Description
This refreshing Coconut Water Jelly Cubes recipe combines the natural sweetness of coconut water with a variety of fresh fruits, set into perfectly portioned jelly cubes using agar agar powder. It’s a light, hydrating dessert that’s both visually appealing and easy to make, perfect for hot days or as a healthy snack.
Ingredients
Scale
Jelly Mixture
- 4 cups UFC coconut water
- 1 Tbsp (8 g) agar agar powder
- 6 Tbsp sugar (adjust to taste)
Fruit
- Mango, cut into pieces no larger than ¾ inch
- Pineapple, cut into pieces no larger than ¾ inch
- Strawberries, halved if small
- Blackberries (whole)
- Blueberries (whole)
- Mandarin slices (whole)
- Kiwi fruit, cut into pieces no larger than ¾ inch
Tools
- 1.25” silicone cube mold (or any silicone mold of choice)
- Small pot
- Container with pouring spout
Instructions
- Prep the Fruit: For small fruits like blueberries, blackberries, and mandarin slices, leave them whole. Larger fruits such as mango, pineapple, kiwi, and strawberries should be cut into small pieces no larger than ¾ inch, with strawberries halved if small. Place pieces gently into each mold cavity, avoiding overcrowding to ensure the jelly can surround the fruit fully and hold together properly.
- Make the Jelly Base: Pour 2 ½ cups of the coconut water into a small pot. Sprinkle the agar agar powder evenly over the surface and stir to combine. Turn the heat on and bring the mixture to a full boil while stirring frequently to prevent clumping and to dissolve the agar completely.
- Dissolve Agar Powder: Once boiling, turn off the heat and verify agar is fully dissolved by spooning some liquid onto a metal spoon. If there are any specks or residue, return to heat and stir until fully smooth and dissolved.
- Add Sweetener: Stir in the sugar until fully dissolved. Adjust sweetness if desired.
- Cool the Jelly Mixture: Add the remaining 1 ½ cups of coconut water to cool the mixture rapidly. For delicate fruits such as strawberries, wait until the jelly mixture is warm (finger test: comfortably warm without burning) before adding the cooling coconut water to avoid cooking and softening the fruit prematurely.
- Assemble the Jelly Cubes: Transfer the coconut water jelly mixture into a pouring container with a spout. Carefully fill each mold cavity around the fruit, filling just under the rim to prevent the cubes from sticking together during setting.
- Chill and Set: Allow the molds to cool at room temperature until the surface is set enough to avoid spilling during transport, then refrigerate for at least 2 hours to chill thoroughly and fully set the jelly.
- Unmold and Serve: To unmold, invert the mold slightly above a serving plate and gently push the bottoms of the cubes to release them. For non-silicone molds, use a toothpick to gently loosen edges. Serve flipped upside down for the best presentation. Enjoy this refreshing, hydrating dessert!
Notes
- Do not unmold or cut agar jelly until just before serving as water will seep out over time due to its unstable gel nature.
- If you want to prepare ahead or distribute servings, consider using clear heat-proof plastic or glass cups instead of molds.
- Adjust sugar level based on the sweetness of your coconut water and fruits.
- Silicone molds are preferred for easier unmolding.
- Use fresh, ripe, and sweet fruits for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
Keywords: coconut water jelly, agar jelly, healthy dessert, fruit jelly cubes, coconut water dessert, vegetarian jelly dessert
