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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


 

 

 


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