Made with 4 simple ingredients: coconut milk, sugar, cornstarch, and shredded coconut, this coconut jelly is so satisfying, refreshing, and easy-to-make.
And the best part? You don’t even need agar agar powder to make this vegan friendly giggly jelly!
These delectable jellies are coated with shredded coconut for a delightful finish. You can also add some strawberry powder 🍓 to boost its color and flavor at the same time.
INGREDIENTS for making Coconut Jelly
In this easy recipe, we only need 2 cups of coconut milk, ½ cup of cornstarch, ¼ cup of sugar, and ½ cup shredded coconut to make jiggly and delicious coconut jelly. You can optionally add 2 tbsps of freeze dried strawberry powder to make strawberry flavor coconut jelly.
In case you are allergic to coconut, you can easily substitute the coconut milk with soymilk or regular milk, and the shredded coconut with powdered milk. However, if you’re reading this post carefully, you’re probably not allergic to coconut. But it’s always good to have substitutes available just in case!
Unlike many jelly recipes that call for gelatin or agar agar powder (here is a coconut jelly recipe using agar agar), this recipe offers a simpler option: using cornstarch as a thickening agent.
- When heated, cornstarch mixed with coconut milk forms a gel-like consistency, which helps to thicken the mixture and create the creamy and smooth pudding texture. And the mixture will become even bouncier after it’s cooled in the refrigerator.
How to enjoy coconut jelly?
Coconut jelly is a nutritious and low-calorie snack choice. Each small cube of coconut jelly, coated with shredded coconut, contains only around 35 calories. It’s a guilt-free and protein-rich treat that can be enjoyed as a satisfying snack in between meals.
For a hot and crispy variation, you can deep fry your coconut milk jelly, resulting in a texture similar to the popular Cantonese dessert, fried milk.
To do this, simply cut the solid coconut jelly into small cubes, coat each cube with cornstarch, eggs, and bread crumbs, then deep fry them until they turn golden brown. The resulting fried coconut milk jelly will have a creamy pudding-like filling, encased in a golden and crispy panko crust. For detailed instructions, you can refer to my fried milk recipe here.
Tips for making coconut jelly
1. Brush the food storage container or shallow dish with a thin layer of vegetable oil.
2. After mixing the ingredients, pass the mixture through a fine mesh strainer, and use a spatula to press down on any lumps in the strainer. This will help dissolve the lumps into the liquid instead of discarding them, ensuring that the correct ratio of cornstarch to coconut milk is maintained.
3. The desired texture of the thickened coconut milk should be slightly thicker than Greek yogurt. When scooping some of the thickened paste with a spatula, it should cling to the spatula for a few seconds before dropping off. If the mixture is not thickened enough, the coconut jelly may not set properly, regardless of how long it is refrigerated.
4. Let the mixture cool to room temperature before placing it in the refrigerator. Placing hot food directly in the refrigerator can cause the overall temperature inside the refrigerator to rise, potentially compromising the safety of other perishable foods stored in there. By allowing the hot mixture to cool to room temperature, you can avoid this temperature spike and maintain the proper storage temperature for other foods in the refrigerator.
5. Allow the coconut jelly to cool in the refrigerator for a minimum of 4 hours before cutting, or you can refrigerate it overnight. It’s important to ensure that the jelly is completely cold to prevent the center part from being creamy and sticky.
EQUIPMENT
INSTRUCTIONS
1. Brush a rectangular food storage container or a shallow dish with a thin layer of vegetable oil (about ¼ tsp is enough). Set aside.
2. In a mixing bowl, add the coconut milk, cornstarch, and sugar, stir well. Optionally add 2 tbsps of freeze dried strawberry powder to the mixture if you want to make strawberry flavor coconut jelly.
3. Set a fine mesh strainer over a nonstick pan, pour the mixture through the strainer, use a spatula to press down on the lumps in the strainer to help dissolve into the liquid.
4. Bring the mixture to a boil over medium high heat while stirring continuously, then reduce the heat to medium low and keep stirring with a spatula for about 5 minutes or until the mixture thickens. The texture should be a little bit more thicken than Greek yogurt.
5. Transfer the mixture into the greased container, and let it cool to room temperature. Cover the surface of the coconut jelly with plastic wrap, making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least 4 hours or overnight.
