Agar Agar Fruit Jelly Recipe

Agar agar fruit jelly is a colorful, refreshing dessert that’s perfect for any occasion. Made with agar agar powder, fresh fruits, and coconut milk, this dessert has a light, jiggly texture that’s as fun to make as it is to eat. 

For more recipes using agar agar powder, try making coconut jelly or pandan agar agar. If you're looking for more refreshing Thai desserts, check out Bua Loy, Tub Tim Krob, Pandan Ice Cream, and Thai Mango Sticky Rice.

Jump to:

• Why You'll Love Agar Agar Fruit Jelly
• Ingredients for Agar Agar Jelly Recipe
• How to Make Fruit Agar Jelly
• Kitchen Tips for the Best Jelly Fruit Cake
• Troubleshooting Tips!
• Helpful Tools for making this recipe
• Storing Leftovers
• More Recipes from Simply Suwanee
• Frequently Asked Questions
• Agar Agar Fruit Jelly Recipe
• Related

Growing up in Surin, Thailand, I was surrounded by vibrant desserts like this one, and I’m thrilled to share it with you! For the past few years, my brother-in-law, who grows pink, yellow, and red varieties of organic dragon fruit near my village, has inspired me to experiment with this incredible fruit.

This fruit jelly stands out with its bright colors and festive charm—perfect for the holidays!

Why You'll Love Agar Agar Fruit Jelly

1. Fun: This jiggly dessert is perfect for both kids and adults to enjoy.
2. Colorful: Vibrant fruits like dragon fruit, kiwi, and raspberries make it visually stunning.
3. Great for Parties: Its refreshing nature makes it a perfect dessert as a summer treat, but it’s festive enough for winter gatherings.
4. Great for Cooling Spicy Food: The refreshing sweetness is the ideal way to balance out spicy meals.

Ingredients for Agar Agar Jelly Recipe

• Fruit of Choice: I used a variety of fruits to create a colorful jelly, including: Dragon Fruit, Pineapple, Raspberries, Strawberries, Grapes, Kiwi
• Agar Agar Powder: This is the gelling agent and a key ingredient for setting the jelly and giving it that unique texture. Find these at the Asian supermarkets
• Coconut Milk: Adds richness and a tropical flavor to the jelly.
• Sugar: Sweetens the jelly and balances the natural tartness of the fruit.
• Salt: A pinch helps enhance the fruit flavors.
• Water: To dissolve the agar agar powder and mix the ingredients together. For a unique flavor, you can use coconut water instead of regular water.

Optional Ingredients to mix and match

• Coconut Flakes: Adds texture and extra flavor.
• Fruit Juice: Instead of water, try using apple juice, orange juice, or pineapple juice for different colors and flavors.
• Infused water. Try rose, jasmine, hibiscus or orange blossom water for a more fragrant cake. Find these in the Asian or Middle Eastern Markets.

Helpful Notes Before You Start

1. We’ll work in four layers for this fruit jelly. You can make as many layers as you’d like, but I recommend at least two: one with the fruit layer and one with either a coconut or clear layer. The four layers are: coconut milk base, dragon fruit puree, chopped fruit, and a clear base to seal everything together.
2. You’ll need two saucepans on low heat—one for the coconut base and one for the dragon fruit base. A third saucepan will be needed for the clear base, but you can always reuse one of the pans from the previous steps.
3. Keep the heat on very low throughout the process to prevent the jelly from setting too soon. If the pans get too hot, remove them from the heat for a couple of minutes. Stay close to the stove during this process!
4. The total amount of liquid for each layer is about 2 cups (for the coconut milk, puree, and clear layers).
5. If possible, make the first two bases at once—coconut milk and dragon fruit puree. Start the last layer (the clear one). Once ready put the fruit layer in the pan. Don’t wait too long, or the jelly will set, and the layers won’t stick properly.

How to Make Fruit Agar Jelly

1. Make the Coconut Base

1. In a saucepan, whisk together ½ cup water and agar agar powder. Let sit for 5 minutes to bloom.
2. Add coconut milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring constantly until the agar agar fully dissolves (about 3–5 minutes).
3. Pour the mixture into a mold or dish as the first layer. Let it cool slightly while you prepare the next layer — it will start to set quickly.

2. Make the Dragon Fruit Layer

1. Blend dragon fruit with 1.5 cups water until smooth (should equal about 1.5 cups purée).
2. In a saucepan, whisk together ½ cup water and agar agar powder. Let sit for 5 minutes to bloom.
3. Add the purée and sugar. Bring to a gentle boil, stirring until the agar agar completely dissolves.
4. Gently pour over the coconut layer. Use the back of a spoon to soften the fall so it doesn’t break the layer underneath. Let cool until just set.

3. Make the Clear Top Layer

1. In a saucepan, whisk together ½ cup water and agar agar powder. Let sit for 5 minutes to bloom.
2. Add 1.5 cups of your chosen liquid (coconut water, rose water, jasmine tea, hibiscus, or orange blossom water) and sugar.
3. Bring to a gentle boil, stirring until the agar agar fully dissolves.
4. Pour gently over the fruit layer. Allow to cool to room temperature, then refrigerate until fully set.

Whether you’re making your fruit cake in a pan or individual serving glasses (as shown), the process is the same. Just divide the fruit and liquid evenly when using serving glasses.

4. To Serve

• Store leftovers in the fridge, covered, for up to 3 days. Slice into squares or diamonds and serve chilled.

Kitchen Tips for the Best Jelly Fruit Cake

• Use ripe fruit—sour or under-ripe fruit can throw off the flavor balance.
• Choose fruits you love—feel free to mix and match, depending on what’s in season or what fits your festive occasion.
• Choose seasonal fruit for the freshest, most vibrant flavors!
• Want a fun twist? Make jello shots by adding your favorite alcohol to the mix!
• For a stunning presentation, pick fruits that complement each other in both flavor and color.
• Make sure the first layer is firm enough before adding the next layer.

Troubleshooting Tips!

The texture feels grainy

This usually happens if the agar agar wasn’t dissolved completely, or if sugar was added too early before boiling. Always let agar agar dissolve first, then add sugar.

My jelly came out too hard

Agar agar sets much firmer than gelatin. If you prefer a softer jelly, reduce the agar agar powder to 1 tablespoon per layer instead of 1.5.

My layers separated

Make sure the layer underneath is just set (not fully hard) before pouring the next one. Pour gently over the back of a spoon so it doesn’t break through.

My agar agar didn’t dissolve

Agar agar needs to fully boil to activate. Stir constantly until no grains remain. If you stop too soon, the jelly won’t set properly.

Helpful Tools for making this recipe

• Small saucepan
• Party glasses for a fun presentation of your jelly.
• Cake pans, square or round ones
• Glass pans

Storing Leftovers

Agar agar jelly is best enjoyed within 2 days for the best texture. Store in an airtight container in the fridge.

More Recipes from Simply Suwanee

• How to crack open a coconut
• How to make coconut milk
• Pandan leaves
• How to make pandan juice

Frequently Asked Questions

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