Chocolate Coconut Jellies

Chocolate Coconut Jellies

Julie Nolke

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Delicate coconut milk jellies are coated in a deep, dark chocolate shell.

Dark Chocolate Coconut Jellies


  • 2 packages of powdered gelatine

  • 1 can of coconut milk, refrigerated

  • 2 tablespoons icing sugar

  • 1/3 cup coconut oil

  • 1 cup cocoa powder

  • 3 tablespoons icing sugar


  1. Begin by separating the coconut cream from the liquid in the can of coconut milk. Place the cream in a saucepan and the liquid in a small bowl. To the liquid add the powdered gelatine and stir to combine, let sit for 5 minutes.

  2. Heat the cream and icing sugar over low heat until fully melted. Add in the gelatine mixture and continue to stir until melted and combined. Pour mixture into silicon moulds and let set in refrigerator for 2 hours. Once set, pop the jellies out of their moulds and place on a wire rack over top a baking sheet with parchment.

  3. For the chocolate topping, combine the coconut oil, cocoa powder and icing sugar in a small sauce pan and heat over low heat until melted and smooth. Gently pour the chocolate over the jellies covering them completely. Let set in the fridge for 20 minutes or freezer for 10 minutes.



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- Earlier this week, I was craving somethin' a little bit coconut-y and a little chocolate-y and you know what, I've not really dabbled in the world of jellies much, in my life. Boy, that's a strange thing to say. But today, I thought I'd combine all of those things. We are making these delicious, coconut jellies covered in chocolate, perfect for what I need in this exact moment. I don't know about you, I don't know where you are in your life right now, but I think you're going to like them as well. So let's get started. Easy peasy. First thing I did was put a can of coconut milk in the fridge. So I'm just gonna open it up. Now by doing that, we've been able to separate the coconut cream that like, thicker fattier bit, with the coconut water, milk? I don't know what's on the bottom but I'll tell you what we're gonna do. We're gonna scoop up this cream and just place that in a sauce pan. And then once you reach the liquidy stuff, I'm gonna pour that into a bowl over here. Perfect, so we've used the whole can. Next thing I want to do is put my gelatin into that cold, coconut water. So, I've got two packs here. Now just give that a stir. So we're basically just gonna activate the gelatin. Put that aside. With our coconut cream over here, I'm gonna get it on medium heat. We're gonna melt it completely. I've got a little bit of icing sugar here that I want to add in as well. Combine that all. Then I want to add in our gelatin mix and stir that until it's completely melted. All right, our mixture is nice and melted. Now, I got these cool molds. Look what a good baker I am. I bought this thing. Yeah, what's great about this, is that it's a one use Wendy, in that you buy it, it's over-priced, you use it that one time you're craving coconut jellies and then you don't ever use it again. That's a lot of fun. All right, now I want to pour the mixture into something that I'll have an easier time pouring into the mold. And now pour it gently into the mold. Now this'll set up in no time. It takes about an hour in the fridge. So now this is just gonna go on a plate and then it's goin' in the fridge. All right, our coconut jellies are popped out. Now let's get started on the chocolate layer. So, in a pan, over medium heat, I'm going to add my coconut oil, my cocoa powder and a little bit of icing sugar. Then I just want to drizzle it over my jellies, let it set and then top them with cocoa powder or icing sugar, your call. Oooo, ooo, mmm, oh. There's so delicate. Mmm, they remind me of when you're at Dim Sum and they come around with the jello carts and there's sometimes a mango and coconut one, same texture, so delicate. Mmm, thank you so much for watching this video. If you liked it, you should press the thumbs up button, you should subscribe to Tastemade for more videos, and I'll see you next time. That way.

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