Mixed Fruit Coconut Bundt Jelly

Mixed Fruit Coconut Bundt Jelly

Have you ever seen jelly bundt cakes sporting elaborate designs, marvelled at the contrast of colours and wondered how the effect is achieved? Read on to find out how this design can be easily achieved!

This jelly cake is also incredibly refreshing when served chilled – simply perfect for the hot and humid tropical weather plaguing us. This recipe, using Del Monte’s fruit cocktail and coconut cream, was specially designed by jelly cakes extraordinaire Esther Chui to be easily prepared with simple ingredients!

Ingredients required for the coconut jelly: water, coconut cream, fine sugar and konnyaku jelly powder

Ingredients required for the fruit jelly: water, fine sugar, konnyaku jelly powder, agar-agar powder and 1 can of Del Monte’s fruit cocktail

Not forgetting the 10-inch bundt mould that will bring this refreshing dessert together!

10-inch bundt mould

Firstly, heat up a saucepan and add the water, coconut cream, sugar and konnyaku jelly powder and stir well.

Add water, coconut cream, sugar and konnyaku jelly powder and mix well.

Heat the mixture on high heat while stirring constantly until it boils. Turn to medium heat and let it boil for another 5 minutes, stirring gently until there are no lumps.

#Tip: As konnyaku jelly powder tends to clump up, you may need to use your spatula to press the biggest lumps against the side of the saucepan to break them up.

Stir till there are no lumps

Ladle the coconut jelly mixture into the bundt pan and let it set at room temperature for 30 minutes.

#Tip: If the konnyaku jelly mixture starts to harden before it is poured into the mould, heat it back up and stir well to get a more liquid mixture for easier pouring.

Ladle the coconut jelly mixture into the bundt mould

After the coconut jelly solidifies, gently press the surface to release it from the mould.

Gently press the surface to release the jelly from the mould

Carefully flip the coconut jelly out onto a plate and use a sharp knife to cut it into 8 equal segments.

Cut the jelly into 8 equal segments

Place 4 of the segments back into the mould, leaving alternate empty spaces, and keep in the fridge while you prepare the fruit jelly.

Place the jelly back in alternate gaps

For the fruit jelly, heat the water, sugar, konnyaku jelly powder, and agar-agar powder in a saucepan over high heat.

Stir constantly until it boils. Then turn to medium heat and let it boil for another 5 minutes. Constantly stir the mixture making sure none of the jelly powder sticks to the bottom of the saucepan.

Stir till there are no lumps

Remove the jelly mixture from heat and ladle it into the empty segments in the bundt mould.

Fill up 1/3 of each of the gaps with the fruit jelly mixture

Fill up about 1/3 of the height and add the Del Monte fruit cocktail onto the jelly.

Add the Del Monte fruit cocktail onto the jelly

Add in more jelly and fruits until it is level with the coconut jelly.

Add more jelly and fruit until it is level with the coconut jelly

Let the jelly cool down to room temperature before chilling in the fridge for 2 hours.

#Tip: do not immediately put the hot jelly into the fridge as it may damage your fridge!

And there you have it! A beautiful and refreshing dessert perfect for parties and sharing!

Cross-section of the mixed fruit coconut bundt jelly

Our home cook used different ratios of the jelly powders for the two flavours as she wanted to create two different textures for the jelly cake. Konnyaku jelly’s texture is very chewy, so do exercise caution while chewing and cut to bite-size when serving to young children or the elderly.

The left-over coconut jelly segments can be used for a second jelly cake or be cut into smaller sizes and added to other desserts such as grass jelly or red bean soup!

Get the full recipe below!