coconut water

Recipe inspiration and photo by Pete Evans

These coconut water jellies with berries are as yummy & refreshing on a hot summer day as they are pretty to look at!

The ingredient list was changed to replace gelatine by Agar, a vegan alternative from seaweed. Agar has the advantage of being nutrient dense while taking less time to set. The coconut water jellies will set at room temperature and will remain firm even on a hot summer day!


500 ml (17 fl oz. / 2 cups) coconut waterPete-Evans-web

1 flat tsp Agar powder

200 g (7 oz.) mixed berries (raspberries, blueberries, strawberries or blackberries), plus extra for serving

Flesh of 1 young coconut (120 g / 4¼ oz.), chopped

1 tbsp of chia seeds


Line six 125ml ramekins or jelly cups with film wrap.

Place 1/2 cup of the coconut water in a small saucepan and sprinkle the agar over the surface. Allow the agar to absorb moisture from the coconut water for 5 minutes. Place the pan over medium heat and bring to a simmer whilst stirring continuously until the agar has completely dissolved. Remove from the heat and set aside.

In a bowl, whisk the remaining coconut water. Stir in the agar mixture, then pour the jelly mixture into the molds to three-quarters full.

Add some berries and the coconut flesh and sprinkle on some chia seeds.

Stand the jellies at room temperature until set or chill  to accelerate setting.

Remove the jellies from the molds by turning out onto serving plates and pulling on the film wrap edges. Serve with a scattering of fresh berries.

Click for more information how to use agar and its beneficial effects.