Piña Colada Jelly

This is a recipe from my mentor, Jo, and one of this year's Stour treats!   A delicious combination of pineapple and coconut, it's so simple to make as well as very unusual.  Jo says you could add white rum or Bacardi to make it truly alcoholic, but to remember to adjust the quantity of liquid accordingly.   Pineapple is only successful in a jelly if it is tinned - fresh pineapple contains an enzyme that stops it from setting.

Piña Colada Jelly

1 large tin of crushed pineapple

1 small tin of coconut cream 

1.5 packets of gelatine
caster sugar, if wished

alcohol if desired…

Drain the juice from the pineapple and keep it.  Make up the jelly in ¼ pint of water, or as little as you can get away with.  When the gelatine is melted and smooth, add the pineapple juice and the coconut cream, plus any alcohol or water and sugar to taste.  The total volume of liquid should be about 1 pint.   Add the fruit, and stir well before putting into a glass bowl.    Chill to set.