Coconut and Raspberry Layered Jelly

Enjoy a taste of the tropics with this deliciously dairy-free dessert.

Hands-on time 15min, plus soaking, cooling and (overnight) setting. Cooking time about 10min. Serves 8

oil, to grease

FOR THE RUM LAYER

3 sheets platinum-grade leaf gelatine, we used Dr. Oetker

250ml coconut water

6tbsp coconut rum, we used Malibu FOR THE RASPBERRY LAYER

3 sheets platinum-grade leaf gelatine 200g raspberries

50g caster sugar

Juice 1 lime

FOR THE COCONUT LAYER

4 sheets platinum-grade leaf gelatine 400ml tin full-fat coconut milk 125g caster sugar

Finely grated zest 1 lime, plus extra pared zest to serve

100g raspberries, plus extra to serve

1 Lightly grease a 900g loaf tin and line with clingfilm, smoothing it as much as possible. Make the rum layer. Cover gelatine with cold water; soak for 5min. Heat coconut water in a small pan until just hot; remove from heat.

2 Lift gelatine out of water, squeeze out excess water and stir into coconut water to dissolve. Stir in the rum; cool to room temperature. Pour into lined tin, then tap tin down on the surface a few times to burst bubbles in the mixture. Cool and chill until set, about 1hr.

3 Meanwhile, make the raspberry layer. Soak gelatine as before. Heat raspberries, sugar and 125ml water in a small pan until raspberries are mushy. Lift gelatine out of water, squeeze out excess water and stir into raspberries to dissolve, followed by lime juice. Push through a fine sieve (discard seeds). Cool to room temperature, then pour into the tin on top of the set rum layer. Chill until set, about 1hr.

4 For the coconut layer, soak gelatine as before. Heat coconut milk and sugar in a pan, stirring until sugar dissolves. Remove from heat, lift gelatine out of water, squeeze out excess water and stir into pan to dissolve. Stir in lime zest and set aside to cool completely.

5 Once raspberry layer has set and coconut mixture has cooled, pour it on to the raspberry layer, scatter over whole raspberries and return to fridge for at least 4hr (up to 24hr).

6 To serve, invert on to a plate, remove tin and peel off clingfilm. Decorate with extra raspberries and pared lime zest, if you like.

PER SERVING 204cals, 2g protein, 9g fat (7g saturates), 29g carbs (28g total sugars), 2g fibre