- 5 gelatine leaves
- 1 x 400 ml coconut milk can
- 3 cardamom pods, crushed
- 1 vanilla pod, sliced lengthways
- Maple syrup or honey, for drizzling
- Strawberries, for serving
Place the gelatine leaves in a bowl of cold water. 2 Meanwhile, heat the coconut milk, cardamom and vanilla pods, then remove from the heat.
Remove the gelatine leaves from the water and squeeze out any excess liquid. Add them to the warm coconut milk and stir to dissolve.
Strain the mixture and pour into a mould of your choice. Chill for 1 hour, or until completely set.
To serve, drizzle the maple syrup or honey over the coconut jelly and garnish with the strawberries.