Coconut and Raspberry Vegan Jelly Stars

Ever since discovering agar agar powder, I’ve really enjoyed creating jelly recipes using it. Although it has a distinct flavour and taste, I’ve found that using fruity flavours is a good way of covering it up. The best thing about using agar, is its able to set just about anything. If you wish to add more or less sugar to a recipe, it’ll work in the same way so there’s no need to worry about exact quantities!


For the raspberry layer

  • 90g fresh or frozen raspberries
  • 1/4 lemon, juiced
  • 1 tsp agave syrup
  • 1 tsp agar agar powder

For the coconut layer

  • 100ml plant based milk
  • 25g desiccated coconut
  • 1/2 tsp vanilla extract
  • 1 tsp agave syrup
  • 1 tsp agar agar powder


  1. Begin by placing your moulds on a tray that can be easily refrigerated. A tupperware box will also work
  2. Heat the raspberries over a medium heat. Once they turn into mush and begin to bubble, add in the remaining ingredients, stir well for about 1 minute then pour into the moulds, filling them approximately half way
  3. Now for the coconut layer. Heat the milk and desiccated coconut over a medium high heat. When it begins to boil, turn the heat down and add the remaining ingredients. Stir well and add to the top of the raspberry layer. Check with your finger before to make sure the raspberry layer is set (firm to touch – your finger shouldn’t sink in!)
  4. Refrigerate for 40 minutes to an hour then remove from moulds, top with extra dedicated coconut and enjoy!

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