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Kiwicha Jelly




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from "Yanuq Cooking in Peru"


List of Ingredients




2 tablespoons unflavored gelatin powder
½ cup cold water, to soak gelatin
additional 2 cups water
1 ¾ cup (1 can) coconut milk
14 oz Mimic Cream (or Dari-Free that is mixed double strength)
3 cups kiwicha popped

Recipe



Soak gelatin in ½ cup water for 1 minute.

Add 2 cups water to gelatin and heat gelatin until gelatin dissolves.

Pour coconut milk, Mimic Cream or Dari-Free in a medium size pan and heat over medium heat.

Add popped kiwicha and gelatin. Mix.

Pour into individual ramekins or molds and refrigerate until set.

Serve and sprinkle additional popped kiwicha over.

Makes 6 – 8 servings