If you have a surplus of fresh rambutans and want to make a refreshing, vibrant dessert, this Coconut Rambutan Jelly is the ultimate tropical treat. It is light, naturally sweet, and sets beautifully using plant-based agar agar instead of gelatin.
Making jelly is one of the absolute best ways to enjoy this unique fruit. If you are new to this hairy but delicious ingredient, be sure to check out my guide on how to eat rambutan fruit to learn how to select and handle them. It's easily one of the top Asian fruits you should try when they are in season!
Key Takeaways
- Coconut Rambutan Jelly is a refreshing dessert using fresh rambutans and agar agar instead of gelatin.
- This light jelly lets the floral notes of rambutans shine through, infusing tropical flavor into every bite.
- The recipe features a simple two-step pour method to keep the fruit beautifully positioned in the jelly.
- You can watch a step-by-step video tutorial on Instagram for making this delicious treat.
- Explore more rambutan recipes like rambutan ice cream, rambutan juice, and rambutan jam for additional treats.
Table of contents
Why You’ll Love This Recipe
Unlike heavy dairy desserts, this clear tropical pudding uses coconut water as its base, allowing the floral notes of the fresh fruit to shine. Simmering the fruit directly in the liquid infuses the whole jelly with an authentic tropical flavor.
🎥 Watch the Step-by-Step Video Tutorial!
Head over to Instagram and watch my full Rambutan Jelly Instagram Reel to see it made in real-time! Don't forget to save it for later so you can cook along with me when rambutan season hits.
Ingredients For Rambutan Jelly
- 2.5 cups coconut water
- 2 tsp agar agar powder
- 10 fresh rambutans
Instructions
Step 1: Prep the Fruit
Peel the fresh rambutans and slice the juicy flesh away from the hard inner seeds. Discard the seeds and set the fruit pieces aside.
Step 2: Whisk the Base
Pour the coconut water into a saucepan or pot. Add the agar agar powder and whisk it thoroughly until entirely combined and no lumps remain.
Step 3: Infuse and Simmer
Add the peeled rambutan pieces into the pot with the liquid. Bring the mixture to a simmer over medium heat and let it simmer for 5 minutes. This is a crucial step because it activates the gelling properties of the agar agar while simultaneously drawing out the fragrant rambutan flavor into the liquid.
Step 4: Separate the Fruit
Turn off the heat. Using a slotted spoon, remove the rambutan pieces from the liquid and add them to the bottom of a glass bowl or mold.
Step 5: The Two-Step Pour (For Perfect Fruit Placement)
To get your rambutan fruit pieces beautifully postioned on top, pour just a small amount of the hot liquid into the mold—just enough to cover the rambutan pieces. Place the mold into the freezer for 10 minutes to let this base layer set.
Step 6: Unmold and Serve!
Once set, gently run a toothpick or a thin knife around the outside edge of the mold to separate the jelly from the glass. Place a serving plate upside down over the top of the bowl, firmly hold both, and flip them over to release the pudding. Slice into clean pieces and serve cold!
Want More Healthier Jelly Recipes?
If you love clear, vibrant fruit jellies that are made with only natural sugar (refined sugar free!), you should definitely check out my refreshing Watermelon Jelly recipe next! Or, if you want to create a stunning, colorful dessert table, pair this clear pudding with a layer of my vibrant Dragonfruit Jelly.
Common Questions
Yes, you can use standard gelatin if you do not need the recipe to be vegan or plant-based. However, keep in mind that gelatin needs to be bloomed in cold water first and should never be boiled, whereas agar agar must be simmered for 5 minutes to activate its gelling properties. Agar agar is also more suitable for hot climates (such as Malaysia, where I live). In warm climates, gelatin jelly will turn into a puddle, whereas agar agar jelly will remain firm and hard. Gelatin is also more squishy and will melt when heated. Agar agar remains hard and firm once set (even in hot climates).
Absolutely. If fresh rambutans aren't in season, canned rambutans in syrup work beautifully.
Rambutans are incredibly versatile! If you have extra fruit left over, you should absolutely try making a batch of creamy dairy free rambutan ice cream, blending up a refreshing rambutan juice, or cooking down a small-batch rambutan jam to spread on your morning toast.
Because we use a smart "two-step pour" method to keep the fruit from floating, the base layer takes just 10 minutes in the freezer. After adding the remaining liquid, the pudding will take about 4 hours in the refrigerator to cool completely and set into clean, sliceable squares.
Coconut Rambutan Jelly
Ingredients
- 10 rambutans
- 2½ cup coconut water
- 2 teaspoon agar agar
Instructions
- Prep The Fruit: Peel the fresh rambutans and slice the juicy flesh away from the hard inner seeds. Discard the seeds and set the fruit pieces aside.
- Whisk The Base: Pour the coconut water into a saucepan or pot. Add the agar agar powder and whisk it thoroughly until entirely combined and no lumps remain.
- Infuse and Simmer: Add the peeled rambutan pieces into the pot with the liquid. Bring the mixture to a simmer over medium heat and let it simmer for 5 minutes. This is a crucial step because it activates the gelling properties of the agar agar while simultaneously drawing out the fragrant rambutan flavor into the liquid.
- Separate The Fruit: Turn off the heat. Using a slotted spoon, remove the rambutan pieces from the liquid and add them to the bottom of a glass bowl or mold.
- The Two Step Pour: To get your rambutan fruit pieces beautifully positioned on top, pour just a small amount of the hot liquid into the mold—just enough to cover the rambutan pieces. Place the mold into the freezer for 10 minutes to let this base layer set.
- Unmold and Serve: Once set, gently run a toothpick or a thin knife around the outside edge of the mold to separate the jelly from the glass. Place a serving plate upside down over the top of the bowl, firmly hold both, and flip them over to release the pudding. Slice into clean pieces and serve cold!
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