coconut jelly

i don’t usually make tyler florence’s dishes because they’re often intricate. when i saw him making coconut jelly, i couldn’t resist. while some may have almond tofu or egg custard, coconut jelly is my favorite chinatown dim sum desserts.

the coconut jelly was easy to make and fun to eat!


  • 1 cup warm water
  • 4 sachets powdered gelatin (just shy of 4 tablespoons)
  • 3 cups cream of coconut – or –
    3 cups unsweetened light coconut milk + 1 cup confectioner’s sugar, blended
  • 1/2 cup skim milk


Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.

In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes. Give the coconut mixture a final whisk and pour it into a glass pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.

To serve, remove the jelly from pan and invert it onto a cutting board. Using a hot knife cut the jelly into 1-1/2-inch cubes. Enjoy!

original recipe from Tyler’s Ultimate: Coconut Jelly


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