Coconut Milk Jelly

Name: Coconut Milk Jelly
Prep time: 10 min
Cook time: 5 min
Total time: 255 min
Yield: 6 small glasses
Ingredients: 1 can (13.5 oz) full-fat coconut milk; 1 cup whole milk; 1/3 cup sugar; 1 tbsp powdered gelatin (about 1 1/3 envelopes); 1/4 cup cold water; Pinch of salt; Fresh mango, berries or other fruit, to serve

7 ingredients · 6 steps · 4 hr 15 min

By Melis · developed and cooked in our studio kitchen

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Coconut milk jelly: a smooth, wobbly dessert of coconut milk set with gelatin, served chilled with fresh fruit. Total time: 4 hr 15 min.

Coconut milk jelly is a simple chilled dessert popular across East and Southeast Asia. Coconut milk, milk and a little sugar are warmed, set with gelatin and chilled until softly firm.

It tastes clean and lightly sweet, with a silky texture. Serve it in glasses topped with mango, berries or other fresh fruit.

Can you make jello with coconut milk?

Yes, that is what coconut milk jelly is. Bloom powdered gelatin in cold water, stir it into warm coconut milk, milk and sugar, then chill it until set. Use full-fat coconut milk for the creamiest texture.

How do you make coconut milk jelly with agar agar?

Replace the gelatin with 1 teaspoon of agar powder and boil the mixture for 2 minutes so the agar dissolves fully. It makes the jelly vegan, and it sets firmer and faster than gelatin.

How long does coconut milk jelly take to set?

Chill it, covered, for at least 4 hours, until it is set and wobbly. Warm the coconut milk mixture only until steaming, without boiling, and stir in the bloomed gelatin off the heat.

Can you freeze coconut milk jelly?

No. Gelatin desserts lose their smooth texture in the freezer. Keep coconut milk jelly covered in the fridge for up to 3 days, and add fruit just before serving.

Ingredient notes and swaps

Use full-fat coconut milk for the creamiest texture. Bloom the gelatin in cold water first so it dissolves without lumps.

For a vegan version, replace the gelatin with 1 teaspoon agar powder and boil the mixture for 2 minutes. It sets firmer and faster.

How to make Coconut Milk Jelly

Step 1
Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Step 2
Warm the coconut milk, milk, sugar and salt in a saucepan over medium heat, stirring, until the sugar dissolves and the mixture is steaming. Do not boil.
Step 3
Remove from the heat, add the bloomed gelatin and stir until completely dissolved.
Step 4
Strain into a jug and pour into 6 small glasses or a lightly oiled 8-inch (20 cm) square dish.
Step 5
Cool, cover and chill for at least 4 hours, until set.
Step 6
Top with fresh fruit just before serving, or cut into squares if set in a dish.

Tips and storage

Coconut milk often separates in the can. Shake the can well or stir the contents before measuring, and warm the mixture until it is smooth. Straining it into the jug catches any small bits that did not melt.

The coconut cream can rise to the top while the jelly sets, which leaves a layer. To avoid this, let the mixture cool for a while, stirring now and then, before you pour it into the glasses. Some people like the two layers, so this is up to you.

Do not stir fresh pineapple, kiwi or papaya into the mixture. These fruits contain enzymes that stop gelatin from setting. Mango and berries are fine, and any fruit can go on top just before serving.

To turn a dish of jelly out, dip the bottom in warm water for a few seconds, run a knife around the edge and flip it onto a board. Cut squares with a knife dipped in hot water. For a variation, finish with toasted coconut flakes or a spoon of passion fruit pulp.

Keeps covered in the fridge for 3 days. Do not freeze.

Recipe