Cantonese-style coconut jelly, made from coconut milk, often incorporates whipped raw egg white, which stops the coconut oil from separating. This version, however, uses milk and natural coconut essence for a much simpler panna cotta-style sweet.
18g gelatine powder
1 litre milk
½ cup sugar
2 tsp natural coconut essence
½ a ripe papaya
1 lime, cut into wedges, to serve
1. Sprinkle the gelatine over 1 cup of cold water in a small bowl. Combine the milk and sugar in a large saucepan and stir over medium heat until steaming, then add the gelatine and stir until the gelatine and sugar are fully dissolved. Pour either into 1 large presentation bowl or divide between 6 individual bowls and refrigerate until completely set, about 3 hours.
2. Cut the papaya into wedges or shred with a julienne peeler and place on top of the jelly. Squeeze some lime over the papaya and serve.
Adam's tip: My mother taught me that a kind of magic happens when you put lime on papaya – and it's quite true. I was never a fan of papaya until then, but a little squeeze on top completely transforms the fruit.