Almond Jelly Recipe -
Almond Jelly Recipe
  • READY IN 3+ hrs

Almond Jelly

Recipe by  

"This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin."

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Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    3 hrs 10 mins


  1. Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
  2. Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2009

This is a quick standby for a classic Chinese dessert. It took minutes to prepare and set within hours. The only modification I made the first time round was to reduce the sugar from 3/4 to 2/3 cup. It was still plenty sweet especially with canned fruit cocktail in syrup, so I may reduce the sugar a bit more the next time round. Classic almond jello is made with agar agar, and I have yet to find a good recipe for this. Gelatin has a slightly different texture, more spring and elasticity, but is a good substitute. My toddler loves it, and it's a good way to get calcium in him! The next times I try it, I will experiment with unsweetened soy instead of milk, using 3 cups milk to 1 cup water, substituting coconut milk for 1 cup of milk, etc. This is a keeper!

Most Helpful Critical Review
Mar 10, 2011

Was good, but not something I'd make again. Cheap and easy.

Mar 16, 2011

As many have said, this isn't like the Asian-style almond jelly in texture because this recipe calls for gelatin as opposed to agar-agar (sp.?). However, it is tasty and a great addition to a fruit salad whether you're using fresh or canned fruit. I used only 1/2 cup of sugar (it was still plenty sweet; will use less next time) and 2 tsps. of almond extract.

Mar 20, 2009

I grew up making this with my mom so it's such a nostalgic treat!! I substitute soymilk now since I've become lactose intolerant. Don't pass this up - it's so so delicious!!

Mar 17, 2009

My family enjoyed this so much that I ended up making it twice this week! It's really good and easy to make. The only modification I made is that I used slightly less sugar (1/2 cup) the second time I made it, because I found the first try too sweet. We felt that it was still sweet enough with only 1/2 cup sugar.

Dec 23, 2010

I had a craving for this the other day and was SO happy to find this recipe. I upped the almond to 2 tsp, cause I wanted to make sure it really had an almond flavour, and it was great. The only thing I might change is to lessen the amount of liquid so that the jello is more firm. Thanks for sharing!

Dec 01, 2010

I love to add fruit cocktails in this. I also halve the milk into 1 cup of milk, and substitute the other cup of milk of 1 cup of table cream milk (nestle kind). I noticed when I use kiwis or pineapple, they seem to become icky. I found that if I blanched fruits like kiwi, figs, guava, pineapple, gingerroot and papaya, the enzymes are gone. Also, fruits in heavy syrup, fresh seedless grapes, canned peaches, canned pears, and fruit cocktail sink. Fresh fruit, fruit in light syrup, including fresh orange and lemon slices, sliced apples, peaches, or bananas float.

Jan 21, 2011

This is so good, so refreshing. I would suggest using the fruit cocktail with extra cherries "Very Cherry" I believe its called. I used whole milk, turned out perfect!


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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