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+ servings
3 jars of spicy chai coconut jelly on a wooden wheel garnished with oranges, raspberries and chocolate.
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5 from 4 votes

Spicy Chai Coconut Jelly

Silky smooth Spicy Chai Coconut Jelly is a light and creamy Asian pudding dessert.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Desserts
Cuisine: Chinese, Thai
Diet: Gluten Free
Servings: 8 4 ounce cups
Calories: 110kcal
Author: HWC Magazine


  • ½ cup Cold water
  • 5 teaspoons Unflavored gelatin
    (we used a grass fed non GMO unflavored beef gelatin or you could use Knox gelatin)
  • 26 ounces Coconut milk
    2 cans (full fat)
  • 6 whole Cardamom pods
    bashed whole (or 1 teaspoon dried ground)
  • 4 whole Cinnamon sticks
    or 2 teaspoons dried ground
  • 2 to 3 whole star Anise or 1 teaspoon ground anise or 5 spice powder
  • 2 inch Ginger
    knob fresh peeled and sliced or ½ teaspoon dried ground
  • 3 to 4 tablespoons granulated sugar or sugar alternative of choice ( as we only like our delicately sweet, can also use honey, coconut sugar or brown sugar if not watching your carb intake) Taste test and add more if you like yours sweeter.
  • ½ teaspoon ground cinnamon optional if using whole spices
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • canned mandarin oranges, raspberries, etc. other fruit as desired for garnish - optional
  • dark chocolate optional - garnish


  • Bloom the Gelatin: In a small bowl, add the cold water and unflavored gelatin. Stir and set aside for 1 minute. Do not let it set to long. First the gelatin will turn into an applesauce consistency and then into a firmer gel. You want to work with it while it is in an applesauce consistency OR stir it up really good.
  • In a sauce pan, add the coconut milk and spices in either whole or ground version (cardamom, cinnamon, anise seeds and ginger). Then add sugar or sugar alternative and stir.
  • Stir the dissolved bloomed gelatin mixture again. Add the gelatin mixture, a sprinkle of extra ground cinnamon (optional if you used WHOLE spices - it gives the dessert a pop of color ), vanilla and a pinch of salt to the spiced coconut milk. Stir continuously over medium simmer heat for about 15 minutes until the gelatin is fully dissolved and the essence of the spices are fragrant.
    Taste and adjust the sweetness level to your liking. (We only like delicately sweet desserts but you may want yours sweeter)
  • First, the coconut mixture will start to show little bubbles on the side. Once it starts a very soft boil. Turn off the heat immediately and remove from burner - if you have an electric stovetop.
  • Pour the coconut jelly mixture through a fine mesh strainer.
  • Then, carefully pour the strained coconut mixture into individual serving cups. If you have any bubbles on top, you can remove them so you have a prettier dessert - but not required. Cover and refrigerate for about 4 hours or overnight. Your Spicy Chai Coconut Jelly will turn into a jello dessert.
  • Just before serving garnish with canned mandarin oranges, raspberries or any fruit you desire. Chocolate, although it is not required is so good with the chai spices - highly recommended. Enjoy!



Leftover can be stored in the refrigerator for up to 3 days. 
How to make coconut jelly cubes?
  • Spray a little oil into the bottom of an 8-inch x 8-inch non-stick cake pan.
  • Then, line the pan both ways with plastic wrap. Allow a little plastic wrap to hang over both sides so it is easier to lift out of the cake pan.
  • Pour the strained coconut chai mixture into the pan.
  • Allow to cool and then place in the refrigerator to cool and set – about 4 hours.
  • Then, using the plastic wrap overhang, carefully remove spicy chai coconut jelly.
  • Cut into cubes or diamond shapes and serve. Dip in shredded coconut flakes, if desired.
Recipe Tips
  • Bloom or dissolve the gelatin first in cold water. This makes sure that the gelatin gets all the way absorbed. If you dump the dry gelatin powder directly into the heated coconut, it will clump up.
  • Cook the spiced coconut mixture over medium heat. You will first notice little bubbles forming on the side. Keep your eye on it and keep stirring. Once the mixture comes to a full boil, immediately remove off the heat.
  • Make sure you continue stirring until all the gelatin is dissolved and none is sticking to the bottom of the pan.
  • Don’t take your eyes off the pan. If you have ever had to clean up the stove top burners after a milk overflow, you will never do that again.
  • Be sure to strain the hot coconut mixture through a fine mesh strainer to remove any of the gelatin that may have not melted and/or whole spices.
  • Cover and place in the refrigerator so a tough skin does not form. Best kept in refrigerator until ready to eat as it gets softer when at room temperature


Serving: 14 ounce serving | Calories: 110kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 155mg | Potassium: 23mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.3mg