Osmanthus Coconut Jelly 🥥 Reduced-sugar version for a plant-based delight!


Golden Osmanthus Coconut Jelly 🥥 Reduced-sugar version for a plant-based delight! A sweet experience desired by both taste buds and soul. 👍

On the internet, most golden coconut jellies are made with gelatin, but I tried a reduced-sugar plant-based version. The texture is equally chewy, using soy milk instead of dairy milk and adjusting the recipe. It’s absolutely rich in coconut flavor, so no need to worry about the absence of soy milk taste. Plus, the appearance of coconut jelly alone is ordinary, but with an added layer of osmanthus jelly, it’s like wrapping it in a transparent shell—crystal clear, instantly elevating the luxuriousness. I used a sleep-promoting osmanthus tea recipe to make the jelly, consistently low in sugar and not overly sweet. If desired, you can add osmanthus sugar or honey for consumption.

◤Coconut Jelly ♦ Ingredients for 15 pieces, 3×3 cm squares (If using the 6-inch square fixed-bottom mold from the video, multiply all ingredients by 2)

Konjac Jelly Powder 8 g
White Granulated Sugar 25 g
Monocrystal Sugar 25 g
Table Salt, a pinch with fingertips
Drinking Water, room temperature 90 ml
Coconut Milk 230 ml
Unsweetened Soymilk 150 ml

◤Osmanthus Goji Chrysanthemum Jelly ♦ Ingredients for 15 pieces, 3.5×3.5 cm squares

Hang Ju (Chrysanthemum morifolium) 3 g
Goji berries 5 pieces
Dried longan 5 pieces
Dwarf Lilyturf Root Tuber 5 g
American ginseng slices 2 g
Drinking Water 300 ml
Osmanthus flowers 3 g
White Granulated Sugar 10 g
White Monfruit Sweetener 15 g
Konjac Jelly Powder 18 g


15-piece silicone cube mold, 3×3 cm squares, 1 piece
15-piece silicone cube mold, 3.5×3.5 cm squares, 1 piece


6-inch square fixed-bottom mold, 1 piece (double the amount for coconut jelly)
8-inch square fixed-bottom mold, 1 piece (double the amount for osmanthus jelly, requires cutting after solidifying)

◤Vegan Coconut Jelly ♦ Instructions

❶ In a small saucepan, mix konjac jelly powder, white granulated sugar, monocrystal sugar, and salt with a whisk. This prevents the konjac jelly powder from clumping during heating. Add room temperature drinking water and heat over medium heat, stirring constantly until completely dissolved into a thick, transparent liquid.

❷ Add unsweetened soymilk and continue heating over medium heat, stirring constantly until the sugar is completely dissolved.

❸ Finally, add coconut milk and continue stirring until fully dissolved. Skim off any foam, pour the mixture into the silicone square molds, and refrigerate for at least 1 hour until chilled and solidified.

❹ Remove the solidified coconut jelly squares (if using a square fixed-bottom mold, cut them into squares as needed) and place them in the silicone molds, leaving space around the edges.

◤Osmanthus Goji Chrysanthemum Jelly ♦ Instructions

❺ Add Hang Ju (Chrysanthemum morifolium), goji berries, dried longan, Dwarf Lilyturf Root Tuber, American ginseng slices, and water to a pot. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes to make osmanthus tea.

❻ Strain the osmanthus tea and pour it into a container with osmanthus flowers. Cover and let it steep for 10 minutes. Be careful not to steep the osmanthus flowers for too long, as it may become bitter.

❼ In a large bowl, combine white granulated sugar, Monk Fruit sweetener, konjac jelly powder, and osmanthus flowers. Mix well with a whisk. Strain the osmanthus tea into the bowl and stir until the sugar and konjac jelly powder are completely dissolved. The konjac jelly powder will solidify quickly once dissolved. If it solidifies before pouring into the mold, you can heat it over a water bath and pour the warm mixture over the coconut jelly to adhere them together.

❽ Pour the hot osmanthus tea into the coconut jelly, covering the top. Place it in the refrigerator and chill for 1-2 hours.

❾ The jelly is easy to remove from the silicone mold. Simply unmold and enjoy without the need for soaking in hot water.


  • To highlight the flavor and maintain the white color of the coconut jelly, white granulated sugar and monocrystal sugar are used. Monocrystal sugar is half as sweet as white granulated sugar, resulting in a mild and elegant sweetness without being overly sweet.
  • For the osmanthus tea, a combination of white granulated sugar and Monk Fruit sweetener is used to reduce the sugar content. If you don’t have Monk Fruit sweetener, you can use only white granulated sugar.
  • I recommend using a 15-piece silicone cube mold to create uniform squares without the need for cutting after solidifying.

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