Tropical Fruit With Coconut Jelly Recipe

• 2 cans light or regular coconut milk
• 1 1/2 tablespoon arrowroot flour/starch
• 1 cup agave sugar
• 2/3 cup passion fruit pulp, or guava pulp, or guanabana pulp or pinnapple pulp or dragon fruit pulp

1. Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan.
2. Pour 1 cup cold water into saucepan. Sprinkle over arrowroot. Heat over medium heat for 3 to 4 minutes, stirring, or until arrowroot has dissolved. Pour in warm coconut milk. Add agave sugar. Heat, stirring, for 3 minutes or until agave sugar has dissolved. Remove from heat. Set aside to cool.
3. Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over tart tropical fruit pulp. Serve.

regular coconut milk, arrowroot flour, sugar, passion fruit pulp

Taken from www.epicurious.com/recipes/member/views/tropical-fruit-with-coconut-jelly-recipe-52081691 (may not work)