Fruit Cocktail with Almond Jelly

February 11, 2021
Fruit Cocktail with Almond Jelly

When you eat in a Chinese restaurant, most of the time you are offered Almond Jelly with either Lychees or Fruit Cocktail. Common as it may seem, it is also a very easy dessert to do and involves just making the jelly and opening a can of Lychee or Fruit Cocktail.  To make it a bit upscale, I add nata de coco and water chestnuts, to give it another texture and dimension.

Fruit Cocktail with Almond Jelly

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A refreshingly cool dessert of fruit cocktail and almond jelly. For this recipe I added nata de coco and water chestnuts.


  • 1 package almond jelly - I use the one made in Thailand
  • 1 large can of fruit cocktail
  • 1 small bottle of nata de coco
  • ½ can of water chestnuts - slice into 4 pieces



Follow the procedure in the packet of almond jelly; it usually says add water and simmer till the mixture is dissolved.


Place in a pan, 8 inches by 8 inches, to cool and then refrigerate.


Cut into ½-inch cubes.


Place in a salad bowl.


Pour in the fruit cocktail, fruits and syrup.


Open the nata de coco; give it a quick rinse and drain. Add to the fruit cocktail; add the jelly and carefully mix.


Add the sliced water chestnuts.


Chill and serve.

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