Dready's coconut dream in Lac d'Orange

Ingredients for 5 servings:

• 240 ml coconut milk, creamy, unsweetened
• 2 tbsp yogurt
• 1 tsp desiccated coconut (as needed)
• 2 packets of vanilla sugar
• 1 tsp cocoa powder
• 1 pack of gelatin (powder for stirring in cold)
• 13 tangerines
• 100 ml peach juice
• 15 cornstarch, -20 g
• 1 lime(s)
• Sugar
• 1 pinch(s) curry powder

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

creamy coconut yogurt jelly with mandarin peach sauce

Coconut jelly: Combine coconut milk and yogurt in a bowl and stir until smooth. Add desiccated coconut, vanilla sugar, and cocoa powder one at a time and mix well. Finally, sprinkle in the gelatin powder and stir well. Pour into glasses, espresso cups, or similar containers and chill for about 5 hours. The jelly should be chilled for no less than 2-3 hours. Mandarin-peach sauce: Cut open the mandarins and squeeze out the juice. Add the peach juice. Pour the juice into a saucepan (reserve a little) and heat. Meanwhile, stir the cornstarch into the remaining juice and dissolve it. As soon as the juice begins to boil, add the rest and cook until it thickens and forms a sauce. Squeeze in the lime juice, sweeten with a little sugar, add the curry, and let cool. To serve, transfer the sauce to a plate, arrange the shaped jelly on top of the sauce, and scatter fruit around it, such as kiwi slices, peach slices, or strawberry slices. Garnish with a little lemon balm if desired and serve immediately.