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 tablespoon unflavored gelatin powder
- •1 cup coconut water (240ml)
- •2 tablespoons granulated sugar (for jelly layer)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking 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 and evenly into the bottom of the prepared pan and bake for 20 minutes until lightly golden.
- 4
While the base cools, stir the gelatin into the coconut water in a small saucepan and let it sit for 5 minutes to bloom.
- 5
Heat the gelatin mixture over low heat, stirring in the 2 tablespoons of sugar until completely dissolved, then remove from heat and let it cool slightly.
- 6
Pour the liquid jelly mixture gently over the cooled coconut base.
- 7
Refrigerate the pan for at least 2 hours, or until the jelly layer is completely firm, before slicing into bars.
💡 Chef tips
- For a more vibrant look, you can add a drop of food coloring to the jelly layer before pouring.
- Ensure the coconut base is completely cool before adding the jelly layer to prevent the layers from melting into each other.
- Store these bars in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished bars have a firm, golden-brown coconut crust topped with a clear, wobbly jelly layer that tastes sweet, light, and distinctly tropical.