EatSmarter exclusive recipe

Coconut Gelatin

with Pistachio Nougat
Average: 5 (3 votes)
(3 votes)
Coconut Gelatin

Coconut Gelatin - A custard-like dessert with a surprising pop of crunchiness

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Health Score:
8,1 / 10
35 min.
ready in 4 h. 35 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Fresh exotic fruits bring a lot of vitamin C into the culinary game; grated coconut and pistachios also provide minerals.

Vegetarians and vegans can easily replace the white gelatine with purely vegetable agar-agar.

1 serving contains
(Percentage of daily recommendation)
Calorie292 kcal(14 %)
Protein8 g(8 %)
Fat15 g(13 %)
Carbohydrates27 g(18 %)
Sugar added10 g(40 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin5 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C42 mg(44 %)
Potassium514 mg(13 %)
Calcium132 mg(13 %)
Magnesium48 mg(16 %)
Iron1.6 mg(11 %)
Iodine10 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids9.8 g
Uric acid22 mg
Cholesterol3 mg
Development of this recipe:


5 sheets white gelatin
1 pc fresh ginger (5 grams)
½ Lime
250 milliliters unsweetened Coconut milk (9% fat)
270 milliliters
liquid Sweetener (at will)
3 Mandarin orange
100 grams Cape gooseberries
2 Kiwi
1 sm can Saffron
2 Tbsps Shelled pistachio (about 30 grams)
2 Tbsps brown cane sugar (about 40 grams)
3 Tbsps Shredded coconut (about 20 grams)
1 generous pinch ground Cardamom
1 stalk mint
How healthy are the main ingredients?

Kitchen utensils

2 Bowls, 1 Peeler, 1 Small knife, 1 Large knife, 1 Measuring cups, 1 Small pot, 1 Whisk, 4 small molds (about 150 ml capacity), 1 Tea strainer, 1 Cutting board, 1 Cup, 1 Tablespoon, 1 Non-stick pan, 1 Wooden spoon, 1 Parchment paper, 1 Rolling pin

Preparation steps

Coconut Gelatin preparation step 1

Soak gelatin in cold water for 10 minutes. Meanwhile, peel and coarsely chop the ginger root.

Coconut Gelatin preparation step 2

Rinse the half lime with hot water, pat dry and zest the colored portion of the peel in fine strips.

Coconut Gelatin preparation step 3

Add coconut milk and 250 ml (approximately 8 1/2 ounces) milk, ginger and lime zest to a pot and bring to a boil. Reduce heat to low and simmer for another 5 minutes.

Coconut Gelatin preparation step 4

Remove pot from heat, and dissolve gelatin into the hot liquid using a whisk to stir it in completely. Season to taste with sweetener.

Coconut Gelatin preparation step 5

Rinse 4 mold (about 150 ml) (approximately 5 ounces) with cold water. Pour gelatin mixture through a sieve into molds. Allow to set in refrigerator for at least 4 hours.

Coconut Gelatin preparation step 6

Meanwhile, peel mandarin oranges, divide into segments and cut segments in half diagonally.

Coconut Gelatin preparation step 7

Remove gooseberries from hulls, rinse with hot water, pat dry and halve. Peel kiwis and dice into small pieces. In a bowl, gently combine all fruit.

Coconut Gelatin preparation step 8

Pour the remaining milk into a cup, add saffron and allow to soak. Meanwhile, coarsely chop the pistachios.

Coconut Gelatin preparation step 9

Melt sugar and 1 tablespoon water in a non-stick pan over medium heat while stirring.

Coconut Gelatin preparation step 10

Combine shredded coconut, cardamom, pistachio and saffron milk in a pot. Bring to a boil and stir until all ingredients are thoroughly incorporated. Remove from heat and immediately pour onto a sheet of parchment paper.

Coconut Gelatin preparation step 11

Cover with a second piece of parchment paper and use a rolling pin to quickly flatten mixture into a thin layer. Allow to cool, peel away the parchment paper and cut or break the nougat into pieces. Rinse mint leaves and shake dry.

Coconut Gelatin preparation step 12

To serve, place molds in hot water briefly. Using a small knife, gently loosen the edges of the gelatin.

Coconut Gelatin preparation step 13

Invert molds onto dessert plates to release gelatin and top with brittle. Garnish fruit salad with mint leaves and serve with the gelatins.