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–+ servings
Single orange jelly square coated in coconut with a candied cherry on top on a white plate

Orange Jelly

Bright, sliceable orange jelly squares thickened with cornstarch, chilled until firm, then rolled in coconut and topped with cherries.
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Prep Time 10 minutes
Cook Time 10 minutes
rest time 2 hours
Total Time 2 hours 20 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Orange jelly base
  • 2 1/2 cups 600 ml Orange juice, about 5–6 oranges
  • Orange zest from 2 oranges optional
  • 1/4 cup 50 g Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup 65 g Cornstrach
For coating
  • 1/2 cup Desiccated coconut
For decoration
  • Candied cherries optional

Equipment

  • Citrus juicer
  • Fine-mesh strainer
  • Medium saucepan
  • Whisk
  • Rubber spatula
  • 8-inch square dish (or similar)
  • Knife
  • Cutting board
  • Plate or bowl for coconut

Method
 

  1. Strain the orange juice into a saucepan to remove pulp.
  2. Whisk in sugar, salt, cornstarch, and orange zest (if using) until smooth.
  3. Cook over medium heat, whisking constantly, until thick and glossy.
  4. Pour into a dish and smooth the top. Chill until set.
  5. Unmold and cut into squares.
  6. Roll each square in desiccated coconut to coat.
  7. Top with candied cherries (optional) and serve chilled.

Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 0.5gFat: 1.5gSaturated Fat: 1.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 40mgPotassium: 60mgFiber: 0.6gSugar: 8gVitamin A: 10IUVitamin C: 12mgCalcium: 10mgIron: 0.2mg

Video

Notes

  • Whisk cornstarch into cold juice first to avoid lumps.
  • Stir continuously as it thickens—cornstarch sets quickly.
  • For clean cuts, chill well and use a lightly oiled knife.
  • Desiccated coconut can be unsweetened or sweetened; sweetened will make the finish sweeter.
  • Store covered in the fridge up to 5 days.

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