Rainbow Layered Jelly with Coconut Milk

Name: Rainbow Layered Jelly with Coconut Milk
Prep time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Française
Ingredients: 5 packets fruit-flavoured jelly powder (grape, pineapple, tutti-frutti, lemon, tangerine); 900 ml boiling water; 900 ml ice-cold water; 1 can sweetened condensed milk (about 397 g); 1 cup coconut milk (about 200 ml); A little neutral oil, for greasing the mould

By Marie Lefebvre · Updated October 16, 2026

A showstopper that is actually effortless: five fruity jelly layers, each one separated by a silky cream of condensed milk and coconut. No oven, no pastry skills, just a little patience and a whole lot of wow.

Prep⏱️ 150 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

5 packets fruit-flavoured jelly powder (grape, pineapple, tutti-frutti, lemon, tangerine)
900 ml boiling water
900 ml ice-cold water
1 can sweetened condensed milk (about 397 g)
1 cup coconut milk (about 200 ml)
A little neutral oil, for greasing the mould

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Lightly grease a ring mould (one with a central hole) with neutral oil and set it aside.
2
In a bowl, dissolve the first jelly packet in 150 ml boiling water, stirring until the grains have completely disappeared.
3
Stir in 150 ml ice-cold water, then pour half of this jelly into the mould. Chill in the freezer for 15 minutes, until the layer is set.
4
Meanwhile, mix the remaining half of the jelly with 6 tablespoons condensed milk and 4 tablespoons coconut milk.
5
Once the first layer is firm, gently spoon the creamy mixture over the top and return it to the freezer for 15 minutes.
6
Repeat with each of the four remaining flavours: 15 minutes to set the jelly layer, 15 minutes for the cream layer.
7
After the final cream layer (tangerine), refrigerate for at least 3 hours.
8
Just before serving, dip the mould briefly in hot water and turn the dessert out onto a plate. Enjoy!

💡 Chef's Tip

Patience is the whole trick here: each layer must be properly set before the next one goes in, otherwise the colours bleed together. Always spoon the cream in very slowly, over the back of a spoon, so you do not carve into the layer below. For a clean unmoulding, dip the tin in hot water for 10 seconds and flip it onto the serving plate straight away. This dessert is even better made the day before, when it is firmer and easier to turn out.