Coconut Jelly
Recipe type: Desserts
Cuisine: Caribbean
  • 3 cups coconut milk
  • 1 cup cold milk
  • ½ cup sugar
  • 4 tbsp. gelatin
  • ⅓ cup grated coconut or desiccated coconut
  1. Fresh coconut is best for this recipe.
  2. You will need at least 2 coconuts. Crack and remove the shell of the coconuts then grate ⅓ cup and set aside.
  3. Note: Cut out the brown part of the coconut before grating.
  4. Cut the rest into smaller pieces (about 2″ in length) and blend in water.
  5. Add enough water to make the 3 cups of coconut milk.
  6. Note: We did not say to use 3 cups of water or else your coconut milk will be too diluted.
  7. Squeeze out the coconut milk through a strainer or sieve.
  8. Pour the coconut milk into a deep pot.
  9. Mix the sugar and gelatin.
  10. Add to coconut milk.
  11. Bring to a boil stirring constantly then simmer.
  12. Note: Stir until all the gelatin clumps disappear and gets translucent in the coconut milk.
  13. Remove and add the cold milk and grated coconut.
  14. Stir.
  15. Pour into a glass dish and place in a refrigerator to set.
  16. When the coconut jelly is set, mark the jelly into blocks using a knife. Serve cold
Recipe by Simply Trini Cooking at