Tropical jelly with coconut yoghurt

These tropical jelly cups, topped with passionfruit pulp and coconut yoghurt, are the perfect chilled dessert to enjoy after a hot day at the beach. And they are suitable for diabetics.

  • 10 mins cooking
  • Serves 2
  • Print


Tropical jelly with coconut yoghurt
  • 1 x 9g sachet sugar-free mango and passionfruit jelly crystals
  • 1 cup (250ml) boiling water
  • 1 cup (250ml) cold water
  • 1 small mango (300g), sliced
  • 2 tablespoon coconut yoghurt
  • 2 tablespoon fresh passionfruit pulp
  • 1 tablespoon fresh mint leaves


Tropical jelly with coconut yoghurt
  • 1
    Place jelly and the boiling water in a medium bowl. Stir to dissolve crystals. Add the cold water; stir to combine.
  • 2
    Divide mango between two 1½-cup (375ml) glasses; pour over jelly. Refrigerate for at least 4 hours or until set.
  • 3
    Top jellies with yoghurt, passionfruit and mint.


You can make these jellies the day ahead, just cover with plastic wrap and refrigerate. Top with yoghurt, passionfruit and mint just before serving.

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