Vegan Pomegranate Coconut Jelly

A delicious and beautiful Vegan Pomegranate Coconut Jelly Recipe for One! It’s dairy-free and pretty easy to make despite how it looks! Perfect for dessert. This recipes serves 1 but can be easily doubled up for two servings!

5 from 3 votes

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Prep Time 30 mins

Chilling time 1 hr

Total Time 1 hr 30 mins

Course Dessert

Cuisine asian

Servings

Calories 203 kcal

Ingredients

Pomegranate Layer

⅔ cup pomegranate juice freshly squeezed from seeds
⅔ cup water
¼ tsp agar agar powder

Coconut Layer

⅔ cup coconut milk
1 tsp maple syrup
⅔ cup water
½ tsp agar agar powder

Optional

Pomegranate seeds
Fresh mint leaves

Instructions

In a small pot, whisk together pomegranate juice, water and agar agar powder. Bring to a boil while whisking, remove off heat. Pour a layer into your small glass using a funnel and place into the freezer to set. Keep your pomegranate liquid on low heat to keep it from solidifying. You may need to stir in a splash of water if it becomes too thick.
In another small pot, whisk together coconut milk, maple syrup, water and agar agar powder. Bring a boil while whisking, remove off heat.
Remove your glass from the freezer and check to see if pomegranate layer is firm to touch without any breakage. Then pour coconut liquid through a clean funnel to create second layer.
Keep repeating this process until you’ve filled both glasses
Top off with fresh pomegranate seeds and mint
If you’re in a hurry for time, avoid multiple layers and pour in all of your pomegranate jelly liquid first. Allow it to set in the freezer. Then pour in your coconut jelly layer after.
Allow this to chill in the fridge for 1 hour or overnight.

NOTES

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Small pot

3-Cavity Disc Shape Silicone Mold

Measuring Set

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