1Prepare the fruits. Remove seeds from jackfruit bulbs and cut the flesh into small cubes. Do the same with the mango slices. Set aside.
2Warm the coconut water together with knotted pandan leaf and add a pinch of salt.
3Dissolve the gelatine powder in the warmed coconut water, stirring vigorously.
4Add coconut cream, if desired.
5Pour the mixture into individual jelly cups or egg cups.
6Divide cut fruits equally among the cups.
7Cover with cling film and put into the refrigerator to set overnight.
8To serve, offer a cup to each person, together with some coconut cream, if desired, to top the jellies.
Recipe: Sylvia Tan / Photo: Tiffany Goh / The Straits Times