This Coconut and Blackberry Jelly will transport you directly to an unexpected place. Its flavor is incomparable and the texture mix with its cookie base will fascinate you. We can say it's both a cake and jelly at the same time.
In a food processor, grind the cookies until they become fine powder. Pour into a removable cake mold or a baking dish.
Melt the butter in the microwave for 1.5 minutes and mix with the cookie. Line the mold by making a base and covering the sides as well. Freeze for 10 minutes.
In a small pot, heat the milk over high heat, when it comes to a boil reduce the heat, gradually add the jelly while mixing perfectly, and cook for 1 minute without stopping stirring.
Crush ¾ of the blackberries in a bowl and set aside.
Add half of the coconut jelly to the mold and freeze until set. Add the crushed blackberries evenly distributed and pour a little coconut jelly on top. Place in the freezer to set for 2 minutes. Gradually pour the rest of the coconut jelly and put it in the refrigerator until set.
Heat the water in a small pot over high heat, when it comes to a boil reduce the heat and gradually add the jelly while mixing perfectly. Let it cook for 1 minute without stopping stirring. Let the mixture cool before adding to the coconut jelly.
Take the mold out of the refrigerator and add the wild blackberry jelly. Add the remaining blackberries and decorate with mint leaves. Refrigerate until set.
Unmold and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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