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Prepare the coconut cream clouds: Open the chilled can of Nature's Charm Coconut Whipping Cream. Scoop out the thick cream from the top, leaving any liquid behind. Fill the cloud-shaped silicone molds with the coconut cream. Place the molds in the freezer for at least 1 hour, or until firm.

Prepare the clear jelly base: In a medium saucepan, combine the water, granulated sugar, and agar-agar powder. Whisk well to combine. Bring the mixture to a boil over medium heat, stirring constantly, until the sugar and agar-agar are fully dissolved, about 2-3 minutes. Remove from heat.

Strain the jelly base: Carefully strain the hot jelly mixture through a fine-mesh sieve into a heatproof measuring jug or bowl. This ensures a perfectly clear jelly.

Color the jelly: Add 3 drops of blue food coloring and 1 drop of green food coloring to the strained jelly base. Stir gently until a beautiful blue-green color is achieved. Adjust coloring as desired.

Assemble the cake: Carefully remove the firm coconut cream clouds from their silicone molds. Arrange them evenly at the bottom of a round metal cake pan (approximately 8-inch diameter).

Pour the jelly: Gently pour the blue-green jelly mixture over the arranged clouds in the cake pan, ensuring the clouds are fully submerged. Be careful not to dislodge the clouds.

Chill and set: Cover the cake pan with plastic wrap and refrigerate for at least 3 hours, or until the jelly is completely set and firm.

Serve: Once set, carefully invert the Cloud Jelly Cake onto a white serving plate. Slice and serve, revealing the beautiful floating clouds within the translucent jelly.


Prepare the coconut cream clouds: Open the chilled can of Nature's Charm Coconut Whipping Cream. Scoop out the thick cream from the top, leaving any liquid behind. Fill the cloud-shaped silicone molds with the coconut cream. Place the molds in the freezer for at least 1 hour, or until firm.

Prepare the clear jelly base: In a medium saucepan, combine the water, granulated sugar, and agar-agar powder. Whisk well to combine. Bring the mixture to a boil over medium heat, stirring constantly, until the sugar and agar-agar are fully dissolved, about 2-3 minutes. Remove from heat.

Strain the jelly base: Carefully strain the hot jelly mixture through a fine-mesh sieve into a heatproof measuring jug or bowl. This ensures a perfectly clear jelly.

Color the jelly: Add 3 drops of blue food coloring and 1 drop of green food coloring to the strained jelly base. Stir gently until a beautiful blue-green color is achieved. Adjust coloring as desired.

Assemble the cake: Carefully remove the firm coconut cream clouds from their silicone molds. Arrange them evenly at the bottom of a round metal cake pan (approximately 8-inch diameter).

Pour the jelly: Gently pour the blue-green jelly mixture over the arranged clouds in the cake pan, ensuring the clouds are fully submerged. Be careful not to dislodge the clouds.

Chill and set: Cover the cake pan with plastic wrap and refrigerate for at least 3 hours, or until the jelly is completely set and firm.

Serve: Once set, carefully invert the Cloud Jelly Cake onto a white serving plate. Slice and serve, revealing the beautiful floating clouds within the translucent jelly.
