Tropical Flavors in a Low Calorie Dessert
I get a hankering for something sweet after dinner and I have begun making low fat, low calorie gelled desserts, such as these mango and coconut gelées, to have on hand to satisfy my cravings. I loved boxed Jell-O as a child but now I am partial to using unflavored gelatin and pure fruit juices. This one features coconut and tropical fruit flavors and is quite refreshing, as well as pretty. The coconut shavings on top are optional, but they give you a satisfying crunch that contrasts with the slick and smooth dessert. Read our All About Gelatin Tips article.
Mango and Coconut Gelées
Author: Dédé Wilson
Makes: Serves 4 to 6
Ingredients
- 2 cups coconut juice blend, such as Lakewood Organic
- 1 ½ tablespoons unflavored gelatin, such as Knox, divided
- 2 cups mango juice or tropical juice blend, such as R.W. Knudsen Simply Nutritious Morning Blend
- Raspberries (optional)
- Coconut chips (optional)
Instructions
- Have ready 4 to 6 glass goblets (at least 10-ounce in size).
- Pour about ¼ cup of the coconut juice (you can do this by eye) in a small saucepan and sprinkle 2 ¼ teaspoons of gelatin evenly over the top. Allow to sit for 5 minutes, which will soften the gelatin. Heat over low-medium heat, whisking frequently, until gelatin dissolves. Add remaining coconut juice, whisk well, and pour into glasses. Chill until very firm, at least 2 hours or longer.
- Repeat the procedure with the mango juice. Allow it to cool to just barely warm and transfer to a pitcher or measuring cup with a pouring spout. Pour very slowly over the chilled and firm coconut layer. Refrigerate until firm, several hours, or overnight. Gelées may be stored for up to 3 days.
- Right before serving garnish with fruit and coconut chips, if desired. Serve cold.
- Any juice can be used, just keep the proportions the same.
- Make sure to allow the first layer to firm up completely and also make sure your second flavor isn’t too hot or it will melt the first layer.
- Don’t add the optional toppings too early; fruit will bleed color onto the gel and crunchy toppings will become soggy.
Image: Peter Muka
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