260g soft coconut jelly
60ml coconut milk
2 level tbsp seamoss
1/2 tsp vanilla extract
2 tbsp agave nectar
At least 3 or 4 times a week, usually after the gym, I stop by one of the many coconut vendors who park alongside the roads to drink some fresh coconut water. Below is my friend Tracey at the farmer’s market. We had just returned from a run on Pigeon Island.
Once you’ve drunk all the water, the vendor will cut your coconut in half and slice you a “spoon” from its side in order to eat the jelly inside.
These vendors do a roaring trade in filling plastic bottles with fresh coconut water which you can buy to bring home. Everything coconut is so good for us anyway, and its hard to imagine a more pure, unadulterated drink than coconut water which has never been touched or changed in any way by human hands and has had nothing added to it.
I was chatting with my coconut vendor this week while he scooped out the jelly from the coconuts he had filled the plastic bottles with and I asked him what he did with it. He said people buy it to make drinks or desserts etc. Got me thinking! It looks and feels so creamy that pannacotta slipped into my head. Pannacotta though is made with cream and gelatine. Comment if you like, but I prefer not to put that into my temple too often unless its made by my friend Nancy, whose pannacotta is to die for.
So coconut jelly pannacotta is the result. You simply blend all the ingredients together. I served it with a little sprig of mint. I’m thinking next time I might blend the mint in with the other ingredients, and try a little squeeze of lime too. Go ahead experiment. For the squeamish like my cousin Colleen, you could revert to using gelatine, but sea moss is so good for us, is unprocessed and does the job without imparting any of its flavour. Tell me how you get on…..