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
Coconut Base
- 1 can (13.5 oz) coconut milk
- 1 tablespoon agar agar powder (for a softer set; use up to 1.5 tbsp for a firmer texture)
- ½ cup water (to dissolve agar agar powder)
- ¼ cup sugar
- ½ teaspoon salt
Dragon Fruit Layer (or fruit of choice)
- 1.5 cups dragon fruit purée (blend about 1 large dragon fruit, ~1 lb with skin, peeled before use, with 1.5 cups water until smooth)
- ½ cup water (to dissolve agar agar powder)
- 1 tablespoon agar agar powder (for a softer set; use up to 1.5 tbsp for a firmer texture)
- ⅓ cup sugar (adjust to taste depending on fruit’s tartness)
Clear Top Layer
- 1.5 cups liquid of choice (water, coconut water, rose, jasmine, hibiscus, or orange blossom water)
- ½ cup water (to dissolve agar agar powder)
- 1 tablespoon agar agar powder (for a softer set; use up to 1.5 tbsp for a firmer texture)
- ⅓ cup sugar
Instructions
1. Make the Coconut Base
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In a saucepan, whisk together ½ cup water and agar agar powder. Let sit for 5 minutes to bloom.
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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).
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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
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Blend dragon fruit with 1.5 cups water until smooth (should equal about 1.5 cups purée).
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In a saucepan, whisk together ½ cup water and agar agar powder. Let sit for 5 minutes to bloom.
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Add the purée and sugar. Bring to a gentle boil, stirring until the agar agar completely dissolves.
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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
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In a saucepan, whisk together ½ cup water and agar agar powder. Let sit for 5 minutes to bloom.
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Add 1.5 cups of your chosen liquid (coconut water, rose water, jasmine tea, hibiscus, or orange blossom water) and sugar.
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Bring to a gentle boil, stirring until the agar agar fully dissolves.
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Pour gently over the fruit layer. Allow to cool to room temperature, then refrigerate until fully set.
4. To Serve
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Slice into squares or diamonds and serve chilled.
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Store leftovers in the fridge, covered, for up to 3 days.
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