My agar agar jelly recipe with fruits is the perfect summer dessert that’s sure to impress your guests. This refreshing treat is easy to make and tastes as good as it looks, with a creamy coconut milk layer and a colorful fruit layer.

ABout agar agar jelly with fruits

This recipe is not your ordinary fruit cake, it’s a delicious and refreshing fruit-embedded jelly ready to steal the show. Simply bring out a plate of this fruit jelly cake and watch your friends’ and families’ eyes lit up!

This fruit dessert recipe calls for agar-agar, a plant-based gelatin, commonly found in Asian grocery stores. Say goodbye to gelatin and hello to its vegetarian alternative, a staple of many Asian desserts you find at food markets in Thailand.

We’ll start by chopping a colorful medley of fruits; dragon fruit, kiwi, mangos, strawberries, whatever you fancy in your jelly fruit cake. Simply peel and chop the fruits into small, bite-sized pieces.

Next, we’ll transform the fruit mix into a colorful, wobbly jelly. Following, we’ll whip up the coconut layer, infusing the fruit cake with a tropical twist.

The secret to the best agar dessert recipe is the layer of creamy coconut milk. It’s subtly sweet, complementing the healthy fruit chunks and improving the overall texture.

Making this fruit jelly a blast, and eating it is even better! Rally the kids and dive into this agar agar jelly fruit cake recipe.

What is agar jelly

Agar jelly, originating from Asia, is a refreshing dessert made from agar powder, a vegetarian gelatin substitute. Perfect for warm climates, it retains its shape better than gelatin-based jellies. With a neutral taste, it’s often combined with fruits and a coconut layer.

Agar agar vs gelatin

Agar agar and gelatin are both gelling agents used to thicken foods. Agar comes from red sea algae, making it a vegan alternative to gelatin, which is derived from animal collagen. Agar sets firmer and maintains its structure at higher temperatures, while gelatin give a soft texture.

Konnyaku

Additionally, there’s konnyaku, another gelling agent. Derived from the konjac plant, a jelly made with konnyaku stands out for its chewy texture, offering a different consistency compared to the jiggly jellies made with agar agar or gelatin.

Recipe tips and tricks

• 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 perfect fruits: Find the best fruits to use at the ingredients section.
• Add more flavor: Sweet tooth? Sprinkle in some extra sugar. For variations, try adding pandan or vanilla.
• Use a silicone mold: The flexible nature of silicone allows for easy release of the set dessert.

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.

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

For the 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, I added just the right amount so its not overly sweet.
• Cold water – For making the agar mixture.
• Fruit

Pro-tip: 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 cake:

• Mango
• Strawberries
• Blueberries
• Kiwi
• Raspberries
• Grapes
• Dragon fruit
• Lychee (canned ones are often used in Asian jellies)
• Passion fruit

Fruits with high-water-content:

• Watermelon
• Pineapple
• Star fruit
• Honeydew melon
• Papaya
• Grapefruit

For the coconut layer

• Coconut milk – Use full-fat coconut for a creamy layer of tropical flavors.
• 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 cake

Tip: Also try my pandan coconut jelly dessert.

Kitchen tools

• Small cooking pot
• Mold: The mold I used has a diameter of 7.3 inch / 18.5 cm and a height of 2.5 inch / 6.5 cm.
• Toothpicks: Handy for creating air gaps to unmold the jelly.
• Sharp knife
• Whisk

How to serve

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.

This summer treat can be served as a whole, or divided into individual pieces like a pie.

Toppings: Consider adding fresh fruits, whipped cream, toasted shredded coconut, almond, dried fruits, or others on top.

Tip: Unlike regular gelatin jellies, this agar fruit jelly won’t melt into a puddle on a warm summer day. It’s perfect for a picnic or outdoor gathering.

How to store

Before storing, let your agar jelly dessert cool down completely. 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.

Fun fact

Even though I often refer to this dessert as a “fruit jelly cake”, it’s not really a cake. There’s no baking, no flour, but all the fun and deliciousness!

Frequently asked questions (FAQ’s)

More Asian dessert recipes you’ll love

• Grilled bananas with coconut caramel sauce
• Bananas in coconut milk
• Thai mango sticky rice
• Roti dessert – Thai pancakes drizzled with sweetened condensed milk.

If you love this agar agar jelly recipe with fruits, please leave a star rating and/or a comment below!

Print Recipe

Agar Agar Jelly Recipe With Fruits

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Dessert Recipe Keys: Egg Free Nut Free

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 3 hour Total Time 3 hrs 50 mins

Servings: 6 Calories: 394

Description

This fruit filled dessert is easy to make with vegan agar agar powder and a layer of coconut milk.

Ingredients

Servings

For the fruit layer

• 1.5 tablespoon agar agar powder
• 3 cups cold water
• ¹⁄₃ cup white sugar
• 21 ounces mixed fruits (slice into small chunks)

For the coconut layer

• 1 tablespoon agar agar powder
• 1 cup cold water
• 1.5 cup coconut milk (full-fat)
• ¹⁄₄ cup white sugar
• ¹⁄₂ teaspoon salt
• 1 pandan leaf (optional)

Instructions

1. Combine agar powder & water

   Combine agar agar powder with water (from the fruit layer ingredients), stirring continuously. Allow this mixture to rest for 15 minutes.

2. Slice the fruit

   As your agar mixture rests, take this time to evenly slice your fruits.

3. Cook agar-water mixture

   In a small pot over low heat, add the rested agar-water mixture. Keep stirring until the agar fully dissolves. Add the sugar, whisking until completely melted. Then, pour a thin layer into your mold.

   To check if the agar is completely dissolved, dip a spoon into the mixture. If you notice any traces on the back of the spoon, keep stirring. Once the mixture comes to a small boil, the agar should be close to being dissolved.

4. Make the fruit layer

   This step calls for quick action. 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.

5. Combine agar powder & water

   Mix the agar agar powder with water (coconut layer ingredients) while stirring continuously. Let it rest for 15 minutes. This also gives the fruit layer a chance to firm up a bit at room temperature.

6. Cook the coconut layer

   After 15 minutes, heat a small pot over low heat and add coconut milk. Stir in the rested agar-water mixture, and ensure the agar dissolves fully. Add sugar, pandan, and salt, whisk or stir until sugar is completely dissolved.

7. Pour coconut layer on top of the fruit layer

   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.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 394kcal

% Daily Value *

Total Fat 14.5g23%

Saturated Fat 12.7g64%

Total Carbohydrate 68.2g23%

Dietary Fiber 3.2g13%

Sugars 22g

Protein 2.9g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• 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.

Keywords: agar agar jelly recipe with fruits, agar agar jelly recipe, fruit jelly cake

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