Coconut Water Jelly with Berries

  • 6
  • 800 ml
  • 10 minutes
    / 4 hours setting

These will be sure-fire winners at your next birthday party and can be made a day or two beforehand. I’ve made these without added sweeteners, just the water from a young coconut, but you can add some honey or coconut nectar if you prefer.

Course: Dessert / Snack
Recipe contains:

  • 500 ml (17 fl oz. / 2 cups) coconut water
  • 1 tablespoon powdered grass-fed gelatine
  • honey, to taste (optional)
  • 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 tablespoon of chia seeds
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Your best bet is to use fresh young coconuts that you open yourself. You can use packaged coconut water but look for one that hasn’t had any nasties added. If you are adventurous, you can also make savoury versions of these jellies. You’ll need six small bowls, cups or jelly moulds for this recipe.

Place 3 tablespoons of the coconut water in a small saucepan and sprinkle the gelatine over the surface. Allow the gelatine to soak in to the coconut water for 2 minutes. Place the pan over medium heat and bring to a simmer whilst stirring continuously until the gelatine has completely dissolved. Remove from the heat and set aside.


In a bowl, whisk the remaining coconut water with the honey (if using). Stir in the gelatine mixture, then pour the jelly mixture into six 125 ml (4¼ fl oz.) cups or jelly molds to three-quarters full.


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


Chill the jellies for 4 hours, or until set. Remove the jellies from the molds by placing the molds in a bath of hot water for a few seconds (be careful not to submerge in the water), then turn out onto serving plates.

To serve


Serve with a scattering of fresh berries.