What is Coconut Jelly good for?

Here’s where Thai Coconut Jelly Dessert really shines. It’s not only tasty—it’s also surprisingly healthy. Here’s why it’s good for you: Hydration Thanks to the coconut water content, this jelly offers a dose of electrolytes, including potassium and magnesium—perfect for keeping you refreshed in hot weather. Healthy Fats Full-fat coconut milk is a source of medium-chain triglycerides (MCTs) , which promote brain function and metabolism. These fats are easier to digest and offer long-lasting energy. Dairy-Free and Gluten-Free The recipe contains no dairy or gluten, making Thai Coconut Jelly Dessert ideal for those with food sensitivities. Low in Calories A single serving is light and satisfying, especially when made with allulose or other low-glycemic sweeteners. Gut-Friendly Texture The jelly texture is soft and easy on the stomach. It’s suitable for kids, seniors, and anyone recovering from digestive issues. All in all, Thai Coconut Jelly Dessert offers a rare combination: it’s indulgent, naturally sweet, and actually supports a healthy lifestyle.

What is Melo Melo made of?

Melo Melo is a modern, trendy version of coconut jelly that’s gained popularity in the U.S.—especially through dessert shops that specialize in Asian-inspired sweets. While it’s not exactly traditional Thai, it’s inspired by the same core idea. Melo Melo typically includes: Coconut cream or milk Gelatin or agar for texture Sweeteners like sugar or agave Flavor add-ins like vanilla or fruit puree In essence, Melo Melo is a commercial spin-off of what traditional Thai Coconut Jelly Dessert has been for generations: a simple, elegant, and satisfying tropical treat. What sets Thai coconut jelly apart is its connection to cultural tradition, natural ingredients, and balance of lightness and flavor.

What is Coconut Jelly called?

Globally, coconut jelly goes by many names. In the context of Thai cuisine, it’s most commonly referred to as Thai Coconut Jelly Dessert , or again, “Wun Maprao.” But in other countries, coconut jelly appears under different names: In Vietnam , it’s called thạch dừa —usually firmer, often layered, and served in young coconut shells. In the Philippines , you might see buko jelly , a dessert with shredded coconut meat. In Japan , versions using agar are known as kanten coconut jelly . Despite regional differences, the Thai version stands out for its creamy, smooth texture and the balanced combination of coconut milk and coconut water. If you’re searching for a light, naturally sweet, dairy-free treat, Thai Coconut Jelly Dessert delivers every time.

What is the name of the Thai Coconut Jelly?

The official name for Thai Coconut Jelly Dessert in Thai is “Wun Maprao” . Wun means jelly. Maprao means coconut. It’s a fitting name for a dish that’s both straightforward and beloved. This name is widely recognized throughout Thailand, especially in dessert stalls, family kitchens, and local markets where Thai jelly desserts are a staple offering. Whether served in clear glass jars or cute dessert cups, this jelly is instantly recognizable by its smooth white texture and creamy coconut aroma.

Thai Coconut Jelly Dessert – The Most Delicious Treat You Must Try!

Description

This Coconut Milk Jelly is a light, creamy, and naturally sweet dessert made with full-fat coconut milk, honey (or allulose for a keto option), and fresh fruit. It’s perfect for a refreshing, no-bake treat.

Ingredients

Scale

1 cup coconut water, divided
2½ teaspoons unflavored gelatin powder
2½ cups full-fat coconut milk
¼ cup honey (or ⅓ cup liquid allulose for keto)
½ teaspoon vanilla extract
1½ cups sliced fresh fruit (optional, for topping)

Instructions

Pour ¼ cup of the coconut water into a small bowl. Add the gelatin and whisk until well-incorporated. Set aside to let the gelatin bloom and rehydrate.
In a small saucepan, combine the remaining coconut water, coconut milk, and honey. Heat over medium, stirring frequently until the honey dissolves and the mixture is hot but not boiling.
Remove from heat and whisk in the hydrated gelatin and vanilla extract, ensuring there are no lumps.
Strain the mixture through a fine mesh sieve into a liquid measuring cup to remove any lumps. Skim off bubbles if needed.
Evenly divide the mixture into six 6-ounce glass jars.
Refrigerate the jars uncovered for 1 hour. Then cover and chill until fully set, about 4 hours.
Top with sliced fresh fruit if desired before serving.
Store in sealed containers in the fridge for up to 3 days.

Notes

Use full-fat coconut milk for best texture and flavor.
Honey provides a light sweetness, but allulose makes this keto-friendly.
Make sure gelatin is fully bloomed before adding to hot liquid to prevent clumping.
Fresh fruit adds color and flavor but is optional.

Nutrition

Serving Size: 1 jar (approx. 6 oz)
Calories: 190
Sugar: 7g
Sodium: 20mg
Fat: 17g
Saturated Fat: 15g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: Coconut Milk Jelly, No Bake Dessert, Keto Coconut Jelly, Dairy Free Pudding, Coconut Dessert