boil, simmer for 2-3
minutes, cover and remove form the heat.
Set aside for 15 minutes, then remove pandanus leaf, if used. Dissolve remaining gelatine in the
same way as first half. Stir in a little pandanus liquid, then
stir back into medium pan.
Add green food coloring to color. Set aside until cold but not set, then
pour over set coconut mixture. Place in refrigerator to set. Dip moulds into hot water for 1-2
seconds, then turn out onto cold plates.
Serves 4-6
Note: If pandanus leaf or kewra
water are unavailable, flavor with rose water and color pink with red
food coloring to make Pink & White Jellies.
