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Place the peeled and segmented oranges into a blender. Blend until a smooth, bright orange puree is formed.

In a small bowl, whisk together the cornstarch and water until a smooth slurry is formed. Set aside.

Pour the orange puree into a medium saucepan. Add the granulated sugar and stir to combine. Place the saucepan over medium heat.

Bring the orange mixture to a gentle simmer, stirring occasionally. Once simmering, slowly pour in the cornstarch slurry while continuously whisking to prevent lumps.

Continue to cook and stir the mixture over medium heat. It will thicken considerably, becoming a very dense, almost paste-like consistency. This should take about 8-10 minutes. The mixture should pull away from the sides of the pan.

Carefully pour the thickened orange mixture into a rectangular glass mold (approximately 8x8 inches or similar). Use a spatula to spread it evenly and smooth the top.

Allow the orange jelly to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 1 1/2 hours, or until completely firm and set.

Once set, carefully unmold the solid orange block onto a clean cutting board. Cut the large block into smaller, uniform rectangular pieces, about 1-inch by 1 1/2-inch.

Spread the shredded coconut on a shallow plate. Roll each individual piece of orange jelly in the coconut until fully coated on all sides.

Arrange the finished coconut-coated orange jelly pieces on a serving plate and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.


Place the peeled and segmented oranges into a blender. Blend until a smooth, bright orange puree is formed.

In a small bowl, whisk together the cornstarch and water until a smooth slurry is formed. Set aside.

Pour the orange puree into a medium saucepan. Add the granulated sugar and stir to combine. Place the saucepan over medium heat.

Bring the orange mixture to a gentle simmer, stirring occasionally. Once simmering, slowly pour in the cornstarch slurry while continuously whisking to prevent lumps.

Continue to cook and stir the mixture over medium heat. It will thicken considerably, becoming a very dense, almost paste-like consistency. This should take about 8-10 minutes. The mixture should pull away from the sides of the pan.

Carefully pour the thickened orange mixture into a rectangular glass mold (approximately 8x8 inches or similar). Use a spatula to spread it evenly and smooth the top.

Allow the orange jelly to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 1 1/2 hours, or until completely firm and set.

Once set, carefully unmold the solid orange block onto a clean cutting board. Cut the large block into smaller, uniform rectangular pieces, about 1-inch by 1 1/2-inch.

Spread the shredded coconut on a shallow plate. Roll each individual piece of orange jelly in the coconut until fully coated on all sides.

Arrange the finished coconut-coated orange jelly pieces on a serving plate and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
