Coconut Jelly

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2 cups, 500ml Almond Milk

2 teaspoons, 10ml coconut essence

1/4 – 1/3 cup of caster sugar

2 teaspoons, 4grams of agar agar powder


1. Put all the ingredients (cold or at room temperature) in a saucepan and mix well.

2. Bring the liquid to the boil (you can stir while the liquid is heating), whisk well, then remove from heat.

3. Pour the liquid into a jelly mould or a Pyrex dish to set.

4. As the ingredients cool the jelly will set – at room temperature or in the fridge. The key ingredient here is the agar agar. Not enough and the jelly won’t be firm enough. Too much (say 5g) and the jelly will be too firm and chewy. Once the jelly has set, cut into squares and serve. Coconut jelly is delicious served with mango or passionfruit.

Bon Appetit!

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