Go Back

Coconut Water Jelly Cubes

These Coconut Water Jelly Cubes are a refreshing and light dessert made with wholesome coconut water and your choice of fruits, perfect for warm days or gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 16 cubes
Course: Dessert, Snack
Cuisine: Tropical, Vegan
Calories: 40
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups UFC coconut water You can use fresh coconut water if preferred.
  • 1 Tbsp agar agar powder A vegetarian gelatin alternative.
  • 6 Tbsp sugar Add more or less depending on your sweetness preference.
  • Fruit of your choice Fresh fruits like mango, pineapple, strawberries, blackberries, blueberries, mandarin slices, or kiwi fruit Chop larger fruits into pieces no bigger than 3/4 inch.
  • 1.25 inches silicone cube mold For creating the jelly cubes.

Method
 

Preparation
  1. Prepare your fruit: For smaller fruits like blueberries, leave them whole. For larger fruits, chop them into pieces no bigger than 3/4 inch.
  2. Fill the molds: Arrange your chosen fruits in the silicone molds.
  3. Cook the jelly: In a small pot, combine 2 1/2 cups of coconut water with the agar agar powder. Bring to a full boil over medium heat while stirring constantly, about 5-7 minutes.
  4. Add sugar: Once boiling, add the sugar and stir until dissolved, about 2 minutes.
  5. Cool down the mixture: Remove from heat and add the remaining 1.5 cups of coconut water. Let it cool for about 5 minutes.
  6. Pour into molds: Carefully transfer the liquid into the molds over the arranged fruits.
  7. Chill: Allow to cool at room temperature, then place in the fridge to set for at least 2 hours.
  8. Unmold: After set, turn the molds upside down over a plate and gently push to release the jelly cubes.

Notes

Keep jelly cubes in an airtight container in the fridge for up to a week or freeze for longer storage. Serve with cream or coconut milk if desired.