Coconut Jelly Recipe

Coconut jelly is a tasty dessert that’s made with fresh coconut water, coconut milk, gelatin, and sugar. It’s topped with fresh fruit and is a delicious coconut dessert. 

Coconut jelly (also known as Melo Melo) is coconut jellies that are served like pudding and topped with fruit. You can flavor the base of the jelly with fruit puree or leave it as traditional coconut jelly with a beautiful coconut flavor. Traditionally, you would use fresh coconut juice and fresh coconut milk from coconuts, but this recipe can be made with bottled and canned coconut, which is what I used. 

This dessert is perfect served on warm summer days and is refreshing dessert with tropical flavors. 

​Delicious Coconut Jelly Recipe

For this recipe you will need full-fat coconut milk, coconut water, gelatin or agar agar powder, and sugar.

In a small bowl, mix 1/2 a cup of cold coconut water with the gelatin. Set the bowl aside and let the gelatin bloom.

​Next, pour the coconut milk and remaining coconut water into a medium pot. Add the sugar and mix.

Cook over medium heat and bring the coconut cream mixture to a simmer. Stir until the sugar dissolves.

Then, remove the pot from the heat and add in the gelatin mixture. Stir until the gelatin dissolves.

Pour the warm coconut jelly mixture into an 8×8 dish or into individual serving cups. Cover with a lid or plastic wrap and refrigerate for 6-8 hours, or until set.

Once set, serve the set jelly topped with fresh fruit like mango, pineapple or berries and enjoy!

Store leftover coconut jelly in the refrigerator for up to 5 days. 

Substitutions:

• Gelatin: Gelatin is an animal based product produced from boiling animal bones. For a vegan friendly version use equal amounts of agar-agar powder in place of gelatin powder. 
• Coconut Water: Use fresh coconut water fro young coconuts if available. Store-bought coconut water will work in it’s place. Just make sure it’s real coconut water and not a sweetened coconut beverage. 
• White Sugar: You may switch the sugar with your favorite sweetener. Just keep in mind the color of the sugar you use may change the color of the coconut jelly.
• Coconut Milk: I used full-fat canned coconut milk for this recipe but you may use fresh coconut milk made with coconut meat and coconut water instead. 

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Coconut Jelly FAQ

How do I make a vegan-friendly version of Coconut Jelly?

To make a vegan-friendly version, simply replace gelatin with an equal amount of agar agar powder. Agar agar is a plant-based substitute for gelatin, derived from seaweed, and works well in setting the jelly.

Can I use fresh coconut ingredients instead of canned or bottled ones?

Absolutely! While the recipe mentions the use of canned or bottled coconut milk and water for convenience, you can certainly use fresh coconut milk and water if available. Using fresh ingredients can enhance the flavor and authenticity of the dessert.

How should I store leftover Coconut Jelly?

Leftover coconut jelly should be stored in an airtight container in the refrigerator. It can last for up to 5 days when properly stored. Make sure to cover it tightly to prevent any absorption of other flavors from the fridge.

Can I adjust the sweetness of Coconut Jelly?

Yes, you have the flexibility to adjust the sweetness according to your preference. If you prefer a less sweet dessert, you can reduce the amount of sugar used or substitute it with your favorite sweetener. Just keep in mind that using different types of sugar may alter the color of the jelly slightly.

Related Recipes:

• Coconut Gummy Snacks
• Creamy Coconut Flan with Caramel: The Perfect Dessert for Entertaining!
• Coconut Panna Cotta

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