🥥🍫 3-Ingredient Coconut Chocolate Jelly
This smooth and light dessert uses agar-agar for setting instead of gelatin. It is simple to make and perfect for a quick plant-based treat.
🧾 Ingredients
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1½ cups (360 ml) coconut milk
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1 cup (240 ml) water
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⅓ cup (30 g) unsweetened cocoa powder
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1 tablespoon agar-agar powder
Optional Flavor Additions:
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1–2 tablespoons honey, maple syrup, or any sweetener (optional)
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½ teaspoon vanilla extract
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A pinch of salt (to enhance chocolate flavor)
👩🍳 Instructions
1. Mix the Liquid Base
Pour the water and coconut milk into a medium saucepan.
Add the cocoa powder.
Whisk well while the mixture is still cold so the cocoa powder dissolves completely and no lumps remain.
2. Activate the Agar-Agar
Add the agar-agar powder to the saucepan and whisk again.
Place the pan over medium heat and bring the mixture to a gentle boil while stirring constantly.
Once boiling, reduce heat and simmer for 1–2 minutes, stirring continuously.
(This step is important because agar-agar must boil in order to set properly.)
3. Pour and Set
Carefully pour the hot mixture into:
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A glass dish
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Silicone molds
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Or small serving bowls
Let it cool slightly at room temperature for about 5 minutes, then place it in the refrigerator.
Chill for 1–2 hours or until fully set and firm.
4. Serve
Once set, gently remove from the mold or serve directly from the bowl.
For decoration, lightly dust with cocoa powder before serving if desired.
🌟 Texture Tip
Agar-agar sets firmer than gelatin.
For a softer texture:
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Reduce agar-agar by ¼ teaspoon
OR -
Increase coconut milk slightly for a creamier result.
🍽 Serving Ideas
✔ Serve chilled
✔ Top with fresh berries
✔ Add shaved dark chocolate
✔ Serve with coconut flakes
📦 Storage
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Store covered in the refrigerator for up to 3 days
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Best enjoyed cold
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Do not freeze (texture may change)