Antifungal Cranberry-Coconut Ring (Copy)

Originally this recipe was called Aunty-Fun-Gal but no innuendo was intended. Sometimes a cigar is just a cigar and maybe antifungal should be left alone. More PC isn't always healthier.

INGREDIENTS

Layer 1: Cranberry-Lime Base

1 bag fresh cranberries (approx. 12 oz / 340 g)

Splash of water (approx. 2 to 3 tbsp)

Zest and juice of 1 lime

1 tsp to 1 tbsp honey (to taste)

1 packet unflavored gelatin (approx. 7 g / 2 1/4 tsp)

Layer 2: Creamy Coconut Layer

1/2 cup coconut milk (stirred well)

1 1/4 cups boiling water

1 packet unflavored gelatin

Optional: 1 to 2 tsp honey or sugar (for extra sweetness)

METHOD

Prepare and Set the Cranberry Layer:

In a saucepan over medium heat, add the cranberries and a splash of water.

Cook until the cranberries begin to burst and soften (about 5-7 minutes).

Remove from heat and stir in the lime zest, lime juice, and honey.

While still hot, sprinkle in 1 packet of gelatin and stir vigorously until completely dissolved.

Lightly oil your ring mould with a neutral oil for easy release.

Pour the cranberry mixture into the mould and smooth out the top.

Chill in the refrigerator for at least 2 hours, or until firm.

Prepare and Set the Coconut Layer:

In a heat-safe bowl, pour 1 1/4 cups of boiling water.

Sprinkle the second packet of gelatin over the water and whisk until fully dissolved.

Whisk in 1/2 cup of coconut milk (and optional sweetener, if desired).

Allow the mixture to cool to room temperature. (Do not pour while hot, or it will melt the cranberry base).

Gently pour the cooled coconut liquid over the set cranberry layer.

Return to the refrigerator and chill for at least 4 hours (or overnight) until completely firm.

Unmoulding:

Dip the bottom of the mould into warm water for 5-10 seconds.

Place a serving plate upside down on top of the mould, invert both together, and gently lift the mould away.