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Coconut Jelly Breakfast Jar


Coconut Water Jelly

  • 250mL Cocobella Straight Up coconut water
  • 2g agar agar
  • 1 white nectarine, sliced

Raspberry Chia Pudding

  • ½ cup chia seeds
  • ½ cup fresh raspberries, lightly chopped
  • ¼ cup Cocobella Straight Up coconut water

Blackberry Almond Cream

  • ½ cup raw almonds, soaked
  • ½ cup fresh blackberries
  • ¼ cup Cocobella Straight Up coconut water


  • Fresh raspberries
  • Fresh blackberries


*Note: Prepare the jelly and chia layers the night before consuming for best results.

To make the jelly, place the coconut water and agar agar in a small saucepan, stirring over a medium heat for 5-10 minutes. Pour into a jar and add nectarine slices. Leave to set in the fridge.

To make the chia pudding, combine ingredients in an airtight container, mixing well until combined. Secure the lid and place in the fridge overnight to set. Once set, remove chia pudding mixture from the fridge and scoop into the jar, on top of the set jelly layer.

To make the almond cream, place ingredients in a blender and whip into a smooth consistency. Scoop into the jar on top of the chia pudding. Top with fresh berries and serve immediately. Berry heaven!

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