skip to Main Content
RECIPE | Tropical Jelly Slice

RECIPE | Tropical Jelly Slice

Paleo Jelly Slice. This tropical organic delight stole the show yesterday at the Little Bloom Family Day Care Christmas party!

An insecticide-free almond meal base, creamy coconut and mango middle with Valencia and passion top. Second helpings cannot be avoided however this is not a bad thing: with organic gelatin and raw honey straight from our hive, this summer delicacy is a nutritional powerhouse!

Prep Time 24hr … well 12hr if you push it 😉 | Cook Time 20min | Serves 16
Adapted from Lisa over at
Biscuit Slice Crust
  • 2/3 cup Coconut Flour
  • 1/2 cup Almond Meal (seed meals can be substituted)
  • 1/2 teaspoon Baking Soda
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Maple Syrup or Honey
  • 2 Eggs
  • 2 teaspoon Vanilla Extract
  • 3 teaspoons Lemon Zest
Mango Cream
  • 2 Cans Coconut Cream (leave the cans of coconut cream/milk in the fridge for 24 hours and scoop off the thickened cream, discarding the watery remains)
  • 4 teaspoons Vanilla Extract
  • 4 teaspoons Maple Syrup
  • 1/2 Cup Mango Pulp
  • 4 teaspoons Gelatine
  • 1/2 Fresh Mango, thinly sliced (optional)
Orange Jelly
  • 700ml fresh Orange Juice
  • 1/2 Cup Strained Passionfruit Pulp
  • 2 1/2 Tablespoons Gelatine
Biscuit Slice Crust
  1. Preheat the oven to 170C
  2. Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on all edges.
  3. Place all the ingredients into a kitchen processor and blend for 30 seconds.
  4. Scrape down sides and pulse until a dough forms.
  5. Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
  6. Bake in oven for 15-20 minutes or until golden brown.
  7. Remove from the oven and allow to cool completely.
Mango Cream
  1. Spoon the thickened cream out of the can, retaining the watery remains.
  2. Sprinkle the gelatine over 2 Tablespoons of the retained water and allows to thicken for 5 minutes.
  3. Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Add the Mango pulp.
  4. Gently dissolve the gelatine liquid (this can be done in a small saucepan over a very low heat) and add to cream, whisking to incorporate.
  5. Spread the cream evenly over the cooled biscuit base, lightly place mango slices evenly on top of cream and gently push down with tip of knice
  6. Place in the fridge for at least 4 hours to set.
Orange Jelly
  1. Gently bring the Orange Juice and strained passionfruit to the boil over medium heat.
  2. Reduce the heat and gradually sprinkle the gelatine into the liquid, whisking constantly to prevent clumping.
  3. Remove from the heat and allow to cool, but not set, before gently pouring over the set Mango cream.
  4. Place in the fridge and allow to set for at least 4 hours before cutting and serving.Keep the slice in the fridge when not eating.
This Post Has 0 Comments

Leave a Reply