This Mango Coconut Jelly is a delicious, easy-to-make vegan dessert.
Phase 1: Coconut Layer
In a pan, add 3 cups of thick coconut milk, 1/2 cup sugar, and 15 g vegetarian jelly powder.
Mix everything well.
Cook on medium flame for 2–3 minutes, stirring continuously until it starts to thicken.
Transfer the mixture immediately to your chosen mold.
Phase 2: Mango Layer
In the same pan, add 2.5 cups mango pulp or juice (mixed with a little water), 1/2 cup sugar, and 10 g jelly powder.
Stir and cook on medium flame for 2–3 minutes until heated through. Do not boil.
Carefully pour the mango mixture over the set coconut layer.
Phase 3: Setting and Serving
Let it cool at room temperature for about 30 minutes.
Refrigerate for at least 3–4 hours until firmly set.
Once set, trim the edges, unmold the jelly, and cut it into your desired shapes before serving.