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.
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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
- Fun: This jiggly dessert is perfect for both kids and adults to enjoy.
- Colorful: Vibrant fruits like dragon fruit, kiwi, and raspberries make it visually stunning.
- Great for Parties: Its refreshing nature makes it a perfect dessert as a summer treat, but it’s festive enough for winter gatherings.
- 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
- 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.
- 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.
- 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!
- The total amount of liquid for each layer is about 2 cups (for the coconut milk, puree, and clear layers).
- 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. Prepare the Fruit: Peel and slice your fresh fruits into small pieces.
2. Puree the Dragon Fruit: Slice the dragon fruit into chunky pieces, add 1 ½ cups of water, and blend until smooth in a small food processor. If you’re not using dragon fruit, skip this step and move to the coconut milk base.
3. Make the First Base (Coconut Milk Base): In a small saucepan on medium-low heat, add 1 ¼ tablespoons agar-agar powder to ½ cup warm water. Stir constantly until the powder dissolves. Add coconut milk, sugar, and a pinch of salt to the pan. Once the sugar dissolves, lower the heat to very low and keep stirring until the agar agar powder dissolves completely. Keep a close eye on it to prevent clumping.
4. Pour the Coconut Base: Pour the coconut milk mixture into your mold, cake pan, or glass container. Let it set slightly (test by gently pressing with your finger). If it doesn't break, pour the dragon fruit layer over it. Let that set as well. While waiting for this layer to set, start on your last (top layer).
5. Make the Second Layer (Dragon Fruit Puree Base): Best to be doing this layer simultaneously with the coconut layer. Repeat the same steps as the coconut base but in a separate saucepan. Mix 1 ¼ tablespoons agar-agar powder with ½ cup warm water and stir constantly until dissolved. Keep the layer on very low heat.
6. Pore the dragon fruit layer. Check on the firmness of your coconut layer. If it's firm, it's set and ready for the dragon fruit puree. Carefully pour the dragon fruit puree on top. Be careful not to break the bottom layer with the hot liquid. Use a corner spot to help hide the broken jelly.
7. Make the Top Layer (Clear Base): In a third saucepan (or after washing the previous pan), add 1 ¼ tablespoons agar-agar powder and ½ cup water. Stir until dissolved. Add the rest of the water and the sugar. Heat on low until the sugar dissolves. This step is where you can substitute juice, flavored, or perfumed water instead of plain water.
8. Layer the Fruit. (This is your third layer.) By now, the dragon fruit layer should be almost set. Add the chopped fruit pieces on top of this layer. Then, pour the clear base over the fruit to seal the layers together. For extra texture and flavor, sprinkle on some shredded coconut—optional, but so delicious!
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.
9. Chill & Serve: Let the jelly cool to room temperature, then refrigerate for at least 2 hours to set completely. Once set, cut the jelly into squares, rounds or any fun shapes. Leave it whole like a pie shape like mine for a party presentation. Enjoy!
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.
Storing Leftovers
Agar agar jelly is best enjoyed within 2 days for the best texture. Store in an airtight container in the fridge.
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
More Recipes from Simply Suwanee
Frequently Asked Questions
Yes, but agar agar sets firmer and has a different texture compared to traditional gelatin.
Fresh fruit is best for texture, but if using frozen fruit, thaw it completely and drain any excess liquid before adding it to the jelly.
Check your grocery stores, health food stores or even some Asian stores.
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Agar Agar Fruit Jelly Recipe
- Total Time: 45 minutes
- Yield: 10 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 1.5-2 cups fruit of choice, sliced small
For the coconut base
- 13.5 ounces coconut milk (1 can)
- 1.5 tablespoons agar agar powder. Find it at Asian supermarkets.
- ½ cup water
- ¼ cup sugar
- ½ teaspoon salt
For the dragon fruit layer (Choose any fruit of choice or skip this layer)
- 2 cups water, divided. 1.5 cups for the puree and ½ cup for the agar agar powder
- 1.5 tablespoons agar agar powder
- ⅓ cup sugar – adjust to taste based on the tartness of your fruit.
For the top clear layer. Use water, coconut water, rose, jasmine, hibiscus, or orange blossom water.
- 2 cups water, divided. 1.5 cups for the puree and ½ cup for the agar agar powder
- 1.5 tablespoons agar agar powder
- ⅓ cup sugar
Instructions
- Prepare the Fruit: Peel and slice your fresh fruits into small pieces.
- Puree the Dragon Fruit: Slice the dragon fruit into chunky pieces, add 1 ½ cups of water, and blend until smooth in a small food processor. If you’re not using dragon fruit, skip this step and move to the coconut milk base.
- Make the First Base (Coconut Milk Base): In a small saucepan on medium-low heat, add 1 ¼ tablespoons agar-agar powder to ½ cup warm water. Stir constantly until the powder dissolves. Add coconut milk, sugar, and a pinch of salt to the pan. Once the sugar dissolves, lower the heat to very low and keep stirring until the agar agar powder dissolves completely. Keep a close eye on it to prevent clumping.
- Pour the Coconut Base: Pour the coconut milk mixture into your mold, cake pan, or glass container. Let it set slightly (test by gently pressing with your finger). If it doesn't break, pour the dragon fruit layer over it. Let that set as well. While waiting for this layer to set, start on your last (top layer).
- Make the Second Layer (Dragon Fruit Puree Base): Best to be doing this layer simultaneously with the coconut layer. Repeat the same steps as the coconut base but in a separate saucepan. Mix 1 ¼ tablespoons agar-agar powder with ½ cup warm water and stir constantly until dissolved. Keep the layer on very low heat.
- Pore the dragon fruit layer. Check on the firmness of your coconut layer. If it's firm, it's set and ready for the dragon fruit puree. Carefully pour the dragon fruit puree on top. Be careful not to break the bottom layer with the hot liquid. Use a corner spot to help hide the broken jelly.
- Make the Top Layer (Clear Base): In a third saucepan (or after washing the previous pan), add 1 ¼ tablespoons agar-agar powder and ½ cup water. Stir until dissolved. Add the rest of the water and the sugar. Heat on low until the sugar dissolves. This step is where you can substitute juice, flavored, or perfumed water instead of plain water.
- Layer the Fruit. (This is your third layer.) By now, the dragon fruit layer should be almost set. Add the chopped fruit pieces on top of this layer. Then, pour the clear base over the fruit to seal the layers together. For extra texture and flavor, sprinkle on some shredded coconut—optional, but so delicious!
- Chill & Serve: Let the jelly cool to room temperature, then refrigerate for at least 2 hours to set completely. Once set, cut the jelly into squares, rounds or any fun shapes. Leave it whole like a p
Notes
- Use ripe fruit—sour or under-ripe fruit can throw off the flavor balance.
- Make sure the first layer is firm enough before adding the next layer.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 35
- Category: dessert
- Method: stovetop
- Cuisine: thai
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Mark says
Looks so absolutely beautiful I’m hesitant to even eat it!