Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Tropical Jelly with Peach & Raspberry Coulis

2 spoon difficulty rating

70 minutes: 10 minutes preparation, 60 minutes in fridge to set


Tropical Jelly with Peach & Raspberry Coulis

This dessert is easy to make but looks really impressive. Preparation is quick - just leave at least an hour for it to set. A coulis is just a posh name for a thin sauce! In fact, they are incredibly easy to make - just whizz the fruit up with a blender to get a blast of wonderful colour and flavour.  You could also vary the fruit - eg try mango or blueberries in the jelly or strawberries in the coulis. New ingredients?

  • Vegegel or agar agar are setting agents (the veggie alternative to animal-derived gelatine) - found in large supermarkets or health food shops
  • Agave syrup is a healthy natural sweetener - available from good health food shops and large supermarkets.

Photo and recipe courtesy of


  • Jelly
  • 500ml/18fl oz white grape or apple juice
  • 1 sachet of Vegegel (eg Dr Oetker from most large supermarkets) OR 1 tsp agar powder from health food shops
  • ½ tin mandarin segments
  • 1 large kiwi fruit
  • 125g/4oz white seedless grapes
  • Caster sugar or agave syrup to sweeten
  • Coulis
  • ½ tin peach halves in fruit juice (without added sugar) - drain and set the juice aside for later
  • 50g/2oz frozen raspberries
  • Agave syrup or caster sugar to sweeten raspberries if desired


1. Peel the kiwi, cut it into small pieces and halve the grapes. Divide the kiwi, grapes and mandarin segments between four bowls. Porcelain bowls are best if you want to turn the jellies out for serving.

2. Follow the Vegegel instructions to make the jelly with the juice. Alternatively, add the agar powder. Heat the grape/apple juice gently until boiling point, stirring to ensure the vegegel/agar is well dissolved. Taste and add sweetener of your choice if you wish. Make sure this is well dissolved also.

3. Pour the warmed juice over the fruit and let the jellies sit in a cool place. Once they have cooled down, chill them in the fridge for one hour.

4. Meanwhile, to make the fruit coulis, blend the peach halves with a hand blender and set the puree aside.

5. Liquidise the frozen raspberries with a little of the peach juice. Sweeten the raspberries a little more with the agave syrup or caster sugar if too tart for your taste. .

6. When the jellies are set, turn out each one onto an individual large plate. Spoon each fruit coulis around artistically and serve.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 17 of 17
Hangover Smoothie
We don't need to say much to sell this smoothie! It's also nice pretty much anytime... full of lovely healthy,...See recipe »
Tofu Katsu Curry
This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time...See recipe »
Tofu Tahini Stir Fry
This recipe was inspired by Viva! staff member, Siobhan as this is very similar to one of her favourite go-to...See recipe »
Creamy Pesto Cannelloni
You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making...See recipe »
Turmeric Chai Cake
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light...See recipe »
Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can't beat that salty peanutty...See recipe »
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »