If you love light, refreshing, and stunning desserts, this Dragonfruit & Coconut Layered Jelly Cake is for you! Made with agar agar instead of gelatin, this Vietnamese-inspired jelly cake is naturally vegan, dairy-free, and packed with tropical flavors. The beautiful layers of vibrant pink dragonfruit jelly and creamy coconut jelly make it a showstopper for any occasion. Plus, it’s easy to make and requires no baking—just mix, simmer, and chill!

Whether you’re looking for a fun summer treat or a festive dessert for celebrations, this dragonfruit and coconut agar agar cake is a must-try.

Servings, Prep & Cook Time

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2-3 hours

Ingredients

For the Dragonfruit Layer:

2 ½ tsp agar agar powder
2 tbsp sugar (adjust to taste)
2 cups water
½ cup dragonfruit purée (fresh or frozen, blended smooth)

For the Coconut Layer:

2 ½ tsp agar agar powder
2 tbsp sugar
1 ½ cups coconut milk
½ cup water
½ tsp vanilla extract
A pinch of salt

Instructions

Step 1: Prepare the Dragonfruit Layer

In a small pot, combine water, agar agar powder, and sugar. Stir well and let sit for 5 minutes to bloom the agar agar.
Heat the mixture over medium heat, stirring constantly, until the agar agar fully dissolves (about 5 minutes).
Lower the heat to simmer and mix in the dragonfruit purée. Stir until smooth.
Pour the dragonfruit jelly mixture into a mold or cake pan and let it partially set at room temperature while you prepare the coconut layer.

Step 2: Make the Coconut Layer

In another small pot, combine coconut milk, water, agar agar powder, sugar, vanilla extract, and a pinch of salt. Stir well and let sit for 5 minutes to bloom.
Heat the mixture over medium heat, stirring continuously, until the agar agar is completely dissolved. Turn the heat down to a simmer.

Step 3: Layer & Set the Jelly Cake

Check if the dragonfruit layer is slightly firm (it should still be soft but not liquid). If it’s set enough, gently pour the warm coconut layer on top. Repeat with layers until there’s no more liquid.
Allow the entire cake to cool at room temperature for about 30 minutes, then transfer to the refrigerator to fully set for 2-3 hours.

Step 4: Unmold & Serve

Once fully set, carefully loosen the edges with a knife and invert onto a plate.
Slice into portions and serve chilled!

Troubleshooting & Tips

✅ Why is my jelly not setting?

Make sure to bloom the agar agar properly before heating.
If using canned coconut milk, shake it well before measuring (or use full-fat for best texture).

✅ How do I prevent the layers from separating?

Make sure the first layer is slightly firm before pouring the next.
Let the second layer cool for a few minutes before adding, so it doesn’t melt the first layer.

✅ Can I make this in different flavors?

Yes! You can substitute dragonfruit with mango, strawberry, or pandan juice for different variations.

✅ How long does this jelly cake last?

Store in the fridge for up to 4 days in an airtight container.

Final Thoughts

This Dragonfruit & Coconut Layered Jelly Cake is a fun, tropical dessert that’s refreshing, light, and gorgeous to look at! Whether you’re making it for a party or just for yourself, it’s guaranteed to impress.

Give it a try and let me know how it turns out! Would you experiment with other flavors?

How to make Dragonfruit & Coconut Jelly (Agar Agar Dessert)

Recipe by Jen H. DaoCourse: DessertCuisine: asian, vietnameseDifficulty: easy

Servings

8-10

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Dragonfruit Layer:
2 ½ tsp agar agar powder
2 tbsp sugar (adjust to taste)
2 cups water
½ cup dragonfruit purée (fresh or frozen, blended smooth)
For the Coconut Layer:
2 ½ tsp agar agar powder
2 tbsp sugar
1 ½ cups coconut milk
½ cup water
½ tsp vanilla extract
A pinch of salt

Directions

Prepare the Dragonfruit Layer
In a small pot, combine water, agar agar powder, and sugar. Stir well and let sit for 5 minutes to bloom the agar agar.

Heat the mixture over medium heat, stirring constantly, until the agar agar fully dissolves (about 5 minutes).

Lower the heat to a simmer and mix in the dragonfruit purée. Stir until smooth.

Pour the dragonfruit jelly mixture into a mold or cake pan and let it partially set at room temperature while you prepare the coconut layer.
Make the Coconut Layer
In another small pot, combine coconut milk, water, agar agar powder, sugar, vanilla extract, and a pinch of salt. Stir well and let sit for 5 minutes to bloom.

Heat the mixture over medium heat, stirring continuously, until the agar agar is completely dissolved. Lower heat to a simmer.
Layer & Set the Jelly Cake
Check if the dragonfruit layer is slightly firm (it should still be soft but not liquid). If it’s set enough, gently pour the warm coconut layer on top. Repeat layers until all the liquid is gone.

Allow the entire cake to cool at room temperature for about 30 minutes, then transfer to the refrigerator to fully set for 2-3 hours.
Unmold & Serve
Once fully set, carefully loosen the edges with a knife and invert onto a plate.
Slice into portions and serve chilled!