Coconut Almond Jelly

If you’re looking for the ultimate in a ridiculously sweet and creamy snack, look no further than this coconut almond jelly!

The flavors are amazing, and it’s practically hands off – which everyone loves. (Unless of course, you woke up in the morning thinking, “You know what I’d love to do today? Make an incredibly complex fruity snack with a ton of moving parts.” In which case, hey. More power to you! I’ve been known to do that on occasion. Although, for me there’s typically bread involved, because there’s something ridiculously satisfying about having little beads of shaggy dough on my fingers. But, I digress.)

But, let’s talk some more about this coconut jelly. It’s perfect on a hot summer’s day because it’s a frozen treat, and it will bring all the kids running to the backyard.

And I haven’t even touched on how fragrant it is while you’re melting the coconut, sugar, and almond together.

It’s an aromatic sunny and tropical vacation for your nose.

And there’s really no one who doesn’t love that!

(By the way, if jelly is your thing but these flavors don’t work for you, try this fun coffee jelly recipe.)

Coconut almond jelly ingredients

You’ll need just five ingredients:

• 1 cup water
• 1/2 cup + 2 tablespoons granulated sugar
• 2 tablespoons unflavored gelatin
• 1 (13.5 oz. can) coconut cream, well shaken
• ½ teaspoon almond extract

In my experience, quality matters – especially for the coconut cream – so I’d recommend either making your own coconut cream (or cream of coconut if you’re looking for extra sweetness) or buying high-quality coconut cream from the store. You can sub in coconut milk for coconut cream if that’s what you have on hand, although it will reduce the body some.

How to make coconut almond jelly (coconut almond jelly recipe)

In my experience, this is a simple and straightforward recipe! Start by lining an 8×8 baking dish with parchment paper.

Then simmer the water and sugar together over medium heat; once the sugar has dissolved, remove from heat and allow the sugar water to cool for 2-3 minutes.

Then stir in the gelatin, whisking until it’s completely dissolved, about two minutes.

Stir in the coconut cream and almond extract.

When the mixture is completely blended, pour it into the prepared 8×8 pan.

Freeze for at least 4 hours.

Remove the frozen jelly from the parchment, and slice into cubes.

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