6. Once the jelly is set, unmold it from the container, cut it into small cubes.
7. Place the shredded coconut into a shallow bowl, take the coconut jelly cubes and roll them gently in the shredded coconut, making sure to coat all sides evenly. Serve chilled.
My other dessert recipes you will also like:
Coconut Jelly (vegan, 4 ingredients, no agar agar)
Equipment
- Measuring cups
- fine mesh strainer
- Nonstick pan
- spatula
- Food storage container
- Plastic Food Wrap
Ingredients
- 2 cup coconut milk (Unsweetened, carton coconut milk. Can also use soymilk or regular milk. Do not use canned coconut milk, which is too thick. )
- ½ cup cornstarch
- ¼ cup granulated sugar
- 2 tbsp freeze dried strawberry powder (Optional. Add it to the coconut milk mixture if you want to make strawberry flavor coconut jelly. )
- ½ cup shredded coconut
Instructions
- Brush a rectangular food storage container or a shallow dish with a thin layer of vegetable oil (about ¼ tsp is enough). Set aside.
- In a mixing bowl, add the coconut milk, cornstarch, and sugar, stir well. Optionally add 2 tbsps of freeze dried strawberry powder to the mixture if you want to make strawberry flavor coconut jelly.
- Set a fine mesh strainer over a nonstick pan, pour the mixture through the strainer, use a spatula to press down on the lumps in the strainer to help dissolve into the liquid.
- Bring the mixture to a boil over medium high heat while stirring continuously, then reduce the heat to medium low and keep stirring with a spatula for about 5 minutes or until the mixture thickens. The texture should be a little bit more thicken than Greek yogurt.
- Transfer the mixture into the greased container, and let it cool to room temperature. Cover the surface of the coconut jelly with plastic wrap, making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least 4 hours or until the coconut jelly is fully set.
- Once the jelly is set, remove it from the container, cut it into small cubes.
- Place the shredded coconut into a shallow bowl or plate, take the coconut jelly cubes and roll them gently in the shredded coconut, making sure to coat all sides evenly. Serve chilled.
Video
can you use cocoa powder instead of strawberry?
I belive you cannot as the chocolate and coconut may mix to create a weird taste. Or also it can be less sweet. You can maybe try adding the cocoa powder and more sugar to make up for it.
I don’t see why not I think if you use regular milk with the coco powder it would be good like chocolate jelly cubes.
Well it’s your choice but it might not taste how you want it to be
Well if you want but it might not be exactly how you want it to be
Hi, can i use tapioca or potato starch instead?
I used tapioca flour and it turned out great! It was less of a jelly and more of a pudding type of thing but it still solidified and tasted delicious!
made these for the first time today – delicious! substituted the strawberry powder with vanilla extract (stirred in after the mixture finished thickening to keep from cooking it off). came out great (^-^)<3
Do you have to use a nonstick pan? I can’t use them.
Yes, but the mixture will stick to the pan so i would put cooking oil or somthing. Basically you can use it as long as you do not mind a mess haha ^^.
Wow
what happens when you use coconut milk from can?
The can is too thick and will not set correctly coconut milk from a carton is thinner
Well if there’s lumps in the coconut milk just stir but you will strain it so it’s okay and 1 can is enough for 2 cups
It is really nice but how to make coconut
milk.
It is already made, you can use canned one or the fresh one.
The instructions say that you cannot use canned milk.
I agree it’s super delicious and super easy
Can I use regular milk?
yessss
Wait can I use water
Well it might not be a jelly texture but what do you mean
My goop didn’t set in the fridge even after overnight. What can I do with this now? :’D
Maybe you need to thicken the mixture in the pan for a longer time.
Can I coat mine in sugar instead of coconut
Can I coat mine in sugar instead of coconut
Oh yes sure I tried and came out delicious 🤤 it’s also optional when it comes to the coconut flakes so coat in whatever you want or just leave it there
I didn’t make it goopy enough, is it possible to reuse it and just reheat it and make it thicker?
Can I substitute the cornstarch for something else like baking powder?
Could I try to coat the jelly cubes in melted dark chocolate?:]
You could try, but I feel that the chocolate flavor might not go well with the jelly cubes
Could you put the jelly mixture in a silicone mold rather than a container?
Amazing recipe! I recommend using matcha instead of strawberry powder, and cow milk instead of coconut milk!!