Each summer I try to showcase at least one vegan “jello”. This year’s Coconut Raspberry Agar, made with agar-agar a gelatin alternative, is the perfect summertime treat. Not only does it taste like a tropical vacation, but, since agar melts at much a higher temperature then traditional gelatin, it will survive the journey in the summer heat to your friend’s cookout where you will be the hero for bringing something everyone can enjoy, even your vegan friend. This, and many fun and tasty recipes, appear in my book Hello Jell-O! but I have included it hear so you can give it a try.
4 cups coconut milk
2 cups sugar
9 teaspoons agar-agar powder
3 1/2 cups water
1 teaspoon almond extract
1 cup fresh raspberries
In a large saucepan, whisk together the coconut milk, 1 cup of the sugar, and 5 teaspoons of the agar-agar powder and bring just to a boil over high heat, being careful not to let the coconut milk boil over. Decrease the heat to medium and whisk continuously for 3 minutes. Pour the mixture into a 2-quart baking dish and refrigerate until set, but not firm (about 4 minutes).
Meanwhile, in a separate large saucepan, whisk together the water, almond extract, the remaining 1 cup sugar, and the remaining 4 teaspoons of agar-agar and bring to a boil over high heat. Remove from the heat and let the mixture cool to room temperature. Gently spoon the mixture over the coconut layer. As the top layer begins to thicken (this will happen quickly), sink raspberries down into the sugar-water agar, spacing them about 1 inch apart. Refrigerate until firm, about 1 hour. In the dish, cut the agar into blocks with a knife or shapes using small cookie cutters with one raspberry in the center of each block or shape, and serve.
Photo by Angie Cao from Hello, Jell-o! 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets
The Jello Mold Mistress 
This looks lovely. What kind of coconut milk did you use? The canned type that separates or the refrigerated kind that’s similar to almond milk?
I used canned coconut milk. Stir it very well before measuring and adding to the mixture. Thanks!
You win the prize for the most beautiful gelatin dessert I have ever laid eyes on!!
[…] #7. Coconut Raspberry Agar (Vegan Jello Mold) […]
Hi there,
These look amazing. I’m looking for vegan jello shots to authorize a friend. Do you have any tips on adding liquor to these? Thanks
I have not had much luck putting alcohol in agar. Sometimes it does not gel very well so I don’t use it for jello shots. This website has some good tips: http://www.molecularrecipes.com/molecular-mixology-class/cocktail-gels-or-fancy-jell-o-shots/
Hope this helps!
[…] and other ingredients such as fruits are added to it to make it sweet and refreshing. Check out jellomoldmistress.com for some inspiring ideas of how to make beautiful Agar Agar or Jello as they called it in US. Get […]
Really cute presentation, where may one find the flower-shaped mold? As well, out of curiosity, who is the manufacturer/where did you find the spoon in the picture as well?
Thank you, in advance, of your time and reply.
Hello, The flower shapes are cookie cutters I got at a store in Chinatown here in New York: https://victoriabelanger.files.wordpress.com/2013/02/house-cake-ware.jpg I’m not sure where the spoon came from.
These are so fantastic looking! I used the same, cute veggie cutter shapes you did. They have a pleasant taste, but mine turned out a little too tough and gummy. Is that just the way agar agar is? I haven’t used it before and the texture may be something for me to get used to. My layers did separate from one another – I may not have put the second layer on fast enough for them to gel together. Any pointers? I’m not vegan so I may try an unflavored Knox-type gelatin next time around. They’re just too fun to not take another go at them. Thanks! XOKO