Coconut jelly, also called “nata de coco”, was invented in the Philippines in 1949 as an alternative to a pineapple gel-like dessert that was in popular demand but seasonally limited. The coconut version quickly caught on and spread throughout Malaysia, Indonesia, Thailand, and the Philippines. Coconut jelly is made by combining sugar, pandan leaf, and agar-agar powder with coconut juice and coconut flesh, heating and then chilling to a firm gel. It can be served in a cup or bowl, or sliced into cubes to be eaten by hand. Our OHM Coconut Jelly bead also shows the clear coconut water mingled with succulent slices of sweet coconut flesh. It’s a blizzard of sugary sensations!