135 g (4 1/2 oz) pack lime jelly, cut into small pieces
100 ml (3 1/2 fl oz) boiling water
finely grated rind and juice of 2 limes
400 ml (14 fl oz) can coconut milk, chilled
1/4 coconut, white flesh cut into thin slithers, to serve
Place the jelly in a heatproof jug and pour over the measurement water. Stir until it is fully dissolved. Stir in the lime rind and juice, then whisk in the coconut milk.
Pour into 4 x 150 ml (1/4 pint) metal pudding moulds, cover with clingfilm and place in the freezer for 25 minutes until set. If not serving immediately, remove the jellies from the freezer and place in the refrigerator.
Meanwhile, place the coconut in a frying pan and dry-fry over a medium heat until golden.
To turn out the jellies, dip the base of the tins in warm water and invert on to serving plates. Serve with the toasted coconut.