07/04/2026
Coconut Cloud Jelly, whipped salted caramel with spiced pecans.
Silky coconut cream, gently set.�Topped with warm, caramelised pecans — spiced, sweet, just a little salty.
Ingredients:�500ml coconut cream�200ml milk�3–4 tbsp sugar�Pinch of salt�2 tsp gelatin + 2 tbsp water�1 cup pecans�1 tbsp butter�1–2 tbsp sugar
4 cups heavy cream
Method:�Coconut Cream Jelly:
Warm coconut milk, cream, sugar, and salt gently.�Bloom gelatin in water, dissolve into warm milk mixture.�Pour into dish, top with lemon zest and chill until set.
Whipped Salted Caramel:
Caramelise 1 cup of sugar and a pinch of salt. Add cup of butter once sugar changes colour. Let it melt till you add cream, finish with salt. Cool slightly.
Whip a cup of heavy cream. Slowly add salted caramel and whip till light and airy.
Spiced Pecans:
Toast pecans in butter, add smoked paprika, salt, cayenne pepper. Toss with maple syrup. Let caramelise lightly, then cool.
Chill. Set. Spoon.
