Fruit Cake Jelly is a refreshing, colorful and easy to make dessert. It is filled with yummy fruits such as pineapple, papaya, lychee, orange, green grapes, red grapes and kiwi. You may also replace or add your favorite fruit if you wish.
Prep Time10 minutesmins
Cook Time20 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Dessert
Cuisine: Asian
Keyword: agar jelly fruit cake, fruit cake jelly
Servings: 8
Calories: 226kcal
Author: Jenalyn Rose Forbes
Ingredients
Fruit Jelly
4ozlychee syrup
4ozwater
3tbspwhite sugar
3.17ozclear gelatin powderI used 1 pack of ALSA Gulaman
½cupLycheesliced
½cupBlueberry
½cupPapayacut into small cubes
½cupOrangesliced
½cupGreen Grapescut into halves
½cupRed Grapescut into halves
½cupKiwicut into small pieces
Coconut Milk Layer
8ozcoconut milk
2tbspwhite sugar
3.17ozclear gelatin powderI used 1 pack of ALSA Gulaman
Mango Layer
8ozwater
2tbspwhite sugar
1tbspMango flavored gelatin powderI used Mr. Gulaman
In a small pot, boil the water and add the lychee syrup, gelatin powder and sugar. Mix well and bring to boil while stirring occasionally.
Use a 9" round cake pan and pour 2 tbsp of the jelly mixture. Spread it evenly and let it set for at last 3 minutes. Arrange each layer of the fruit and add a little bit of the jelly. Pour the remaining jelly mixture and remove visible bubbles.
To make the coconut layer, use a small pot, boil the coconut milk then add the gelatin powder and sugar. Mix well and bring to boil while stirring occasionally. Let it cool for at least 3 minutes then carefully pour it to the pan. Repeat the same step for the Mango Layer.
Refrigerate for at least 4 hours and serve chilled.