Coconut water Fruit Jelly Cake | Coconut jelly | fruit jelly
Coconut water Fruit Jelly Cake | Coconut jelly | fruit jelly with step-by-step pictures and video. Check out the arisi tender coconut fruit jelly, and if you like the video pls SUBSCRIBE to my channel
Coconut Water Fruit Jelly Cake is a light, refreshing, no‑gelatin dessert made with agar agar, fresh fruits, and naturally sweet coconut water. This colorful coconut jelly is perfect for summer, parties, kids’ snacks, or anytime you want a healthy, hydrating treat. The combination of clear coconut jelly and vibrant fruits creates a beautiful layered effect that looks impressive but is incredibly simple to make.
With just a few ingredients and no baking required, this fruit jelly cake sets beautifully in the refrigerator and slices cleanly like a real cake. Customize it with your favorite fruits and enjoy a chilled, tropical dessert that everyone will love.
What is Coconut Water Fruit Jelly Cake? It’s a no‑bake jelly dessert made with coconut water, agar agar, sugar, and fresh fruits. The jelly sets firmly and creates a beautiful, translucent cake.
Can I use any fruits for this jelly cake? Yes. Kiwi, orange, pineapple, mango, and strawberries work well. Avoid fruits like fresh pineapple or papaya without cooking, as they may prevent setting.
Why use agar agar instead of gelatin? Agar agar sets firmer, is plant‑based, and holds shape better in warm weather. It also gives a clean, glossy finish to the jelly.
Does coconut water affect the setting? No. Coconut water works perfectly with agar agar and gives a natural sweetness and flavor to the jelly.
How sweet should the jelly be? Adjust sugar based on the sweetness of your coconut water and fruits. Taste the mixture before setting.
Why add lemon juice? A little lemon juice brightens the flavor and balances the sweetness without affecting the setting.
How do I prevent fruits from floating? Pour a thin first layer, let it set slightly, then add fruits. This helps them stay suspended instead of rising to the top.
Can I make this jelly cake ahead of time? Yes. It stays fresh for 2–3 days in the refrigerator. Keep it covered to prevent drying.
How do I unmold the jelly cleanly? Using a silicone mold makes unmolding easy. Lightly greasing with coconut oil helps release the jelly without cracks.
Is this recipe vegan? Yes. Agar agar is plant‑based, and the recipe uses no dairy or gelatin.
Ingredients
3 cups coconut water
1/2 tbsp agar agar
Sugar as needed
Little lemon juice
Kiwi
Orange
Pineapple
mango
Strawberry (use fruits of your choice)
How to make coconut water fruit jelly with step-by-step pictures
- Grease the silicone tray with a little coconut oil and wipe off the excess
- Add coconut water and agar agar to a pan and bring to a boil
- Add sugar according to desired sweetness and cook until bubbles form
- Turn off the heat and add a little lemon juice
- Pour a thin layer of the liquid into the tray and let it rest for 3 minutes
- Spread the chopped fruits evenly over the first layer (reduce quantity if you prefer more jelly and fewer fruits)
- Pour more liquid on top, rest for 5 minutes, then add extra liquid for a firm top layer
- Let it cool at room temperature, then refrigerate until set
- Unmold and serve
Ingredients
- 3 cups coconut water
- 1/2 tbsp agar agar
- Sugar as needed
- Little lemon juice
- Kiwi
- Orange
- Pineapple
- mango
- Strawberry use fruits of your choice
Instructions
- Grease the silicone tray with a little coconut oil and wipe off the excess
- Add coconut water and agar agar to a pan and bring to a boil
- Add sugar according to desired sweetness and cook until bubbles form
- Turn off the heat and add a little lemon juice
- Pour a thin layer of the liquid into the tray and let it rest for 3 minutes
- Spread the chopped fruits evenly over the first layer (reduce quantity if you prefer more jelly and fewer fruits)
- Pour more liquid on top, rest for 5 minutes, then add extra liquid for a firm top layer
- Let it cool at room temperature, then refrigerate until set
- Unmold and serve
Video
