Dreaming of sunshine over a platter of passion fruit + coconut jello shots! 🌞 I wanted to bring something to my friend’s birthday over the weekend and thought of this summery showstopper. Undeniably a bit tedious to make but so fun to slice up and eat!
Passion fruit layer:
5 large passion fruits
Carton of passion fruit juice
1 lime, juiced (approx. 30ml)
2 packs Knox gelatin
150ml silver tequila
Coconut layer:
400ml coconut milk (I like the full-fat one one from Aroy-D)
50ml water
60g granulated sugar
2 packs Knox gelatin
50ml silver tequila
- Lightly grease an 8 x 4 loaf pan
- Juice your passion fruits. Measure how much juice you have and top up with the store bought stuff until you have 320ml total. Add the lime juice.
- Sprinkle over gelatin in an even layer and let bloom for 5 minutes. Heat juice up in a pot for 5 minutes at 165°F (this helps to neutralize the enzymes in the fresh passion fruit that can sometimes prevent gelatin from setting up properly)
- Pour mixture into a bowl and stir in tequila
- Pour 100ml of passion fruit mixture into prepared loaf pan. Place in fridge for about 15 minutes until set.
- While that is in the fridge, you can make the coconut layer. Mix together coconut milk, water and sugar. Sprinkle over gelatin in an even layer and let bloom for 5 minutes.
- Heat over medium-low until gelatin has dissolved.
- Pour mixture into a bowl and stir in tequila
- Once the passion fruit layer has set and the coconut mixture has cooled, add 100ml of coconut milk over the passion fruit.
- Repeat this process, waiting about 15 minutes for each layer to set up before adding the next. If the bowls of liquid start to firm up, you can melt them gently in the microwave or over a double boiler.
- Cover the loaf pan and let everything set up overnight. Unmold the jello with a quick dip in hot water and use a sharp knife (dipped in hot water + dried off) to slice it into cubes.
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