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Coconut Water Jelly Cubes

These Coconut Water Jelly Cubes are delightful, refreshing bites made from coconut water and colorful fruits, perfect for hot days or summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 12 cubes
Course: Dessert, Snack
Cuisine: Tropical, Vegan
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Jelly
  • 4 cups UFC coconut water Opt for natural coconut water with no added sugars for the best flavor.
  • 1 Tbsp agar agar powder A plant-based gelatin alternative, recommended to use high-quality brands.
  • 6 Tbsp sugar Adjust based on your sweetness preference; alternatives like honey or maple syrup can be used.
For Fruit Additions
  • Mango
  • Pineapple
  • Strawberries
  • Blackberries
  • Blueberries Leave whole for smaller fruits.
  • Mandarin slices
  • Kiwi fruit

Method
 

Preparation
  1. If using fruits like strawberries or kiwi, wash and chop them into small pieces. Leave blueberries and mandarin slices whole.
  2. Place the fruit into jelly molds without overcrowding.
Heating and Dissolving
  1. In a small pot, combine 2 1/2 cups of coconut water and sprinkle 1 Tbsp agar agar powder. Stir to distribute the agar.
  2. Bring to a full boil while stirring continuously for about 5-7 minutes until the agar is fully dissolved.
Sweetening
  1. Stir in 6 Tbsp sugar until completely dissolved. Adjust sweetness if necessary.
Cooling
  1. Remove from heat and add the remaining 1 1/2 cups of coconut water to cool the mixture.
Molding
  1. Pour the cooled mixture into each mold until just under the rim. Let cool at room temperature for 15-20 minutes.
Chilling
  1. Cover molds and refrigerate for at least 2 hours or until completely firm.
Unmolding
  1. Turn the mold upside down over a plate and gently push on the bottoms to release the jelly cubes.

Notes

Store extra jelly cubes in an airtight container in the refrigerator for up to 5 days. These can also be prepared a day in advance for convenience.