3-Ingredient Coconut Chocolate Jelly

This smooth and light dessert uses agar-agar for setting instead of gelatin. It is simple to make and perfect for a quick plant-based treat.

 Ingredients

• 1½ cups (360 ml) coconut milk

• 1 cup (240 ml) water

• ⅓ cup (30 g) unsweetened cocoa powder

• 1 tablespoon agar-agar powder

Optional Flavor Additions:

• 1–2 tablespoons honey, maple syrup, or any sweetener (optional)

• ½ teaspoon vanilla extract

• A pinch of salt (to enhance chocolate flavor)

  

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 Instructions

1. Mix the Liquid Base

Pour the water and coconut milk into a medium saucepan.

Add the cocoa powder.

Whisk well while the mixture is still cold so the cocoa powder dissolves completely and no lumps remain.

2. Activate the Agar-Agar

Add the agar-agar powder to the saucepan and whisk again.

Place the pan over medium heat and bring the mixture to a gentle boil while stirring constantly.

Once boiling, reduce heat and simmer for 1–2 minutes, stirring continuously.
(This step is important because agar-agar must boil in order to set properly.)

3. Pour and Set

Carefully pour the hot mixture into:

• A glass dish

  

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• Silicone molds

• Or small serving bowls

Let it cool slightly at room temperature for about 5 minutes, then place it in the refrigerator.

Chill for 1–2 hours or until fully set and firm.

4. Serve

Once set, gently remove from the mold or serve directly from the bowl.

For decoration, lightly dust with cocoa powder before serving if desired.

 Texture Tip

Agar-agar sets firmer than gelatin.
For a softer texture:

• Reduce agar-agar by ¼ teaspoon
  OR

  

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• Increase coconut milk slightly for a creamier result.

 Serving Ideas

 Serve chilled
 Top with fresh berries
 Add shaved dark chocolate
 Serve with coconut flakes

 Storage

• Store covered in the refrigerator for up to 3 days

• Best enjoyed cold

• Do not freeze (texture may change)