This agar agar jelly recipe with fruits is fun to make, perfect for kids, and makes a perfect summer dessert. It’s refreshing and made with a colorful fruit mix of dragon fruit, watermelon, mango, or your favorite fruits, along with a creamy coconut milk layer.
Tip: I have many more agar agar dessert recipes! Some of the favorites are this pandan coconut jelly and these bouncy coconut jelly cubes.
What is agar jelly?
Agar agar jelly is a firm, vegan dessert made from agar-agar, a seaweed-based gelling agent. Unlike gelatin, it sets without refrigeration and stays firm at room temperature. It’s popular in Asian desserts, often used for fruit or layered jellies because it holds its shape even in warm climates.
Best fruits for making jelly
Tip: Firmer fruits with lower water content give the cleanest look and texture. High-water fruits can work, but may slightly soften the set unless well-drained.
| Recommended Fruits | Notes |
| Lychee (canned) | Common in Asian jellies, holds shape well |
| Strawberries | Slice or dice; not too juicy if used in moderation |
| Passion fruit | Use seeds and pulp for visual texture |
| Raspberries | Tart and pretty; use whole or halved |
| Dragon fruit | Mild taste, great for color contrast |
| Blueberries | No prep needed; holds shape well |
| Grapes | Seedless varieties work best |
| Mango | Firm, ripe mango holds shape and flavor |
| Kiwi | Tart and colorful; peel and slice thin |
Fruits with high water content, use with care: Watermelon, pineapple, grapefruit, papaya, and star fruit.
Ingredient notes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
For the fruit layer
- Agar agar powder – A plant-based gelling agent made from seaweed that sets firm at room temperature. Get it on Amazon.
- White sugar – You can adjust the amount to taste or use brown sugar for a subtle caramel note.
- Cold water – Used to dissolve agar powder evenly before heating to avoid lumps.
- Fruit – I used watermelon, mango, lychee, and passion fruit.
For the coconut layer
- Coconut milk – Use full-fat coconut milk for a creamy coconut layer.
- Pandan leaves (optional) – These fragrant leaves infuse the coconut layer with pandan aroma. Alternatively, you can use a drip of pandan essence.
- Agar agar powder
- Cold water
- Sugar
- Salt
How to make fruit agar agar jelly
Heads up: Agar sets quickly once it hits a cool mold, so have everything prepped and ready. We’ll start with the fruit layer, then finish with the coconut layer.
Make the fruit layer
Step 1: Prep the agar mixture. In a small bowl, stir agar agar powder into water. Let it sit and bloom for 15 minutes.
Step 2: Prep your fruit. Cut your fruits into small, even pieces.
Step 3: Cook the agar. Pour the bloomed agar mixture into a small pot over low heat. Stir constantly until fully dissolved, no visible specks should remain. Add sugar and stir until melted. Bring to a gentle boil, then remove from heat. Pour a thin layer into your mold.
Step 4: Assemble the fruit layer. Add some fruits to the thin layer. Then, pour half of the remaining hot agar mixture into your mold. Add fruit, pour the rest of the mixture, and top with the remaining fruit. Work fast, the jelly sets quickly! Let it firm up at room temperature while you prepare the next layer.
Make the coconut layer
Step 5: Prep the agar. Just like before, mix agar agar powder with water and let it rest for 15 minutes.
Step 6: Cook the coconut layer. After 15 minutes, in a small pot over low heat, add coconut milk and the rested agar-water mixture. Stir until the agar dissolves fully. Add sugar, a small pinch of salt, and pandan (if using). Stir until smooth and lightly simmering.
Step 7: Pour the coconut layer. Once the fruit layer feels firm to the touch, gently pour the warm coconut mixture on top. Let it sit at room temp for 20 minutes to firm up. Then chill in the fridge for a few hours before unmolding.
Unmold the mixed fruit jelly
Run a toothpick or small skewer gently around the edges to release air. You can also lightly pull the edges away with your fingers to loosen it. Flip onto a plate just before serving.
Authentic Thai dessert recipes
- Sweet sticky rice with Thai custard
- Bananas in coconut milk
- Thai mango sticky rice
- Thai grilled bananas
- Mung bean pudding
- Mango sago
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Agar Agar Jelly Recipe with Fruits
Equipment
- Small saucepan or pot For heating and dissolving the agar mixture.
- Mixing bowls For blooming agar and prepping fruit.
- Whisk or spoon To stir agar and sugar evenly.
- Cutting board and sharp knife
- Silicone or heatproof mold My mold measures 7.3 inches (18.5 cm) in diameter and 2.5 inches (6.5 cm) in height.
Ingredients
Fruit layer
- 1 1/2 tablespoon agar agar powder
- 3 cups cold water
- 1/3 cup white sugar
- about 4 cups mixed fruits, sliced into small pieces
Coconut layer
- 1 tablespoon agar agar powder
- 1 cup cold water
- 1 1/2 cup coconut milk, full-fat
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 pandan leaf, optional
Instructions
Fruit layer
- Combine agar agar powder with water (fruit layer ingredients), stirring continuously. Allow this mixture to rest for 15 minutes.1 1/2 tablespoon agar agar powder, 3 cups cold water
- As your agar mixture rests, take this time to evenly slice your fruits into small pieces.about 4 cups mixed fruits
- In a small pot over low heat, add the rested agar-water mixture. Keep stirring until the agar fully dissolves. Then, add sugar, whisking or stirring until completely melted. Then, pour a thin layer into your mold.1/3 cup white sugar
- Place some fruit slices in the mold, distributed evenly. Pour in half of the agar mixture. Layer in more fruit, followed by the remaining agar mixture. Top off with the last fruit. Leave to set at room temperature. Make sure you do this at a quick pace.
Coconut layer
- Mix the agar agar powder with water (coconut layer ingredients) while stirring continuously. Let it rest for 15 minutes. During this time, the fruit layer will set.1 tablespoon agar agar powder, 1 cup cold water
- After 15 minutes, add coconut milk to a saucepan over low heat. Stir in the rested agar-water mixture, and ensure the agar dissolves fully. Add sugar, pandan, and salt, whisking or stirring until sugar is completely dissolved.1 1/2 cup coconut milk, 1/4 cup white sugar, 1/2 teaspoon salt, 1 pandan leaf
- Check if the fruit layer has set and become firm by gently touching it, then gently pour the hot coconut layer on top. Let the dessert set at room temperature for 20 minutes or until firm, and then place it in the refrigerator for several hours. Serve chilled and unmold right before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
- Avoid unmolding your agar jelly dessert too far in advance before serving. Unmolding it might release some water, for the best results, unmold just before serving.
- Before storing, let your agar jelly dessert come to room temperature. Then, transfer it to an airtight container or cover with cling film and store in the refrigerator. The dessert will stay fresh for up to 3–5 days, but it probably won't last that long! Avoid freezing.
Storage tips
- Refrigerate: Store it in an airtight container in the fridge for up to 4–5 days.
- Keep covered: Agar jelly can dry out if exposed to air, so keep it tightly covered or wrapped.
- No freezing
Frequently asked questions
-
Is there a substitute for agar agar?
Agar is used for its firm set, which you won’t achieve with gelatin. Agar agar is the only setting agent that will work following the quantities in this recipe.
-
Can I use small molds?
Yes! Small molds are great for individual servings. Note that smaller molds might set quicker. You can experiment with different shapes and sizes.
Simple directions to follow, good tips, thank you 👍
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