How to make Coconut Jelly

Published Date
August 11th 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Coconut Jelly with wooden spoon and fresh flowers on the side
Sliced Coconut Jelly on top of wooden board

Coconut Jelly is a delicious sweet snack influenced by European colonization. Similar dishes are Blancmange and Panna Cotta, but they use cow’s milk and have different ways of creating a firm texture. This jelly is most often made with gelatin, an animal-based product that produces a strong, semi-solid consistency most commonly found in Jello. However, there are plant-based substitutes such as corn starch, glutinous rice flour, tapioca starch, and agar powder that can get the same effect. This is why the Coconut Jelly is so good because it takes the best of both worlds and gives us a uniquely Caribbean treat. This recipe will tell you just how to make this sweet and creamy jelly treat with a plant-based option for our vegetarian and vegan followers.

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Author: Rachel Ottier-Hart
Average: 5 (6 votes)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins



Use a saucepan to warm the coconut milk, coconut condensed milk and mixed essence on a medium heat stirring until the condensed milk is completely dissolved.

Then add the agar powder or gelatin to the warm milk mixture and stir with a whisk until completely dissolved.

Remove from the heat and add the desiccated coconut to the mixture and stir to incorporate.

Pour the mixture into a dish, cups, or molds and refrigerate for 6-8 hours to completely set.

Serve as is or top with fresh fruit and enjoy.

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vegan, coconut condensed milk

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