Recipe – Coconut Jelly (Chinese bubble tea shops’ version)


  • 475g coconut water (Suggest buying 1L bottle from the super market)
  • 100g whole fat milk
  • 50g heavy whipped cream (you can replace this with milk itself if want it less creamy)
  • 150g condensed coconut milk (Do not refrigerate. Otherwise, it will solidify. )
  • 7g gelatin powder
  • 40-60g sugar (adjust to taste)
  • 5.5 oz portion cups. (you can make 8 cups per batch)


  1. In a large cooking pot, combine the condensed coconut milk, whole fat milk, 450g of coconut water, and sugar over low heat. Stir the mixture continuously to ensure it is well combined, but be careful not to bring it to a boil. Heat the mixture until it reaches 60 degrees Celsius.
  2. In a separate bowl, dissolve the gelatin powder in 25g of coconut water. Mix well until the gelatin powder is fully dissolved.
  3. Add the gelatin mixture to the pot with the coconut milk mixture from Step 1. Stir the mixture until the gelatin is fully dissolved and combined. Do not heat the mixture again.
  4. Remove the pot from the heat and pour the mixture into small cups.
  5. Chill the cups in the refrigerator for at least 4 hours or until the coconut jelly is set.
  6. Serve the coconut jelly cold with optional toppings like chopped mango and coconut flakes.

Enjoy your delicious and refreshing Coconut Jelly!

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