If you have some leftover Coconut Milk, it’s perfect for this dessert. You would need 200ml Coconut Milk, but you can add other Milk and make 200ml in total. Today I had 100ml Coconut Milk, so I added 100ml ordinary Milk. This dessert is super easy to make if you have microwave. Jelly can be enjoyed with fresh Fruit OR pureed Fruit as a sauce. Today I enjoyed it with Muscovado Syrup, which is also very easy to make.


1 to 2 Servings


1 teaspoon Gelatine Powder
1 tablespoon Water
200ml Coconut Milk + Milk *You can increase the amount up to 250ml (1 cup) for softer jelly
2 teaspoons Sugar *add more if you like it sweeter
1 to 2 drops Vanilla Extract *optional

Muscovado Syrup
1 tablespoon Muscovado *OR Dark Brown Sugar, Palm Sugar, etc.
1/2 tablespoon Water

  1. Sprinkle Gelatine Powder into 1 tablespoon Water in a small bowl and soak while you are preparing Coconut Milk.
  2. Place Coconut Milk in a heat-proof measuring jug. If Coconut Milk is partially solidified, heat in the microwave and warm it up. It will become smooth.
  3. Add Milk and make 200ml (OR 250ml for softer jelly) in total. Add Sugar and Vanilla, and mix well.
  4. Melt Gelatine mixture in the microwave. It took 15 seconds using my 1000W microwave. You can do this process over hot water.
  5. Add the melted Gelatine mixture to the Coconut Milk mixture, and mix well until blended well. Pour the mixture into 1 OR 2 serving glasses and leave in the fridge for a few hours OR until set.
  6. Enjoy Coconut Milk Jelly with fresh Fruit OR pureed Fruit, etc. Today I enjoyed it with Muscovado Syrup. The photo below is the same Coconut Milk Jelly served with pureed Mango.
  7. How to make Muscovado Syrup: Place Muscovado and Water in a small bowl. Heat in the microwave and bring to the boil. Stir, heat again, and stir well. Cool completely. The syrup will thicken when cooled. If you make more than 1 serving, see ‘Muscovado Syrup’ page.