These blue coconut jelly cubes pair a translucent butterfly pea layer with a creamy coconut base. The naturally blue color, sharp square cuts, and clean two-tone finish make the simple vegan dessert unusually striking on a party tray.
Recipe Snapshot
One 7-inch square silicone pan makes 36 cubes. Agar creates a firm, tender bite rather than gelatin’s stretchy chew. The key is boiling both mixtures fully and adding the second layer while the first is set but still slightly tacky.
Ingredients
- 1 3/4 cups water
- 2 tablespoons dried butterfly pea flowers
- 2/3 cup granulated sugar, divided
- 2 1/2 teaspoons agar-agar powder, divided
- 1 1/2 cups full-fat canned coconut milk
- 1/8 teaspoon fine salt
Use agar powder, not flakes, because they require different measurements and cooking times. Full-fat coconut milk gives the white layer enough body and contrast; shake the can before measuring.
1. Brew the Butterfly Pea Tea
Bring the water to a boil, remove it from the heat, and add the dried flowers. Steep for 10 minutes, then strain. Measure 1 1/2 cups of vivid blue tea. Top it up with water if the flowers absorbed more than expected.
2. Cook and Set the Blue Layer
Whisk the tea, 1/3 cup sugar, and 1 1/4 teaspoons agar powder in a small saucepan. Bring the mixture to a full rolling boil over medium heat. Once bubbles break across the entire surface, boil for exactly 2 minutes while whisking constantly.
Pour the mixture into a lightly oiled 7-inch square silicone pan. Leave it undisturbed for 12 to 15 minutes. The surface should feel set but slightly tacky when touched with a clean fingertip.
3. Add the Coconut Layer
Whisk the coconut milk, remaining sugar, remaining agar, and salt in a clean saucepan. Bring it to a full boil and cook for 2 minutes while whisking. Remove from the heat and cool for 3 minutes.
Hold a large spoon just above the blue layer and pour the coconut mixture slowly over its back. This softens the impact and protects the straight division. If the blue layer is completely cold and dry, lightly score its surface with a fork before pouring so the layers bond.
4. Chill and Cut 36 Cubes
Let the pan stand at room temperature for 30 minutes, then refrigerate for 1 hour. Peel the silicone away, flip the slab so blue faces up, and cut six equal rows followed by six equal columns. Wipe a lightly oiled knife after each long cut.
Texture, Serving, and Storage
Serve the cubes cold for the cleanest texture. Refrigerate them in one layer in an airtight container for up to 5 days. Do not freeze: thawing can make agar release water. If the layers slide apart, the first layer set too long; if either layer is soft, the mixture did not reach a complete rolling boil.
For another jewel-like dessert, try apple cider agar jelly cubes or strawberry rose jelly candy. Pair the color palette with this icy blue lychee mocktail.
Final Check
Boil each agar mixture for two full minutes, pour the coconut layer while the blue surface remains tacky, and use a six-by-six cutting grid. Those checkpoints produce the same blue-top, white-bottom cubes shown throughout the recipe.