Aunty-FUN -GAL CRANBERRY COCONUT RING MOULD

Nobody likes to think of mold when they mould. So I made this one a little more PC.

Put the lime in the coconut ❤️

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, zest and juice, 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 honey.

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

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. If it's too sour for your guests offer a drizzle of honey at the table.