Turkish Delight & Coconut Cream Jellies

I often find myself reinventing recipes to make them more nourishing and perhaps more satisfying to all the senses too.

This coconut cream Turkish Delight is deliciously light, looks so pretty and is ever so simple to make.  

I am so happy with it. 

The coconut layer is simply a can of coconut cream. Only Kara will will do- trust me, I tried another brand and it was grainy and truly horrible. Simply add a dsp of jaggery, honey or maple syrup, a tsp vanilla essence (homemade is so easy), and a dessert spoon and a half of gelatine.

Mix the gelatine with a little cold water, Sit for a minute to bloom. Microwave for 15 seconds & then stir through the coconut cream mixture. Make sure it's mixed through really well.

Pour into a glad wrap or greaseproof paper lined suitable container.

To make the Turkish Delight topping- brew 2 cups of rose petal & hibiscus tea (I add double pink hawthorn too), strain & add honey or jaggery to taste & a dsp of rose water.

Set with a dsp of gelatine- once again using a little of the liquid to dissolve the gelatine & then mix it back in the the rest of the tea. Cool. Carefully pour over the coconut base (which sets very quickly even out of the fridge) & leave to set fully in the fridge.   

Good gelatine itself is a wonderfully gut healing and nourishing food, along with the coconut and the lovely benefits of the herns (heart nourishing and spirit lifting especially) and the use of either honey or jaggery- a richly delicious and caramelly unrefined cane sugar product that I get from the Indian shop down the road, this really is a perfect summery delight..  

Jaggery. 

Very unrefined cane sugar with a delicious caramel flavour.

Katie X