The best I can come up with at short notice is home-made Tropical Breeze Coconut Jelly!  If you can’t get hold of mandarins use oranges, blood oranges, tangellos, limes or grapefruit. (Just check the tastes as you go in case you need to add more sugar for the less sweet fruit varieties!) This is a delicious sweet – the mandarin layer is light and tangy, the coconut layer creamy and rich. This recipe will make approximately four cups of jelly. You can make it in one bowl, or several smaller moulds. This jelly is strong enough to be unmoulded and served on a plate.

Coconut Jelly ingredients:

1 x 400ml can of coconut milk

1/2 cup of sugar

1 and 1/2 tablespoons of gelatin

1/4 cup water (for a more grown-up flavour use 1/4 cup Malibu (coconut flavoured white rum))

INSTRUCTIONS:

Put the gelatin in a bowl with the water or Malibu and let it swell. Place the coconut milk in a saucepan with the sugar, heat and stir until the sugar has dissolved. Take off the heat. Now add in the gelatin mixture and stir until dissolved. Pour into a jelly mould or two, and place in the fridge to set for about an hour.

Mandarin Jelly ingredients:

1 cup of fresh mandarin juice

1/2 cup of water

1/4 cup of sugar

1 and 1/2 teaspoons gelatin

INSTRUCTIONS:

Put the gelatin in a bowl with the water or Malibu and let it swell. Place the coconut milk in a saucepan with the sugar, heat and stir until the sugar has dissolved. Take off the heat. Now add in the gelatin mixture and stir until dissolved. Once the first layer is firm, gently pour on top and return to fridge to set.

This is lovely with passionfruit, or sliced fresh seasonal fruits. Also good with ice-cream or sorbet. If you can, try it with mango sorbet, or macadamia nut ice-cream.