Coconut Lime Jelly

Annemarie Fussell


My family loves to eat cream cheese,jelly,and crackers for appetizers at family parties. Being the Jelly Queen of the family, it is up to me to supply the jelly. While trying to come up with a unique flavor for a pool party, I could not get the memory of 1980's suntan lotion smell out of my mind. When coconut flashed in my mind, I immediately heard the lyrics,"You put da lime in da coconut.." and from there I ended up with a delish coconut lime jelly !

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Notes from the Test Kitchen:
We plain LOVE the flavors of this jelly! We've been coming up with so many fun ways to use it: with graham crackers, on a warm biscuit, with muffins... and on ice cream!


1 can(s)
coconut juice ( 17.6 oz)
1 can(s)
cream of coconut (15 oz)
1/2 c
lime juice
3 Tbsp
fruit pectin, powdered
4 1/2 c
1/4 c
coconut, flaked

How to Make Coconut Lime Jelly


  • 1Prepare jars and two piece lids in hot water.
  • 2In large deep pot, combine coconut juice,cream of coconut,lime juice, coconut, and powdered pectin. Stir well.
  • 3Bring to a hard rolling boil over high heat, stirring constantly.
  • 4When mixture reaches boil, add sugar all at once. Stir constantly, making sure that all sugar is dissolved.
  • 5Bring mixture to a hard rolling boil that cannot be stirred down. Boil for exactly one minute.
  • 6Remove from heat, and stir for 7-8 minutes until mixture begins to thicken and coconut flakes begin to suspend in mixture. If you skip this step, all of the coconut flakes will remain at the top of the jelly.
  • 7After the coconut begins to settle in the mixture, ladle the jelly into the prepared jars,tighten lids, and return to the pot of the boiling water and process for 10 minutes. Remove, and cool.
  • 8Makes 6-8 half pint jars.

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About Coconut Lime Jelly

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #coconut, #lime, #Jelly