Name: Easy Coconut Jelly Cubes (Only 3 Ingredients!)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tsp agar agar powder; 2 cups coconut water; 1/2 cup white sugar (adjust to desired sweetness)

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This easy coconut jelly cubes recipe is a light and fun Asian dessert you’ll want to make on repeat. With step-by-step image instructions, these bouncy little bites are a guaranteed hit, and your kids will love them!

Close-up of coconut jelly cubes in a traditional Thai porcelain bowl, with fresh coconut water and coconut pieces nearby.

Tip: Also check out my pandan coconut jelly, grass jelly, and fruit jelly recipes; they’re just as delicious and fun to make!

About this Asian jelly dessert

You’ll need just 3 simple ingredients to create perfectly firm, refreshing jelly cubes. Once you’ve tried making them, you’ll see how easy they are, and they’re always a crowd-pleaser!

Traditional Thai coconut jelly cubes served in a blue and white porcelain dish, with a fresh coconut and coconut water in the background.

This recipe is vegan, gluten-free, and dairy-free!

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Ingredient notes

Everything you need is easy to find at Asian grocery stores or Asian markets. For the exact measurements, check the recipe card below!

Ingredients for coconut jelly: coconut water, coconut milk, and agar-agar powder displayed on a banana leaf with flowers.

Agar agar powder – This recipe uses agar-agar powder instead of gelatin, making it completely vegan and vegetarian-friendly. Agar-agar creates a firm, bouncy texture that holds its shape well—making it perfect for cutting the set jelly into bite-sized coconut cubes. It sets at room temperature and stays stable even in warm weather, making this Thai dessert/snack a great choice for parties or outdoor gatherings.
Fresh coconut water – Coconut water brings natural sweetness and a gentle tropical flavor to the jelly. Since we’re skipping full-fat coconut milk, the jelly stays light, refreshing, and hydrating—perfect for warm summer days! Learn how to open a young coconut here. If you can’t find fresh young coconuts, use store-bought coconut water.
White sugar – For sweetness, I used white sugar, but you can easily adjust the amount to suit your taste. Add more for extra sweetness or reduce it for a milder flavor—it’s entirely up to you!

How to make coconut jelly cubes

Step 1: Combine coconut water and agar agar powder in a mixing bowl. Let it sit for 15 minutes.

Fresh coconut water with agar agar powder in a natural coconut shell.

Step 2: Heat the mixture in a saucepan over medium heat, stirring occasionally, until the agar agar is fully dissolved. You can check if it’s done by running the back of a spoon through the liquid—there should be no visible granules.

Warm agar-agar mixture simmering in a saucepan.

Step 3: Add sugar and stir well until it’s completely dissolved.

Clear agar-agar mixture in a plastic container, ready for setting, placed on a wooden table.

Step 4: Pour the mixture into a mold of your choice and let it cool to room temperature. Then, transfer it to the fridge to set it completely. Coconut jelly cubes typically take about 1-2 hours to fully set in the fridge. Once set, slice into cubes or any shape you like and enjoy!

Coconut jelly set in a plastic container.

Fun recipe variation ideas

Serve chilled or at room temperature: Chilled cubes are extra refreshing on hot days, while room-temperature jelly has a softer, melt-in-your-mouth feel.
Jelly ice cream: Serve the coconut jello cubes over a scoop of your favorite ice cream like vanilla or chocolate for a creamy and refreshing dessert.
Fresh fruit: Serve with fresh fruit like mango, strawberry, pineapple, or dragon fruit.

Storage tips

Refrigerate: Keep the jelly in an airtight container in the refrigerator for up to 3–4 days. They stay fresh, firm, and perfectly bouncy.
Tip: This is a perfect make-ahead dessert—just chill and serve whenever you’re ready!

More coconut dessert recipes

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