Coconut jello recipe

Coconut jello with strawberries

One dessert I often like to make is coconut jello. I’ve always been a big fan of jello – with its interesting properties and endless creative possibilities. Coconut jello is also an easy dessert to make. So, here’s my recipe.

Note: Tweak the ratio of water to coconut milk to your preferences. If you like it more rich, use a 1:1 water to coconut milk ratio. A 2:1 ratio works well too (4 cups water, 2 cups coconut milk.) My husband prefers 100% coconut milk. 🙂  Also, add more sugar if you like things sweeter.

Ingredients:

  • 3 cups water
  • 3 cups coconut milk – Use a good quality coconut milk. I use the Aroy-D coconut milk that comes in cartons. It’s creamy and I don’t have to worry about BPA in cans: https://amzn.to/32LnIWt I have found it at Asian grocery stores, but any coconut milk will work.
  • 1.25 cups sugar
  • 6 Tablespoons gelatin (Basically one tablespoon per cup of liquid.) I use Vital Proteins Beef Gelatin: https://amzn.to/2ZgV78g. If you’re using Knox, use 6 packets. https://amzn.to/2JSIs7k
  • (Optional) A pinch of salt
  • (Optional) A dash of vanilla extract
  • (Optional) Strawberries

Instructions:

  1. Pour 1.5 cups of cold water in a pot.
  2. Slowly sprinkle the gelatin on top of the cold water one tablespoon at a time. Let it sit for a few minutes to let it “bloom.” It will become apple sauce-like.
  3. Turn on the heat and stir.
  4. Add sugar and stir until dissolved.
  5. Add coconut milk and stir. You don’t need to boil it – just make sure it is combined well.
  6. (Optional) Add in the salt and/or vanilla extract and mix.
  7. Stir in the remaining cold water (1.5 cups.) This helps cool it down
  8. Pour into your container/mold/pan. If you’d like to make sure it is really smooth and to remove some bubbles, pour through a mesh strainer.
  9. (Optional) Add thin-sliced strawberries. They will float. Or to make it easier, skip this step and serve the strawberries alongside the coconut gelatin.
  10. If you would like your jello to have two layers (as you can kind of see in the photo), let it sit on the counter for at least 30 minutes and it will separate.
  11. When the separation gets close to half-half, put it in the fridge. Chill for a few hours or until set. Cut into whatever shapes you like.

To make a matcha coconut jello, use 1 tsp of matcha powder for every cup of liquid. In this recipe, you would use 6 tsp.