Vietnamese coconut jelly and coconut jelly cubes: A refreshing ingredient loved worldwide

Vietnamese coconut jelly is a familiar product made from coconut water and appreciated for its clear appearance, refreshing texture. Today, Vietnamese coconut jelly is not only popular in Vietnam but also loved by consumers in many countries. In particular, the coconut jelly cube format makes it easy to use in a variety of food and beverage applications.

What are Vietnamese coconut jelly and coconut jelly cubes?

Vietnamese coconut jelly (nata de coco) is produced from coconut water through a fermentation process that creates a transparent jelly layer. After fermentation, the jelly is cut into small pieces and is known for its clear appearance and firm, crispy texture.

Unlike nata de coco, coconut agar jelly is made from fresh coconut water and agar. After cooking, the mixture is left to set into a firm layer, then cut into small, bite-sized pieces, commonly referred to as coconut jelly cubes. When coconut milk is added, the jelly may appear milky white instead of clear.

Vietnamese coconut jelly (nata de coco) is known for its clear appearance and firm, crispy texture.

Why Vietnamese coconut jelly is loved

People around the world love Vietnamese coconut jelly due to several distinctive features:

• A clear and attractive appearance that enhances visual appeal
• A crispy and refreshing texture that provides a pleasant mouthfeel
• A light, easy-to-enjoy taste suitable for different preferences

These characteristics make Vietnamese coconut jelly suitable for various uses and appealing to a wide range of consumers. In addition, its consistency and quality contribute to its growing presence in international markets.

In Vietnam, G.C Food Joint Stock Company (GC Food) is known as a trusted producer of Vietnamese coconut jelly, offering products made from coconut water through controlled production processes. With its Vinacoco factory (Viet Nam Co Co Food Joint Stock  Company), a subsidiary of GC Food Group, located in Dong Nai, the company has developed a wide range of internationally certified Ben Tre coconut jelly products that meet the standards of markets such as the U.S., Japan, South Korea, and the Middle East. 

GC Food’s Ben Tre coconut jelly stands out for:

• Advanced Pasteurization technology: Keeps the jelly’s natural fiber texture and signature chewiness.
• UHT aseptic system: A sterilization and aseptic filling technology that extends product shelf life without the need for harmful preservatives.
• Premium coconut source: Made from mature coconuts grown in Ben Tre – Vietnam’s “coconut capital.”
• Comprehensive international certifications: FSSC 22000, HALAL, FDA, and Kosher.
• Creative designs: Available in cube, heart, star, or round shapes with popular flavor options for both F&B and export markets.

How to make clear and firm coconut jelly cubes at home

To achieve a clear, crunchy coconut jelly cube without water separation, simply follow the correct steps – from preparing the coconut and mixing the jelly solution to pouring the molds and chilling.

Ingredients list

Estimated preparation time:

• Ingredient preparation: 10 – 15 minutes
• Cooking time: about 5 – 10 minutes
• Setting time: 1 – 2 hours

Ingredient	Suggested Amount (for 6 servings)
Fresh coconuts (young coconut or semi-mature coconut)	2 coconuts, yielding about 140 ml of coconut water; keep the shells for molds
Agar powder (soft or crispy type)	70g
White granulated sugar	40g
Coconut milk	30ml

Prepare the coconut

• After buying fresh coconuts, use a knife to remove the brown skin attached to the coconut flesh. 
• Then, create a small hole at the top of the coconut to pour the coconut water into a bowl.
• Keep the empty coconut shells to use as molds for the jelly, which will make the final product more aromatic and visually appealing.

Mix the jelly mixture

• Add 70g of agar powder and 40g of sugar into a pot and mix well first to prevent clumping during cooking.
• Next, pour in about 140ml of fresh coconut water and stir until the agar powder completely dissolves and the mixture is evenly combined.

Cook the coconut jelly

• Place the pot on the stove and cook over medium heat, stirring gently and continuously so the agar powder does not settle at the bottom or form lumps.
• When the mixture starts to lightly boil and the agar powder has fully dissolved, turn off the heat and prepare to pour the molds.

Pour the coconut jelly into molds

Divide the cooked jelly mixture into two equal portions:

• Portion 1: Pour half of the clear coconut jelly mixture into one cleaned coconut shell.
• Portion 2: Add 30ml coconut milk to the remaining jelly mixture, stir well to create a creamy white layer, then pour it into the other coconut shell.

Chill and cut into cubes

• After pouring the molds, place both coconuts in the refrigerator for about 1 hour until the jelly completely sets.
• Once firm, use a knife to cut the jelly into small bite-sized cubes. You can serve it as a dessert or use it as a topping for sweet soups, bubble tea, and other drinks.

Making crispy coconut jelly cubes at home is simple and suitable for everyone.

Conclusion

Vietnamese coconut jelly stands out for its clear structure, firm texture, and refreshing taste. Whether in fermented form or as coconut jelly cubes made with agar, it remains a popular coconut-based product that continues to be loved by consumers around the world.