Season of greeting and sharing: Coconut Jelly Balls

image presents Coconut Jelly Balls

During this time of the year, all we think about is HOLIDAYS! Christmas and New Year parties are right around the corner. I have an easy dessert idea for you to impress with at parties, coconut juice jelly balls. They are refreshing and very fun to make. Kids can enjoy decorating the balls. Before we start cooking I would like to share the idea behind this blog first.

This blog is inspired by Lion Brand asking me to share a recipe using coconut juice. I was even more happy to share when I found out the product I have used for years is the product they asked for. Living abroad, I always do my best to search for ingredients that are similar to what I have in Thailand. The most challenging subject is freshness. I’m living in Ohio, USA, which is far from the tropical weather and ingredients I am used to. Many ingredients are processed to extend their shelf lives. As a result, texture and taste are different and off sometimes.

Photo credit : กองบรรณาธิการเทคโนโลยีชาวบ้าน

For example, fresh coconut is distinctive. The freshness, sweetness (sometimes with a hint of sourness), and smell from fresh coconut water are impossible to imitate. I have tried many brands, from a small brand to the big companies to make my favorite Matcha Coconut Water. I finally found my favorite coconut juice is FOCO Coconut Juice. Both their coconut and roasted coconut juice are good quality juice. They are the closest to fresh coconut juice I had in Thailand. There is no artificial flavor that overwhelms the drink or food I make.

Here is how to make the coconut juice jelly balls.


  1. FOCO Coconut juice 750 ml
  2. Gelatine 10 g
  3. Granulated sugar 40 g (optional)
  4. Edible flowers or fruit (I could not find the edible flowers in my area because it is winter. If you could find them, the balls would look a lot better!).
  5. Round ice ball tray, this recipe should make about two trays.


  1. Pour FOCO Coconut Juice in a mixing bowl. Add gelatine, mix well, and let it sit for 10 minutes.

2. Then bring the coconut juice to a boil on the stove. Add granulated sugar and stir until the water is clear, no gelatine grain. Turn off the heat.

3. Arrange edible flowers or fruit of your choice in the ice tray.

4. Carefully pour the coconut mixture into the ice tray. Close the top of the tray slowly and gently to keep your decorations in place.

5. Refrigerate at least 3 hours or until the jelly is set. Decorate with more flowers and serve cold.

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