Calling all coconut lovers, if you’re looking for a treat that’s silky smooth, pairs with any fruit, and won’t cost you an arm and leg at Melo Melo, then one is for you! This simple creamy dessert requires just a few simple ingredients and 5 simple steps.
Melo Melo is a Southern California dessert franchise specializing in coconut jelly topped with fruit inside of a glass jar. These single-serve desserts range from $7.99 to over $15, depending on flavor. You can avoid these steep costs with this easy-to-follow recipe!
Ingredients
You can find all six of these ingredients for this coconut jelly recipe at your local Asian grocery store.
Gelatin powder: I usedKnox gelatin powder for this coconut pudding recipe. Make sure to bloom the gelatin to ensure a smooth finish.
Young coconut: Fresh is always best. Most medium to large-sized Asian grocery markets carry young coconuts.
Coconut Milk: Coconut milk is the primary flavoring in this recipe. Opt for a high-quality tasting full-fat coconut milk.
Milk: Softens the strong coconut flavor while keeping the creamy jello consistency.
Salt: helps enhance the flavors of this dessert
Granulated Sugar: sweetens the coconut pudding mixture. For more sweetening options, see the Additions section below.
Substitutions and Additions
Customize this recipe to your flavor preferences or ingredient needs. See the vegan coconut pudding ingredient substitutions below.
Substitutions
Young coconut juice: if you do not have access to fresh young coconut, you can opt for canned young coconut water or regular coconut water.
Gelatin: you can also use gelatin sheets or agar for a vegan alternative. Simply use the same weighted amount as listed.
Milk: if you opt to remove regular milk from the recipe, I suggest using 3 cups of young coconut water and 1 cup of coconut milk instead.
Additions
Vanilla: for added flavor, you can add 1 teaspoon of vanilla extract.
Pandan Leaves: for an earthy vanilla flavor, you can steep freshly washed pandan leaves for about 30 minutes in the warm coconut mixture. Make sure the mixture is not boiling hot when you add the gelatin.
How to Make Coconut Jelly
Bloom the gelatin. In a small bowl, add 1/4 cup of cold water. Then sprinkle the gelatin on top of the water, gently stir and let it absorb the water for about 5 minutes.
Heat coconut mixture. In a medium saucepan, mix together the coconut water, coconut milk, milk, salt, and sugar on medium heat until the sugar dissolves and the mixture is hot and reaches a gentle simmer along the edges. Do not boil!
Add gelatin. Once the mixture reaches a simmer, turn off the heat and add the bloomed gelatin. Mix until the gelatin dissolves and there are no lumps.
Sift the mixture. Pour the mixture through a fine-mesh sieve into a large mixing bowl. Skim off any bubbles on the surface.
Assemble and chill. Divide the coconut mixture into small cups or jars of your choice. Chill in the refrigerator uncovered for 1 hour and then cover and refrigerate for 3-4 more hours or until solid.
Serve. Top your coconut jello with your favorite fresh fruit or fruit puree and enjoy!
Expert Tips
Use fresh young coconut. For the best-tasting coconut jelly, fresh ingredients are best. If you have access to a local Asian grocery store that sells young fresh coconut, I highly recommend using it.
Do not boil the coconut mixture on the stove. Boiling gelatin will result in lesser efficacy and holding strength. If gelatin hits 212°F, it will weaken its gelling ability.
Sift the mixture before adding it to the cups. Make sure to sift the mixture through a fine-mesh sieve to catch any large lumps of gelatin that did not dissolve all the way.
Storage Instructions
You can store the containers tightly covered in the refrigerator for up to 4 days.
Frequently Asked Q’s and A’s
Where can I find fresh young coconut?
You can find fresh young coconut at your local grocery store or Asian grocery store. I have seen them at my local 99 Ranch Market and Sprouts.
How do I open a coconut?
You can cut a fresh coconut at home with a knife. Simply follow this video for a safe, simple way to open the coconut.
Which containers do I use for coconut jelly?
This recipe yields 6 small 7 oz cups of coconut pudding. I used small bodega glasses I found at Crate and Barrel, but you can opt for any small cup, jar, or bowl that you have at home.
Bloom the gelatin. In a small bowl, add 1/4 cup of cold water. Then sprinkle the gelatin on top of the water, gently stir and let it absorb the water for about 5 minutes.
Heat coconut mixture. In a medium saucepan, mix together the coconut water, coconut milk, milk, salt and sugar on medium heat until the sugar dissolves and the mixture is hot and reaches a gentle simmer along the edges. Do not boil!
Add gelatin. Once the mixture reaches a simmer, turn off the heat and add the bloomed gelatin. Mix until the gelatin dissolves and there are no lumps.
Sift the mixture. Pour the mixture through a fine mesh sieve into a large mixing bowl. Skim off any bubbles on the surface.
Assemble and chill. Divide the coconut mixture into small cups or jars of your choice. Chill in the refrigerator uncovered for 1 hour and then cover and refrigerate for 3-4 more hours or until solid.
Hello! It’s hard for me to find whole coconuts in my area, even at the local Asian grocery store. Do you have any recommendations for coconut water brands?
I really like any coconut water brand that uses 100% real coconut water and no added ingredients such as Zico Coconut Water and Harmless Harvest Coconut water (this one is fun and pink!)
Hello,
I just tried this recipe and the taste is amazing, but I found that after chilling, the mixture seems to have separated a bit, with the white layer of the coconut milk floating more towards the top and the bottom being more transparent. Do you have any tips on how to prevent this from separating?
Hi Terry!
Thanks for trying out this recipe! There was a little bit of separation when I made it too. It is what naturally occurs when you mix coconut milk and with coconut water. To prevent it from separating, I recommend decreasing the temperature of your refrigerator so that it can solidify quicker before it separates.
Hi! You can use whichever milk you’d like! I used whole milk for a creamier, texture and consistency. Keep in mind the less fat in the milk, the thinner and less creamy the final result will be.
Hello! It’s hard for me to find whole coconuts in my area, even at the local Asian grocery store. Do you have any recommendations for coconut water brands?
I really like any coconut water brand that uses 100% real coconut water and no added ingredients such as Zico Coconut Water and Harmless Harvest Coconut water (this one is fun and pink!)
Hello,
I just tried this recipe and the taste is amazing, but I found that after chilling, the mixture seems to have separated a bit, with the white layer of the coconut milk floating more towards the top and the bottom being more transparent. Do you have any tips on how to prevent this from separating?
thank you,
Hi Terry!
Thanks for trying out this recipe! There was a little bit of separation when I made it too. It is what naturally occurs when you mix coconut milk and with coconut water. To prevent it from separating, I recommend decreasing the temperature of your refrigerator so that it can solidify quicker before it separates.
Hi! What kind of milk do you use in this recipe? (ie whole, 2%, 1%, or skim?)
Hi! You can use whichever milk you’d like! I used whole milk for a creamier, texture and consistency. Keep in mind the less fat in the milk, the thinner and less creamy the final result will be.