Vegan Strawberry Coconut Jelly Squares

So you want dessert, but you don’t want to turn on the oven, wash five bowls, or emotionally prepare yourself for baking math? Perfect. These vegan strawberry coconut jelly squares are basically dessert on easy mode. Chill, slice, eat. That’s the whole personality of this recipe.

They’re fruity, creamy, lightly sweet, and feel way fancier than the effort involved. The strawberry layer is bright and fresh, the coconut layer is smooth and mellow, and together they act like they were designed by someone who knows what they’re doing (even if you’re just winging it). These are great for hot days, guests, or when you want something sweet but not heavy.

Bonus: they look impressive. Like, suspiciously impressive.

Why This Recipe Is Awesome

First of all, no baking required. Zero. The oven remains untouched, which honestly already makes this recipe elite.

Second, it’s refreshing instead of heavy. No buttery crusts, no sugar overload. Just clean, light flavors that don’t make you want to lie down afterward.

Third, the layers make it look fancy. People see clean jelly squares and assume effort. We both know the truth, but they don’t need to.

It’s also naturally vegan and dairy-free, without strange ingredients or complicated substitutions. And yes, it’s great for make-ahead situations. Parties, meal prep, random Tuesday nights—you’re covered.

Most importantly, it’s hard to mess up. As long as you don’t forget to let the layers set, you’re winning.

Ingredients You’ll Need

Simple ingredients, clear roles. No chaos here.

Strawberry Layer

• Fresh or frozen strawberries (2 cups) – Fresh for best flavor, frozen works in emergencies.
• Sugar or maple syrup (2–3 tbsp) – Adjust based on how sweet your strawberries are.
• Agar-agar powder (1½ tsp) – This is the setting agent. Not optional.
• Water (½ cup) – Helps everything dissolve properly.

Coconut Layer

• Full-fat coconut milk (1 can / 400 ml) – Full-fat only. Light coconut milk will betray you.
• Sugar or maple syrup (2–3 tbsp) – Keep it lightly sweet.
• Vanilla extract (1 tsp) – Makes coconut taste less flat.
• Agar-agar powder (1 tsp) – Yes, again. Different ratio, different job.

Optional:

• Shredded coconut for topping
• Fresh strawberries for decoration

Step-by-Step Instructions

1. Prepare your pan.
   Line an 8×8-inch pan with parchment paper. Leave overhang so you can lift everything out later. This is future-you insurance.
2. Make the strawberry puree.
   Blend strawberries until smooth. If you like texture, leave a few bits. If not, blend aggressively.
3. Cook the strawberry layer.
   In a saucepan, add strawberry puree, sugar, water, and agar-agar. Whisk well before heating. Bring to a gentle boil, then simmer for 2–3 minutes, stirring constantly. Agar needs heat to activate, so don’t rush this.
4. Pour the first layer.
   Pour the hot strawberry mixture into the pan. Let it cool slightly, then refrigerate for 15–20 minutes until just set. Not fully firm—just stable.
5. Make the coconut layer.
   In another saucepan, combine coconut milk, sugar, vanilla, and agar-agar. Whisk thoroughly before turning on the heat. Bring to a gentle boil, then simmer for 2–3 minutes, stirring nonstop.
6. Pour the coconut layer.
   Let the coconut mixture cool for a minute, then gently pour it over the strawberry layer. Pour slowly to keep layers clean.
7. Chill completely.
   Refrigerate for at least 2–3 hours, or until fully set. Overnight works great if you’re patient.
8. Slice and serve.
   Lift out using the parchment, slice into squares, and admire your work. You earned this.

Common Mistakes to Avoid

• Not boiling the agar.
  Agar doesn’t work like gelatin. If it doesn’t boil, it won’t set. Period.
• Using light coconut milk.
  The texture will be weak and sad. Full-fat only.
• Pouring the second layer too early.
  If the strawberry layer is still liquid, the layers will mix. Still tasty, but visually tragic.
• Over-sweetening.
  These are meant to be refreshing, not candy bars. Taste before adding more sugar.
• Moving the pan while it sets.
  Let it chill in peace. Disturbing it creates uneven layers.

Alternatives & Substitutions

This recipe is flexible, not controlling.

• No strawberries?
  Raspberries, mango, or mixed berries all work beautifully. Same method, new flavor.
• Don’t have agar-agar?
  This recipe relies on it. Gelatin is not vegan, and chia seeds won’t give clean layers.
• Want it creamier?
  Add a tablespoon of coconut cream to the coconut layer. Very indulgent.
• Lower sugar option?
  Use less sweetener and rely on ripe fruit. It still works.
• Extra texture?
  Add finely chopped strawberries on top before chilling. Looks fancy, zero effort.

FAQ (Frequently Asked Questions)

Do these taste like jelly or panna cotta?
Somewhere in between. The strawberry layer is jelly-like, the coconut layer is creamy and smooth.

Can I use canned strawberries or strawberry jam?
Fresh or frozen is best. Jam works in a pinch but adjust sugar carefully.

How long do they last in the fridge?
About 3–4 days, covered. After that, texture starts to change.

Can I freeze them?
Not recommended. Agar-based desserts don’t love freezing.

Why did my layers separate weirdly?
Either the first layer wasn’t set enough or the second layer was too hot. Timing matters here.

Are these kid-friendly?
Very. Bright, sweet, and fun to eat without being overwhelming.

Final Thoughts

These vegan strawberry coconut jelly squares are the kind of dessert that makes you feel like you’ve got your life together—at least in the kitchen. They’re light, refreshing, pretty, and ridiculously easy once you understand agar.

Make them for guests and accept compliments. Make them for yourself and eat them straight from the fridge. Either way, this is low-effort dessert energy at its finest.

Now go chill something, slice it into perfect squares, and enjoy the illusion of being extremely put-together.