The Ultimate Vegan Coconut Jelly (4 Ingredients, No Agar Agar)
Discover how to create the most delightful Coconut Jelly vegan dessert with just four simple ingredients. This recipe is incredibly easy, refreshing, and creates a perfectly jiggly, satisfying treat. It's the perfect solution for anyone looking for a delicious jelly recipe with no agar agar, using cornstarch to achieve a wonderfully smooth and creamy texture.
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Servings: 6 servings
Calories: 111kcal
Ingredients
- 2 cups unsweetened coconut milk from a carton, not canned
- 1/2 cup cornstarch
- 1/4 cup granulated sugar
- 1/2 cup shredded coconut for coating
- 1/4 tsp vegetable oil for greasing the container
- 2 tbsp freeze-dried strawberry powder optional, for strawberry flavor
Instructions
- Prepare your container by lightly brushing a rectangular food storage container or shallow dish with a thin layer of vegetable oil, then set it aside.
- Combine the coconut milk, cornstarch, and sugar in a large mixing bowl. Whisk thoroughly until no lumps remain. If using, stir in the optional freeze-dried strawberry powder for a fruity flavor.
- Strain the mixture by pouring it through a fine-mesh sieve set over a nonstick pan. Use a spatula to press any remaining clumps through the strainer to ensure a smooth consistency.
- Heat the mixture over medium-high heat, stirring constantly with a spatula. Once it begins to boil, reduce the heat to medium-low and continue to stir for about 5 minutes, or until it thickens to a consistency slightly thicker than Greek yogurt.
- Pour the thickened mixture into your prepared greased container. Let it cool to room temperature, then cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight, until completely firm.
- Unmold the set jelly by carefully turning the container upside down onto a cutting board. Slice the jelly into small, bite-sized cubes.
- Coat the jelly cubes by placing the shredded coconut in a shallow bowl. Gently roll each cube in the coconut until all sides are evenly covered. Serve your delicious coconut jelly chilled.
Equipment
- Measuring cups
- Fine-mesh strainer
- Nonstick pan
- Spatula
- Food storage container
- Plastic wrap
Notes
Ensure your coconut milk mixture is properly thickened on the stove; it should cling to a spatula for a few seconds before dropping. If it's too thin, the jelly will not set correctly. Allow the jelly to cool completely for at least 4 hours in the refrigerator for the best firm texture.
Nutrition
Calories: 111kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3.5g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Calcium: 5mg | Iron: 0.5mg