Watermelon Coconut Jelly
Recipe from Sunny Cho
This watermelon jelly is a total showstopper. Naturally sweet, ultra refreshing, and set in its own rind, it’s the kind of summer dessert that turns heads. Coconut water adds subtle tropical flavor, while agar agar gives it a firm, sliceable texture without using gelatin. Best part? There’s no waste — just chill, slice, and serve straight from the shell.
Watch the Recipe
4 hours 15 minutes
15 minutes
8 - 10
What You'll Need
Ingredients
1 (5–6 lb) watermelon, halved
¼ cup sugar
1 cup coconut water
2 tablespoons agar agar powder
Tajín or black sesame seeds, for garnish (optional)
Directions
Step 1
Prep the watermelon: Cut the watermelon in half and scoop out the flesh. Blend the pulp until smooth, then strain through a mesh sieve to extract juice. Pat the emptied watermelon shell dry and set aside.
Step 2
Make the jelly base: In a medium pot, combine the strained watermelon juice, sugar, coconut water, and agar agar. Stir well to combine.
Step 3
Cook: Turn heat to medium and cook the mixture, stirring frequently, until the sugar and agar agar are completely dissolved. Bring to a gentle simmer, then remove from heat.
Step 4
Set the jelly: Pour the mixture into the reserved watermelon shell. Transfer to the refrigerator and chill for 3–4 hours, preferably overnight, until fully set.
Step 5
Serve: Slice into wedges and garnish with Tajín or black sesame seeds if desired.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
