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Chocolate Coconut Jellies

Julie Nolke

Delicate coconut milk jellies are coated in a deep, dark chocolate shell.



  • 2 packages of powdered gelatine
  • 1 can of coconut milk, refrigerated
  • 2 tablespoons icing sugar
  • 1/3 cup coconut oil
  • 1 cup cocoa powder
  • 3 tablespoons icing sugar

Let's get Cooking...

  1. Begin by separating the coconut cream from the liquid in the can of coconut milk. Place the cream in a saucepan and the liquid in a small bowl. To the liquid add the powdered gelatine and stir to combine, let sit for 5 minutes.
  2. Heat the cream and icing sugar over low heat until fully melted. Add in the gelatine mixture and continue to stir until melted and combined. Pour mixture into silicon moulds and let set in refrigerator for 2 hours. Once set, pop the jellies out of their moulds and place on a wire rack over top a baking sheet with parchment.
  3. For the chocolate topping, combine the coconut oil, cocoa powder and icing sugar in a small sauce pan and heat over low heat until melted and smooth. Gently pour the chocolate over the jellies covering them completely. Let set in the fridge for 20 minutes or freezer for 10 minutes.