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These easy Coconut Water Fruit Jelly Mooncakes combine fresh fruits with coconut water jelly. They are colorful, vibrant, light, and refreshing. Made with simple ingredients and naturally sweetened!

What are your favorite sweets to enjoy and cool down with on hot summer days? One of my favorites is these Coconut Water Fruit Jelly Mooncakes.

A delicious, fruity, refreshing coconut water jelly with a variety of fruits and basil seeds! They are super easy to put together, and you can add any fruits you like. Not to mention, they are healthy, naturally sweetened, vegan, and gluten-free.

Since the Mid-Autumn Festival is coming, I shaped the fruit jelly in mooncake molds. These Coconut Water Fruit Jelly Mooncakes are far from traditional, but a fun and delicious option if you want something lighter, healthier, and guilt-free.

Why You Will Love This Recipe

Easy and quick to make. This dessert is very easy and quick to make compared to other mooncakes.
Pretty and colorful. This recipe makes a beautiful jelly fruit cake with a variety of colorful fruits.
Naturally sweetened. I made these jelly mooncakes without added sweeteners. The sweetness comes naturally from the coconut water and added fruits. You can add honey or sugar if you want them sweeter.
Light and refreshing. The jelly is perfect for those who want something light and not heavy.
Healthy and guilt-free. They are dairy-free, gluten-free, and vegan. There are no artificial flavors, colors, or additives either.

Ingredients You Need

Fruits. I used blueberries, green kiwi, golden kiwi, and red dragon fruit. You can add any fruits you like. Other than fresh fruits, you can also use canned fruits, like lychee and longan.
Basil seeds. When soaked in water, these tiny black seeds quickly swell up and form a translucent jelly coating. You can omit basil seeds if you do not have them.
Coconut water. You can substitute it with water, tea, or any fruit juice. For the best results, the liquid should be clear, or else it will cloud the vibrant color of the fruits.
Sugar. I made these jelly mooncakes without added sweeteners. The sweetness comes naturally from the coconut water and added fruits. You can add honey or sugar if you want them sweeter.
Agar powder. Agar or agar-agar, a jelly-like substance derived from seaweed. Agar-agar sets into a firm, dense, and slightly brittle or crunchy structure.
Jelly powder. The setting agent for the jelly. It makes the jelly elastic, springy, and bouncy. Agar helps the dessert hold its shape firmly at room temperature without melting easily. The jelly powder adds a pleasant, mouth-friendly chew.

How to Make Coconut Water Fruit Jelly Mooncakes

Soak the basil seeds. Soak them in room-temperature water for 15 minutes. Drain the water.
Add fruits to the molds. Add blueberries, kiwis, dragon fruit, and soaked basil seeds into the molds.
Make jelly. In a saucepan, mix coconut water, sugar, agar powder, and jelly powder until well incorporated. Bring to a boil. Turn off the heat. Remove the foam on top.
Pour the jelly. Pour the cooled jelly into the molds. Mix the fruits gently to spread them out evenly.
Chill. Put the jelly in the fridge for at least 2 hours until it sets.

Cooking Tips

Use colorful fruits. Keep the colors in mind, as they will affect how the jelly looks!
Jelly powder substitute. If you don’t have jelly powder, you can substitute it with 1 1/2 teaspoons (3 gr) agar powder. Please note that the jelly will have a denser texture and will not be bouncy.
Remove the foam on the jelly. After boiling the jelly liquid, remove the foam on top to get a clear jelly.
Agar and jelly powder clump. Immediately stir the coconut water after the agar and jelly powder are added. If there is any clumping, you can sieve the mixture.
Do not put too many fruits. If you put too many, there will not be enough jelly mixture to keep the jelly intact. When you take the jelly out of the mold, the fruits may come off.
The jelly sticks to the molds. To make the jelly release easily, wet the molds with water and leave them wet right before pouring the jelly mixture.

How to Store

Keep the jelly in an airtight container in the refrigerator for up to 3 days. Do not freeze the jelly.

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Coconut Water Fruit Jelly Mooncakes

These easy Coconut Water Fruit Jelly Mooncakes combine fresh fruits with coconut water jelly. They are colorful, vibrant, light, and refreshing. Made with simple ingredients and naturally sweetened!

Print Pin Rate

Author: Jaja Bakes

Course: Dessert, Snack

Cuisine: Chinese

Servings: 12 -14 mooncakes

Prep Time25

Cook Time5

Chilling Time2

Total Time2 30

Ingredients

1 tsp (4 gr) basil seeds
24 blueberries
1 green kiwi, diced
1 golden kiwi, diced
1/3 red dragon fruit, diced
3 cups (750 ml) coconut water
Sugar, if desired
2 1/2 tsp (5 gr) agar powder
3 tsp (9 gr) jelly powder

Instructions

In a small bowl, soak basil seeds in water for 15 minutes. Strain the soaked basil seeds. Set aside.
Brush the jelly mooncake molds with water. This stops the cooling jelly from sticking to the surface of the mold, allowing the set jelly to slide out smoothly without breaking.
Divide the blueberries, kiwis, dragon fruit, and basil seeds between the molds evenly. Don't put too much fruit, or the jelly will not hold together well.
In a saucepan, mix coconut water, sugar, agar powder, and jelly powder. Heat the saucepan on medium heat until the mixture boils. Turn off the heat. Remove any foam on top.
Carefully divide the jelly mixture between the molds. Mix the fruits gently to spread them out evenly.
Cool the jelly completely at room temperature. Chill in the fridge for at least 2 hours.
Press the sides of the mold to loosen the edges of the jelly. Flip the mold onto a large plate to release the jelly. Serve chilled.

Notes

If you don’t have jelly powder, you can substitute it with 1 1/2 teaspoons (3 gr) agar powder. Please note that the jelly will have a denser texture and will not be bouncy.