Dessert

Coconut Water Jelly Cubes with Fresh Fruit Recipe

ByElara Stone December 19, 2025December 19, 2025

Introduction

Coconut Water Jelly Cubes are a refreshing and light dessert perfect for warm days. Combining natural coconut water with colorful fresh fruit, this jelly offers a delightful and healthy treat that’s easy to make at home.

A black round plate holds fourteen small, clear jelly cubes arranged closely together. Each cube is transparent with smooth surfaces and contains a piece of fruit inside: yellow mango chunks, dark blueberries, green kiwi slices, red strawberry halves, orange slices, and red raspberry. The fruits are placed inside the jelly, showing vibrant colors against the clear gel. The plate sits on a white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups UFC coconut water
1 Tbsp (8 g) agar agar powder
6 Tbsp sugar (or to taste)
Fruit of your choice (e.g., mango, pineapple, strawberries, blackberries, blueberries, mandarin slices, kiwi)
1.25” silicone cube mold or another mold of your choice

Instructions

Prep the fruit: For small fruits like blueberries, blackberries, and mandarin slices, leave them whole. Cut larger fruits into pieces no bigger than ¾ inch. For strawberries, select small ones and cut in half. Place the fruit pieces into the molds, ensuring you don’t overcrowd them to allow the jelly to hold together properly.
Make the jelly: Pour 2 ½ cups of coconut water into a small pot. Sprinkle agar agar powder on top and stir gently. Heat the mixture and bring it to a full boil, stirring frequently. Once boiling, turn off the heat and check that the agar agar has fully dissolved by spooning some liquid onto a metal spoon; if you see specks, continue heating and stirring until dissolved.
Add sugar: Stir in the sugar until fully dissolved.
Cool down the jelly mixture: Add the remaining 1 ½ cups of coconut water to help cool the mixture faster. For delicate fruits like strawberries, wait until the mixture is warm but not hot before adding, to avoid cooking the fruit and making it mushy. Use the jelly mixture on sturdier fruits first, then come back to delicate fruits once it cools.
Assemble: Transfer the coconut water jelly mixture into a container with a pouring spout. Fill each mold until just under the rim, taking care not to overfill so pieces don’t connect at the top.
Chill: Let the molds cool until the tops begin to set to prevent spills, then place them in the fridge to chill for at least 2 hours to fully set and chill.
Unmold and serve: To remove, turn the mold upside down above a serving plate and gently press on the bottoms of the cubes until they slide out. For hard molds, you can use a toothpick to push gently from the side. Serve the jelly cubes flipped upside down and enjoy!

Tips & Variations

Use ripe, sweet fruit for best flavor, as unripe fruit will affect the dessert’s taste.
Silicone molds make unmolding easier and help retain the shape of the jelly cubes.
Do not unmold or cut agar jelly too far in advance, as water can seep out and affect texture. It’s best served fresh.
If gifting, make the jelly in clear heat-proof plastic or glass cups that can be given away.

Storage

Store jelly cubes in the refrigerator in an airtight container for up to 3 days. Keep them chilled until serving for the best texture and flavor. If needed, gently re-chill before serving; reheating is not recommended as it will melt the jelly.

How to Serve

A round white plate holds fifteen clear jelly cubes, each containing different fruit pieces. The jelly cubes are translucent with a smooth and shiny surface, showing various fruits inside. From front to back, the cubes have layers mostly made of clear gelatin with fruits like strawberries, blueberries, kiwi, mango, and citrus slices embedded inside. Each cube is distinct with colorful fruit pieces, some with red strawberries, others with yellow mango, green kiwi, blue blueberries, and orange citrus, all suspended in the clear jelly. The plate is set on a white marbled surface, and the jelly cubes are evenly spaced in neat rows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin instead of agar agar powder?

Agar agar is a vegan, plant-based gel that sets firmly at room temperature. Gelatin can be used as a substitute, but it requires different preparation and does not set as firmly at room temperature. If substituting, follow gelatin packet instructions carefully for best results.

Can I use other liquids besides coconut water?

Yes, you can substitute coconut water with other clear fruit juices or flavored waters, but keep in mind this will change the flavor of the jelly. Avoid cloudy or pulpy liquids, as they may prevent proper setting.