Tri Layered Coconut Jelly

Tri Layered Coconut Jelly

By sonali
  • Serves: 4 - 5
  • Prep Time: 30 Minute
  • Cooking: 30 Minute
  • Calories:

I just wish it rains soon…….. Its becoming unbearably hot. Its just April so its going to be a long wait.   Here I have used the syrups which are easily available in the markets and which we generally stock up on during the summer months.   I have used khus and rose syrups which have cooling properties but any other syrups can be used.



  1. Heat a cup of water in a vessel, add the khus syrup and 1/2 cup sugar. Stir till the sugar dissolves.
  2. Take half cup of water add one sachet of gelatine and warm it till it dissolves. Add this to the khus mixture and stir well.
  3. Now put this mix in a jelly mold to set in the fridge. Do the same process with the rose syrup. After the khus jelly has set add the rose jelly very gently and keep it to set in the fridge.
  4. Heat a pan and put in the coconut milk, add the sugar. Dissolve the cornflour in a little cold milk and add to the coconut milk and stir till the mixture becomes thick. Put in a few drops of vanilla essence.
  5. Dissolve the gelatine in warm water and add it to the coconut milk. Cool it. Pour in the third layer of coconut jelly in the jelly mold very carefully. Put it back in the fridge to cool.
  6. Garnish with glazed cherries. You can use different combination of squashes. Like Pineapple and orange which go well with the coconut milk.
  7. Also instead of using cornflour you could use vanilla custard powder. This desert can be set in individual molds. Its a very good option for kiddies party where you can set these in transparent plastic cups.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.