Light, refreshing, and naturally plant-based, this Coconut and Lemon Jelly is a wholesome twist on a classic dessert. With the creamy richness of coconut milk, the brightness of lemon, and the antioxidant boost of butterfly pea flowers, it’s a layered treat that’s as nourishing as it is beautiful. A vegan-friendly delight that balances flavor, health, and indulgence in every bite.
Ingredients
1 cup coconut milk
1/4 cup minced Copra’s organic young coconut meat
1 cup Copra’s 100% pure coconut water
2 tablespoons agar agar
1/8 cup butterfly pea flowers
1 tablespoon Copra’s organic coconut nectar
Juice of 2 whole lemons
1 cup Copra’s organic coconut sugar (for sauce)
1/4 cup extra coconut milk (for sauce)
Instructions
Step 1. Prepare the first layer Simmer the coconut water in a small pot, then add the agar agar and stir continuously until dissolved. Add the butterfly pea flowers, mix briefly, then strain into a measuring cup. Pour the mixture into silicone molds and refrigerate for about 30 minutes until set.
Step 2. Prepare the second layer In another pot, bring the coconut milk to a gentle boil. Add the coconut nectar and agar agar, mixing well until fully combined. Remove from heat and transfer to a measuring cup. Stir in the minced coconut meat. Carefully pour this mixture over the set first layer and refrigerate for another 30 minutes.
Step 3. Make the caramel sauce Off the heat, combine Copra’s organic coconut sugar with 1/4 cup coconut milk in a small pan. Once mixed, place the pan over medium heat, stirring gently. Add a splash of vanilla extract and continue cooking until the sauce is smooth and slightly thickened.
Step 4. Finish and serve Remove the jelly from the fridge, drizzle generously with the warm coconut caramel sauce, and serve immediately.
Click here to watch the complete step by step recipe
