This agar agar jelly recipe with fruits is fun to make and the perfect dessert for summer. It’s refreshing and is made with a colorful fruit mix of dragon fruit, watermelon, mango, or your favorite fruit, and also a creamy coconut milk layer.
In my collection of Thai desserts, you can find many more agar agar dessert recipes, such as pandan coconut jelly and coconut water jelly cubes!
What is agar jelly
Agar jelly is an Asian dessert made from agar-agar powder, a vegan alternative to gelatin. It sets up firmer than gelatin, making it perfect for desserts that need to hold their shape. Agar jelly is usually mixed with fruits and coconut milk for added flavor.
Agar agar jelly with fruits
This agar agar jelly recipe is one of the tastiest fruit cakes you’ll ever try. It also presents beautifully and is perfect for family gatherings, with kids especially loving it!
To make this fruit dessert recipe, you’ll need agar-agar powder, a plant-based gelatin, which can be found in Asian supermarkets. It’s commonly used in many Thai desserts that you find at food markets in Thailand.
You can make this agar agar fruit jelly with just about any fruit you like. Dragon fruit, kiwi, mango, strawberries, you name it! Just peel your fruit and cut it into small, even pieces.
After you’ve prepared the fruit, we’ll start transforming it into a colorful jelly fruit cake. The jelly is topped with a delicious coconut milk layer, which is subtly sweet and perfectly complements the healthy fruit chunks.
Be sure to get the kids involved because they will really love making (and eating) this fruit jelly recipe!
Agar agar vs gelatin
As mentioned earlier, this jelly fruit cake is made with agar agar powder. Let’s quickly go over the difference between agar agar and gelatin so you’re fully informed about this agar agar recipe.
Agar agar powder
Agar agar powder is made from red sea algae and is a popular choice for vegans since it’s completely plant-based. This gelling agent sets more firmly than its counterpart and can withstand higher temperatures without melting. It’s ideal for preparing dishes that need to hold their shape well, such as jelly desserts and molds.
Gelatin
Gelatin comes from animal collagen and is widely used in cooking to create a soft and jiggly texture. It’s a key ingredient in many desserts like jellies, mousses, and marshmallows.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
Fruit layer
- Agar agar powder – It’s important to buy 100% pure agar-agar powder for the perfect wobbly texture.
- White sugar – Sweetens the dessert. You can add more or less sugar if desired.
- Cold water – For dissolving the agar powder.
- Fruit – Low-water content fruits will work best. Juicy fruits can add too much moisture, making the jelly less firm. If you maintain the correct proportion of agar to liquid, even fruits with higher water content can be used.
Best fruits for a jelly fruit cake:
- Lychee (canned ones are often used in Asian jelly desserts)
- Strawberries
- Passion fruit
- Raspberries
- Dragon fruit
- Blueberries
- Grapes
- Mango
- Kiwi
Fruits with high-water-content:
- Honeydew melon
- Watermelon
- Pineapple
- Grapefruit
- Star fruit
- Papaya
Coconut layer
- Coconut milk – Use full-fat coconut milk for a creamy coconut layer.
- Pandan leaves – These fragrant leaves infuse the mix with pandan aroma. Totally optional. Alternatively, you can use a drip of pandan essence.
- Agar agar powder
- Sugar
- Cold water
- Salt
How to make fruit jelly
Once the agar liquid hits the mold, it will set quite fast. We’ll start with the fruit layer, and afterward we’ll make the coconut layer.
Fruit layer
Step 1: Combine agar agar powder with water (fruit layer ingredients), stirring continuously. Allow this mixture to rest for 15 minutes.
Step 2: As your agar mixture rests, take this time to evenly slice your fruits into small pieces.
Step 3: 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.
Tip: To check if the agar is completely dissolved, dip a spoon into the mixture. If you notice any traces of agar on the back of the spoon, keep stirring. Once the mixture comes to a small boil, the agar should be close to being dissolved.
Step 4: 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
Step 5: 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.
Step 6: 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.
Step 7: 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.
How to unmold agar agar jelly
Gently pull away the edges of the jelly from the mold, creating a small air gap. If needed, place toothpicks or skewers along line the edges of the mold, creating more air.
Kitchenware
- Sharp knife for slicing your mixed fruit
- Bowl (for dissolving agar agar powder)
- Small pot or saucepan
- Whisk
- Mold (the mold I used for this recipe measures 7.3 inches (18.5 cm) in diameter and 2.5 inches (6.5 cm) in height)
- Toothpicks (for creating air gaps to unmold the jelly)
Fruit jelly recipe tips
- Fully dissolve the agar agar: Ensure the agar agar is fully dissolved into the mix to avoid a grainy texture. Dip a spoon into the mixture, if the spoon still contains agar particles, you need to cook for longer.
- Choose the right fruits: Find the best fruits to use at the ingredients section.
- Use a silicone mold: The flexible nature of silicone allows for easy release of the set dessert.
- Add more flavor: Sweet tooth? Sweeten this agar agar recipe with extra sugar. For variations, try adding some pandan or vanilla extract.
How to serve mixed fruit jelly
To ensure your agar jelly dessert looks and tastes perfect, unmold it right before serving. If you do it too early, the jelly might release some water.
Serve this fruit and coconut agar jelly either as a whole or cut it into pieces like a pie. To make it even more delicious, top it with fresh fruits, whipped cream, toasted shredded coconut, almonds, or dried fruits. Another great thing about this agar dessert is that it won’t melt into a puddle on a hot day, so it’s perfect for picnics or outdoor gatherings.
How to store
Before you store your agar jelly dessert, make sure it cools down completely. Once it’s cool, either place it in an airtight container or cover it with cling film and store it in the refrigerator. This way, your dessert will stay fresh for about 3 to 5 days, though it’s so tasty, it likely won’t last that long!
Frequently asked questions
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What is agar agar powder?
Agar agar powder is a vegetarian gelatin substitute derived from seaweed. It’s used to thicken and set desserts like jellies and custards. Agar is flavorless and sets more firmly than gelatin, making it ideal for cooking and baking applications.
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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.
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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.
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Can jelly fruit cake be made in advance?
Yes, this jelly fruit cake is great to make ahead of time. It’s best to let it set for several hours and then refrigerate it until you’re ready to serve.
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What is agar made of?
Agar is made from the cell walls of several species of red algae or seaweed. This natural substance is mostly composed of agarose, a type of carbohydrate that forms the supportive structure in the cell walls of certain algae species.
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
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.
Simple directions to follow, good tips, thank you 👍
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