Can I make Agar Jelly Fruit Cake without coconut milk?

Yes, you can absolutely make a Agar Jelly Fruit Cake without coconut milk. While the coconut layer adds richness and flavor, it’s optional and can be replaced with other creamy alternatives. You can use plant-based milk such as almond, oat, or soy milk to maintain a similar texture while offering different flavors. Alternatively, you can skip the creamy layer entirely and make a two-layer jelly cake with just fruit and juice. The beauty of Agar Jelly Fruit Cake is its adaptability. You can customize it to dietary preferences, flavor profiles, or even color themes.

How long can I store Agar Jelly Fruit Cake?

Agar Jelly Fruit Cake is best eaten within 2 to 3 days of making it. Store the cake in an airtight container in the refrigerator to keep it fresh. The cake will maintain its firmness thanks to the agar, but after a few days, some fruits may start to release water or lose texture. While agar doesn’t melt like gelatin, refrigeration helps maintain its crisp bite and refreshing taste. Avoid freezing the cake, as this can affect the texture and cause separation between layers.

Why didn’t my Agar Jelly Fruit Cake set properly?

If your Agar Jelly Fruit Cake didn’t set firmly, the most likely cause is either not boiling the agar agar mixture long enough or not using the correct amount of agar agar powder. Agar must be boiled for at least one full minute to activate its gelling properties. Stir continuously and ensure it's fully dissolved in the liquid before pouring. Also, be sure to measure your ingredients accurately. Using less agar than required can result in a jelly that doesn't hold its shape. If the cake is too soft or wobbly, try adding a little more agar in your next batch for a firmer texture.

What is the best fruit to use in Agar Jelly Fruit Cake?

The best fruits for Agar Jelly Fruit Cake are those that hold their shape and offer a variety of colors and textures. Great choices include mango, kiwi, pineapple, papaya, lychee, and blueberries. These fruits not only provide beautiful color contrast when suspended in the jelly but also complement the light, refreshing nature of the dessert. Avoid overly watery fruits like watermelon, or fruits that brown easily like bananas or apples. Stick with firm, fresh tropical fruits or canned options like lychee to keep your Agar Jelly Fruit Cake both tasty and visually appealing.

Agar Jelly Fruit Cake – The Best 3-Layer Thai Dessert You’ll Love

Description

A vibrant and refreshing Thai-inspired dessert made with layers of fresh fruit, coconut milk, and fruit juice, all set with agar agar. Vegan, gluten-free, and perfect for warm weather occasions.

Ingredients

Scale

1⅓ cups water
⅔ cup juice from canned lychee (reserve lychee fruit)
¼ cup sugar (for fruit layer)
1¾ teaspoons agar agar powder (for fruit layer)
~2 cups mixed fresh fruit (mango, kiwi, lychee, papaya, pineapple, blueberries)
¾ cup full-fat coconut milk
¼ cup water (for coconut layer)
¾ teaspoon + ⅛ teaspoon agar agar powder (for coconut layer)
3 tablespoons sugar (for coconut layer)
A pinch of salt
~4 inches pandan leaf (optional)
¾ cup juice of your choice (e.g. mango)
¼ cup water (for juice layer)
¾ teaspoon + ⅛ teaspoon agar agar powder (for juice layer)
Sugar to taste (for juice layer)

Instructions

Prepare all fruits by washing, peeling, and cutting into small pieces. Measure all ingredients for each layer separately and set aside.
In a saucepan, mix cold water, lychee juice, and agar agar powder. Stir until no lumps remain. Turn on heat and bring to a boil, stirring constantly. Boil for 1 minute until agar is fully dissolved. Add sugar and stir until dissolved.
Pour a thin layer of the agar mixture into the mold. Quickly arrange fruits evenly in the layer. Gently pour remaining mixture over the fruit. Let sit until firm.
For the coconut layer, mix coconut milk, water, and agar agar powder in a saucepan. Add pandan leaf if using. Stir well and bring to a boil while stirring. Boil for 1 minute, then add sugar and salt. Remove pandan leaf.
Ensure fruit layer is firm to touch. Pour the hot coconut mixture gently over the set fruit layer. Let sit until firm.
Prepare the juice layer by mixing juice, water, and agar agar powder. Bring to a boil while stirring. Boil for 1 minute. Add sugar if needed and stir until dissolved.
Check the coconut layer for firmness. Slowly pour juice layer on top, using the back of a spoon to soften the flow if needed. Let sit at room temperature for 30 minutes, then refrigerate for at least 2 hours.
To unmold, loosen edges with a spatula. Dip mold in warm water for a few seconds and invert onto a plate. Slice and serve chilled.

Notes

Use full-fat coconut milk for creaminess.
Do not freeze the cake—agar jelly becomes rubbery when thawed.
Boil agar mixtures fully to activate setting properties.
Layer pouring should be gentle to avoid breaking the layer underneath.
Let each layer cool just enough before pouring the next to prevent separation.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 110
Sugar: 12g
Sodium: 25mg
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: Agar jelly fruit cake, Thai dessert, vegan fruit cake, jelly cake, layered agar cake, tropical jelly dessert