Recipe courtesy of Sarah Benjamin


  1. Soak 1 packet of gelatine powder in 2 tablespoons cold water until softened.
  2. In a small saucepan, heat up the coconut water and keep simmering with 4 tablespoons of caster sugar. Stir in the softened gelatin until completely dissolved.
  3. Divide the coconut water mixture evenly among serving glasses. Place inside the fridge to set – this takes about 3-4 hours.
  4. Soften the remaining 1 packet of gelatin powder in 2 tablespoons cold water.
  5. Juice the watermelon flesh to obtain 400ml watermelon juice, then heat up gently with 1 to 2 tablespoons caster sugar (dependant on sweetness of watermelon).
  6. Stir in the lime juice, off the heat.
  7. Dissolve the softened gelatin in the watermelon juice completely. Pour the watermelon juice mixture on top of the set coconut water jelly and return to the fridge for another 3-4 hours, until completely set.
  8. Before serving, top each glass with cubed watermelon and julienned mint leaves.


  • 400ml Coconut Water
  • 600g Watermelon Flesh
  • 50ml Lime Juice
  • 8tbs Caster Sugar
  • 2 envelopes Gelatine powder
  • 4tbs Cold Water
  • 1 cup Cubed Watermelon flesh, to serve
  • Julienned Mint Leaves, to serve