These layered fruit jelly cups are inspired by the Vietnamese coconut jelly desserts I grew up eating. It’s a light, refreshing dessert made with agar and coconut milk. I put a fun twist on it with a diagonal layered design and fresh fruit suspended in a clear coconut water agar layer.

Unlike jell-O that’s typically made from gelatin (animal-based), agar-agar is made from red algae so this works as a plant-based alternative for jelly dishes!

Agar also sets cleanly and holds its shape at room temperature, so these cups are perfect for spring and summer gatherings. They’re lightly sweet and hydrating from the coconut water and fruit.

Layered Fruit Jelly Cups

These Layered Fruit Jelly cups are inspired by Vietnamese coconut agar jelly and layered with fresh fruit for a fun diagonal design. It’s a dessert that’s plant-based, lightly sweet, hydrating, and dairy-free.

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Prep Time 15

Cook Time 15

Chill Time 1

Total Time 1 30

Course Dessert

Servings people

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Ingredients

Coconut layer

2 cups coconut water
1 Tbsp agar agar powder
1 cup coconut milk
2 Tbsp honey

Clear fruit layer

2 cups coconut water
2 tsp agar agar
¼ cup strawberries, sliced
¼ cup blueberries
¼ cup grapes, quartered
¼ cup pomelo pieces

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Instructions
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Coconut Layer

In a small saucepan, combine the agar agar and coconut water. Stir and let the agar bloom at room temperature for 5 minutes.
2 cups coconut water, 1 Tbsp agar agar powder
Place the saucepan over high heat and whisk continuously until the mixture comes to a full boil, about 4–5 minutes.
Once boiling, stir in the coconut milk and honey. Reduce heat to low and let it gently simmer for 2 minutes, stirring constantly. Remove from heat.
1 cup coconut milk, 2 Tbsp honey
Prepare your serving cups by placing them at a tilted angle inside a fitted container to hold them steady.
Carefully pour the coconut mixture into each cup while tilted. Let cool at room temperature until steam no longer rises.
Cover loosely with plastic wrap, poking small holes for ventilation, and refrigerate for at least 30 minutes, or until fully set.

Clear Fruit Layer

About 5 minutes before removing the cups from the refrigerator, prepare the clear layer. In a saucepan, combine coconut water and agar agar. Let bloom for 5 minutes at room temperature.
2 cups coconut water, 2 tsp agar agar
Bring to a boil over high heat, whisking continuously until fully dissolved. Remove from heat and allow to cool for about 2 minutes.
Stir the warm agar mixture into a bowl of prepared fruit.
¼ cup strawberries, ¼ cup blueberries, ¼ cup grapes, ¼ cup pomelo pieces
Once the coconut layer is fully set, carefully place the cups upright.
Gently pour the fruit mixture over the set coconut layer.
Let cool at room temperature until steam subsides. Cover loosely with plastic wrap (with ventilation holes) and refrigerate for another 30 minutes, or until fully set.

Notes

Make sure the first layer is fully set before adding the second to maintain a clean diagonal line. Agar sets at room temp but firms completely in the fridge!

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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