Print

Coconut Jelly Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Layer 1 – Coconut Jelly:

  • 1 1/2 cups coconut water

  • 1 tbsp agar agar powder

  • 2 tbsp sugar (adjust to taste)

Layer 2 – Coconut Milk Pudding:

  • 1 cup coconut milk (full fat)

  • 1/2 cup water

  • 1 tbsp agar agar powder

  • 2-3 tbsp sugar

  • Pinch of salt

Optional Garnish:

  • Fresh coconut meat

  • Mint leaves

  • Serve in halved coconut shells for an authentic look

Instructions

  1. 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.

  2. Pour into molds (or coconut shells). Let it set at room temp for 10–15 minutes.

  3. 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.

  4. 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.

  5. Serve chilled in coconut shells or clear glasses. Garnish if desired.

Notes

  • To make this vegan coconut dessert even richer, use a mix of coconut cream and coconut milk.

  • Agar sets at room temperature but gets firmer when chilled.

  • You can layer more for extra wow effect (like at Yezi!).

Find it online: https://yumfoodusa.com/coconut-jelly-recipe/