This refreshing coconut jelly recipe is a silky, lightly sweet treat that captures the essence of tropical indulgence. Inspired by the popular Yezi coconut dessert copycat, this dish combines tender coconut jelly cubes and a smooth coconut milk pudding layer, often served in a coconut shell for an elegant and exotic presentation. Naturally dairy-free and made with agar agar, this is a perfect vegan coconut dessert that brings the taste of Southeast Asia right to your table.
Why You’ll Love This Recipe
This dessert is everything you want in a tropical sweet—light, cooling, and delicately flavored. Here’s why this coconut jelly recipe stands out:
- A visually stunning treat perfect for dinner parties or warm weather
- Completely plant-based, ideal as a vegan coconut dessert
- Simple, minimal ingredients with no need for complicated techniques
- Inspired by the trending Yezi coconut dessert copycat
- A traditional-style Asian coconut agar dessert that’s easy to recreate at home
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Coconut water
- Agar agar powder (not gelatin)
- Coconut milk (full-fat for creaminess)
- Sugar (adjust to taste)
- Pandan leaves (optional, for aroma)
- Fresh coconut shells or small bowls (for serving)
Directions
- In a saucepan, combine coconut water and agar agar powder. Stir well and bring to a gentle boil. Simmer for 2–3 minutes until agar is fully dissolved.
- Add sugar to the mixture and stir until completely melted. Remove from heat.
- Pour this mixture into molds or coconut shells to form the jelly base. Let it set at room temperature for 15–20 minutes or refrigerate until firm.
- Meanwhile, in another pan, combine coconut milk and a bit more agar agar powder (half the amount used for the jelly layer). Add sugar to taste and optional pandan leaves. Bring to a gentle boil.
- Once the coconut jelly base is set, gently pour the warm coconut milk mixture on top to form the pudding layer.
- Chill in the refrigerator for 1–2 hours until fully set.
- Serve cold, ideally in coconut shells for an authentic presentation.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Variations
- Fruit-Infused Jelly: Add lychee, mango, or young coconut meat for tropical flair.
- Layered Version: Alternate layers of jelly and pudding for a beautiful tiered effect.
- Coffee Coconut Jelly: Mix in brewed coffee to the jelly base for a Southeast Asian twist.
- Low-Sugar Option: Use monk fruit or stevia instead of sugar for a diabetic-friendly version.
- Flavored Agar: Add rose water, pandan extract, or vanilla for subtle flavor differences.
Storage/Reheating
Store the coconut jelly dessert in the refrigerator in an airtight container for up to 4 days. Serve cold directly from the fridge. This Asian coconut agar dessert does not require reheating and is best enjoyed chilled. Avoid freezing, as the texture of agar changes when frozen and thawed.
FAQs
What is agar agar, and can I use gelatin instead?
Agar agar is a vegan gelatin alternative derived from seaweed. It sets firmer than gelatin and is essential for this vegan coconut dessert. Gelatin is not suitable for a plant-based version.
Can I make this in advance?
Yes, this dessert sets beautifully in the fridge and is ideal for making a day ahead. Just keep it chilled until ready to serve.
What makes this a Yezi coconut dessert copycat?
The layered presentation in real coconut shells and the balance of jelly and pudding replicate the signature look and taste of Yezi’s famous coconut dessert.
Can I serve this warm?
No. This is intended to be served cold, as agar only sets properly when chilled, and the flavors are most refreshing that way.
Is this dessert gluten-free?
Yes, all the ingredients in this coconut jelly recipe are naturally gluten-free.
How can I add color to this dessert?
Use natural colorings like butterfly pea flower (blue), matcha (green), or beetroot powder (pink) for a beautiful, vibrant finish.
Can I use canned coconut milk?
Yes. Use full-fat canned coconut milk for the pudding layer. Shake the can well before using.
How firm should the jelly be?
It should be firm enough to hold shape when scooped, yet soft and silky to the bite—typical of any good Asian coconut agar dessert.
What kind of coconut water should I use?
Fresh coconut water is best, but boxed or bottled coconut water works well too. Avoid sweetened varieties if you want to control the sweetness.
Can I add toppings?
Yes. Top with coconut flakes, toasted sesame seeds, or diced fruit for extra texture and flavor.
Conclusion
This coconut jelly recipe is a tropical delight that combines simplicity, elegance, and clean ingredients. Whether you’re looking to recreate a Yezi coconut dessert copycat, indulge in a smooth coconut milk pudding, or prepare a refined Asian coconut agar dessert, this recipe ticks every box. Best of all, it’s a guilt-free, refreshing, and beautifully presented vegan coconut dessert you’ll want to make again and again.
PrintCoconut Jelly Recipe
Craving that silky-smooth, tropical yezi coconut dessert copycat? This refreshing coconut jelly recipe brings the creamy, melt-in-your-mouth goodness of your favorite Asian dessert right into your kitchen. Made with coconut milk pudding and agar, it’s the perfect vegan coconut dessert to cool down on warm days. Whether you’re hosting or just treating yourself, this beautiful Asian coconut agar dessert served in a real coconut shell is a total showstopper.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hrs 20 mins
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: Asian
- Diet: Vegan
Ingredients
Layer 1 – Coconut Jelly:
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1 1/2 cups coconut water
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1 tbsp agar agar powder
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2 tbsp sugar (adjust to taste)
Layer 2 – Coconut Milk Pudding:
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1 cup coconut milk (full fat)
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1/2 cup water
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1 tbsp agar agar powder
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2-3 tbsp sugar
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Pinch of salt
Optional Garnish:
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Fresh coconut meat
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Mint leaves
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Serve in halved coconut shells for an authentic look
Instructions
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Make the jelly layer: In a saucepan, mix coconut water, sugar, and agar powder. Bring to a boil while stirring constantly. Simmer for 2–3 minutes until agar fully dissolves.
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Pour into molds (or coconut shells). Let it set at room temp for 10–15 minutes.
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Make the coconut milk pudding layer: Combine coconut milk, water, sugar, agar, and salt in a saucepan. Bring to a gentle boil while stirring. Simmer for 3–5 minutes.
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Once the jelly layer is slightly firm, pour the coconut milk layer over it. Let cool, then refrigerate for 2 hours or until fully set.
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Serve chilled in coconut shells or clear glasses. Garnish if desired.
Notes
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To make this vegan coconut dessert even richer, use a mix of coconut cream and coconut milk.
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Agar sets at room temperature but gets firmer when chilled.
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You can layer more for extra wow effect (like at Yezi!).