If you love our Jelly Whip and love a mango Weis Bar then you will go spack for this super easy dessert!
Method
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Pour jelly crystals into small container pour 1/2 cup boiling water and 1/3 cup cold water over the jelly. Place in fridge for 1 hour until almost set.
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When jelly is ready, pour coconut carnation milk into bowl and whip with electric beaters until tripled in size. It doesn't take long 2-3 minutes and it's amazing!
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Now add the jelly and whip together until well combined. Scrape the sides and whip again.
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Pour into serving glasses and chill in fridge for an hour.
Recipe Hints and Tips:
- Coconut Jelly Whip is not suitable for freezing, keep refrigerated for 3 days.
- Pineapple jelly would make a great combination too, let us know what you think. Any flavour jelly crystals would work so choose your favourite flavour.
