Coconut Jelly Bars
These delightful, multi-layered bars feature a chewy coconut base topped with a refreshing, translucent jelly layer for a perfect tropical treat.
Ingredients
- •1 cup shredded unsweetened coconut (80g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup all-purpose flour (65g)
- •1/4 cup melted coconut oil (60ml)
- •1 large egg
- •1 teaspoon vanilla extract
- •1 packet unflavored gelatin powder (7g)
- •1 cup coconut water (240ml)
- •2 tablespoons sugar (25g)
- •1/4 cup fresh coconut strips for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper.
- 2
In a medium bowl, combine the shredded coconut, 1/2 cup sugar, flour, melted coconut oil, egg, and vanilla extract until a thick dough forms.
- 3
Press the coconut mixture firmly into the bottom of the prepared pan and bake for 20 minutes until lightly golden brown.
- 4
While the base cools, sprinkle the gelatin over the coconut water in a small saucepan and let it bloom for 5 minutes.
- 5
Heat the gelatin mixture over low heat, stirring in the 2 tablespoons of sugar until completely dissolved, then remove from heat.
- 6
Pour the warm jelly mixture carefully over the cooled coconut base and top with fresh coconut strips.
- 7
Refrigerate the bars for at least 2 hours until the jelly layer is completely firm before slicing into squares.
💡 Chef tips
- Ensure the coconut base is completely cool before pouring the jelly layer to prevent the layers from mixing.
- For a richer flavor, replace the coconut water with full-fat canned coconut milk for the jelly layer.
- Store these bars in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished bars feature a golden, toasted coconut base topped with a firm, crystal-clear jelly that offers a refreshing, sweet, and nutty tropical flavor profile.