Coconut Jelly with Lime and Passionfruit

My two gorgeous boys (and gorgeous husband) bought me breakfast in bed this morning. (Well, Linus made me breakfast with his Dad and brought it in to me all dressed with flowers he'd picked from the garden, while Joey stayed snuggled up in bed with me and nattered on about this-that-and-the-other-thing.) The boys helped me open the little gifts they'd bought me from the Mother's Day stall at school. I read the cards they made me in art class. They took me out shopping and let me buy them all manner of things! We watched DVDs in the afternoon and had cappuccinos for the grown-ups and hot chocolate with marshmallows for the not-so-grown-ups. Then after all that, I took myself on my own Island holiday in the form of Coconut Jelly with Lime and Passionfruit.

Happy Mother's Day to all the mums.

Coconut Jelly with Lime and Passionfruit
from Donna Hay's Fast, Fresh, Simple
Makes 4

2 teaspoons warm water
1 teaspoon powdered gelatine
500ml (2 cups) coconut cream
55g (1/4 cup) caster sugar
2 teaspoons lime juice
1/2 teaspoon vanilla extract
canola oil spray
fresh passionfruit pulp and lime cheeks, to serve

Grease 4 x 125ml (1/2 cup capacity) moulds or ramekins with canola oil spray.

Place the water in a small bowl and sprinkle over the gelatine. Set aside until the gelatine has absorbed the water.

Place the coconut cream, sugar, lime juice and vanilla in a saucepan over medium heat and bring to the boil. Add the gelatine mixture and stir for 1 minute. Remove from the heat and pour the mixture into the moulds or ramekins.

Refrigerate for 4 hours or until jellies are firm. Turn the jellies out, scoop the flesh from the passionfruit and spoon it over the jelly and then squeeze the lime over and float away to paradise (in your mind).