This homemade coconut jelly is super creamy while still being light. You'll love the rich coconut flavor and the softly-set texture, and they couldn't be easier to make.
NOTE: If using raw honey, after stirring in salt & vanilla (step #3), set a timer for 10 minutes. This allows the mixture to cool enough to preserve the raw honey’s enzymes when we add it in. After 10 minutes, whisk in the raw honey until fully dissolved.
Prefer thinner squares? Or fun shapes? You can do it all with this recipe:
- 9" x 13" pan for thinner squares
- food-grade silicone molds for fun shapes
- ice cube trays for little bites (food-grade silicone works best)
Prefer firmer jelly? I like my coconut jelly on the side of just-set, like a panna cotta. If you prefer the texture of a firmer jelly, or need your jelly to be resilient to travel or slicing, start with small adjustments. Try adding just a little more gelatin, 1-1.5 tsp should work just fine.
This jelly is endlessly adaptable and takes on flavors well. Here are a few of my favorites:
- Vanilla Bean Coconut Jelly with Fresh Raspberries: Once you pour the hot jelly mixture into the pan, add in 1 1/2 to 2 cups of fresh raspberries, and proceed as usual. The sweet/tart addition of raspberries can't be beat!
- Golden Milk Jelly: Add in turmeric, ginger, cinnamon and black pepper during step #1. It's all of the benefits of Golden Recovery Milk, in a snackable form.
- Orange Creamsicle Jelly: Replace 1 cup of the filtered water with freshly pressed (pulp-free) orange juice and up the vanilla to 2 tsp.
- Hawai'ian Haupia Jelly: Toast coconut in the oven. Once toasted, toss with 1 tsp coconut sugar and a pinch of salt. When serving, top the already cut and plated squares with toasted coconut mixture. Although my great-grandma always served her jelly plain, in Hawai'i, coconut jelly is commonly served with toasted coconut.