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Fine Desserts

Fresh Coconut Jelly (Melo Melo)

4.67 from 6 votes
Topped with delicious fruit — I chose tropical — my Coconut Jelly recipe (also known as Melo Melo) is the silkiest dessert you'll ever have!
Coconut Jelly Topped with Fresh Fruit

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Hi Bold Bakers!

If you’re a fan of coconut flavor, you have to try this recipe. This homemade Melo Melo coconut jelly is so incredibly fresh, lightly sweet, and the texture is so comforting. Think of it kind of like a panna cotta, but full of the taste of fresh coconuts and whatever fruit you choose — I like mango to give it a real tropical feel.

The texture isn’t quite like pudding or jello. It’s almost like soft tofu. It’s a little, only slightly firm and incredibly smooth. 

This recipe is the perfect end to a big, fancy dinner party. Nothing speaks louder than a simple dessert with fresh fruit after a filling meal! Even if your guests aren’t big on coconut, I find that no one can turn this jelly down.

What Is Fresh Coconut Jelly?

Fresh coconut jelly is made with very simple ingredients, including, of course, fresh coconut water. Add that with a few other key staples in your house, plus some unflavored gelatin powder, and you have a dessert that is unique and delicious! 

The flavor isn’t as strong as if you were chewing directly on some coconut, and the texture is quite possibly the silkiest thing you’ll ever have! 

Melo Melo is a dessert business in Southern California that pioneered this treat, and I couldn’t wait to try to make my own. 

Coconut Pudding topped with fresh fruit

What You Need To Make Fresh Coconut Jelly

How To Make Fresh Coconut Jelly

This takes very minimum work, and the outcome is so delicious! Here’s how you make coconut jelly — and don’t forget to get the full recipe with measurements further down on the page.:

  1. First, set up your 6 (8-oz) cups or bowls on a small tray and set them aside.
  2. In a small bowl, add in your COLD milk and then sprinkle evenly with the gelatin. Let it sit for about 5-10 minutes to let it bloom.
  3. In a medium saucepan over medium-low heat, combine the coconut water, coconut milk, and sugar and heat until the sugar is dissolved.
  4. Add in the bloomed gelatin and stir until it is fully melted, be sure the mixture is warm but not simmering.
  5. Once dissolved, pour the mixture through a strainer into a glass measuring cup with a pour spout. 
  6. Divide the mixture evenly among your cups and then refrigerate until set, about 4-6 hours. 
  7. Before serving, top with diced fresh fruit.

A spoonful of melo melo and fruit.

Gemma’s Pro Chef Tips for Making Fresh Coconut Jelly

  • This recipe will become just lightly set, and it won’t unmold easily, so it’s best to stick to individual servings instead of one large one.
  • When heating the gelatin in the coconut water mixture, take care to heat gently and not let the mixture boil, or the gelatin may not set properly.
  • The straining step is important to ensure properly dissolved sugar and gelatin. If there are any solids left in the strainer, you can return everything to the pot and continue to heat until all is dissolved.
  • I love topping this jelly with mango and kiwi, but you can use papaya, bananas, or other soft, tropical fruit.
  • Try a drizzle of chocolate sauce in place of or in addition to the fresh fruit!

How Do I Store Coconut Jelly?

You can store leftovers by covering them with plastic wrap and refrigerating them for up to 3 days.

Now Make Pudding!

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Full (and printable) recipe below!

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Fresh Coconut Jelly Recipe (Melo Melo)

4.67 from 6 votes
Topped with delicious fruit — I chose tropical — my Coconut Jelly recipe (also known as Melo Melo) is the silkiest dessert you'll ever have!
Author: Gemma Stafford
Servings: 6 people
Prep Time 10 mins
Cook Time 5 mins
chill for 6 hrs
Topped with delicious fruit — I chose tropical — my Coconut Jelly recipe (also known as Melo Melo) is the silkiest dessert you'll ever have!
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • ¼ cup (2floz/60ml) whole milk (COLD)
  • 1 tablespoon unflavored gelatin powder
  • 2 cups (16floz/480ml) fresh coconut water
  • 1 cup (8floz/240ml) full fat coconut milk
  • cup (2½oz/71g) granulated sugar
  • 2 cups (10oz/284g) diced mango (or fruit of your choice)
  • 2 kiwis (diced)

Instructions

  • Place 6 (8-oz) cups or bowls on a small tray and set aside.
  • Add the COLD milk to a small bowl and sprinkle evenly with the gelatin. Set aside for 5-10 minutes to let bloom.
  • In a medium saucepan over medium-low heat, combine the coconut water, coconut milk, and sugar and heat until the sugar is dissolved.
  • Add the bloomed gelatin and stir until fully melted, making sure the mixture is warm but not simmering.
  • Once dissolved, pour through a strainer into a glass measuring cup with a pour spout.
  • Divide the mixture evenly among the cups on the tray and refrigerate until set, about 4-6 hours.
  • Just before serving, top with diced fresh fruit. Cover leftovers and keep refrigerated for up to 3 days.
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Kathy
Kathy
2 months ago

I made it this weekend. Mine turn out okay but there was a hard crust on the top….
like a hard fat.

Nichola Stephenson
Nichola Stephenson
8 months ago

Hello Gemma
This is probably a daft question but I’ve never come across Coconut Water. Where would I be able to find it.
Many thanks😊

Grace
Grace
13 days ago

If we are lactose intolerant what alternative can we use for milk

Tricia
Tricia
30 days ago

I tried using the exact measurement ingredients in the recipe, but it only filled 3-8oz cups. Is this correct?

Sheng
Sheng
4 months ago

I made this recipe using agar agar powder and almond milk but it did not set. I used 1 tablespoon of agar agar powder with 1/4 cup of cold almond milk. I made sure to mix in the bloomed agar agar powder to a warm coconut milk mixture – not too hot. I’m not sure why it did not set. Please advise.

Maxie
Maxie
5 months ago

This tasted ok (a bit sweeter than Melo Melo) but similar to another commenter, mine kept separating, with a thick layer of clear coconut water jelly at the bottom.

Sharron Sheppard
Sharron Sheppard
5 months ago

Hi Gemma.
I have coconut cream, would that work instead of the coconut milk? Thank you

Tammy
Tammy
5 months ago

Mine separated to two layers. Is that normal?

M. Lutz
M. Lutz
6 months ago

I made this according to directions and seemed fine, strained it , no lumps, poured it into cups and set in fridge. When I went to check it later it had separated, so I took one and stored it it looked like it had come together again so placed it back in fridge and next day it had separated again. I tried it and tasted ok but I don’t understand why they separated. Any ideas?

Beverly
Beverly
6 months ago

This was amazing in taste and texture. Very much like Melo Melo!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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