This vegetarian almond fruit cocktail float is a nostalgic, jiggly almond jelly dessert swimming in sweet evaporated milk. Chilled fruit cocktail on top makes every spoonful creamy, fruity, and lightly floral from the almond extract. It sets in the fridge while you finish dinner, which makes it a warm-weather favorite in my kitchen.
Craving that classic, creamy almond jelly dessert from your childhood? I’ve recreated it to be completely vegetarian without losing an ounce of that signature silky texture! My Vegetarian Almond Fruit Cocktail Float is a refreshingly light treat, surprisingly simple to make at home using agar-agar. The delicate almond flavor combined with sweet fruit cocktail is pure nostalgia in a bowl—the perfect way to cool down after any meal.
Ingredients
• 2 tbsp approx. 0.35 oz / 10g unflavored vegetarian gelatin such as agar flakes
• 0.5 cups 4 fl oz / 120 ml cold water for soaking
• 0.5 cups 4 fl oz / 120 ml boiling water
• 1 cup 8 fl oz / 240 ml cold water remaining
• 2 cups 16 fl oz / 475 ml evaporated milk
• 0.5 cups 3.5 oz / 100g granulated sugar
• 1 tbsp 0.5 fl oz / 15 ml almond extract
• 1 can 15 oz / 425g fruit cocktail, chilled
Instructions
1. In a medium bowl, add the vegetarian gelatin to 0.5 cups 120 ml of cold water. Let it sit for 2-3 minutes to bloom and soften.
2. Pour the 0.5 cups 120 ml of boiling water over the soaked gelatin and stir continuously until the flakes have completely dissolved.
3. Stir in the remaining 1 cup 240 ml of cold water, followed by the evaporated milk, granulated sugar, and almond extract. Mix until the sugar is fully dissolved.
4. Carefully pour the liquid mixture into a 9 x 9 inch 23 x 23 cm square pan.
5. Place the pan in the refrigerator and chill for 1-2 hours, or until the mixture is firm to the touch.
6. To serve, cut the chilled almond jelly into 1-inch 2.5 cm cubes. Place them into individual serving bowls and spoon the chilled fruit cocktail over the top.
Nutritional Information
• Serving Size: 1 Square approx. 1/6 of recipe
• Calories: 170 kcal
• Total Fat: 0 g
• Carbohydrates: 33 g
• Sugars: 10 g
• Dietary Fiber: 1 g
• Protein: 9 g
• Sodium: 105 mg
• Note: Nutritional values are approximate and based on the listed, assuming non-fat evaporated milk to achieve 0g (0 oz) fat.
Pro Tips
• for Success
• Ensure Complete Dissolving: To avoid a grainy texture, make sure the agar is completely dissolved. If needed, gently heat the mixture in a pot on the stove until the liquid is perfectly clear before adding the milk.
• Adjust for a Softer Set: Agar sets firmer than gelatin. For a softer, more wobbly texture similar to panna cotta, reduce the amount of agar flakes by about 1 tsp. (5 ml)
• Use Cold for a Faster Set: Ensure your remaining water and evaporated milk are very cold before adding them to the hot agar mixture to help the jelly set more quickly.
• Chill Everything: For the most refreshing dessert, chill the can of fruit cocktail in the fridge for at least 2 hours before serving. Garnish with fresh mint or toasted almond slivers for extra flair.
FAQ
Q: Is this almond jelly recipe truly vegetarian
A: Yes, this recipe is 100% vegetarian. It uses agar-agar, a plant-based gelling agent derived from seaweed, as a substitute for traditional gelatin, which is an animal-based product.
Q: How can I make this almond jelly vegan
A: To make this recipe fully vegan, replace the dairy evaporated milk with a plant-based alternative. Full-fat canned coconut milk or a vegan evaporated milk substitute will provide the best creamy texture.
Q: Can I use agar agar powder instead of flakes
A: Yes, you can use agar-agar powder, but you’ll need to adjust the amount as it’s more potent. A general conversion is 1 teaspoon of powder for every 1 tablespoon (15 ml / 0.5 fl oz) of flakes. For this recipe, you would use about 2 teaspoons (10 ml / 0.3 fl oz) of agar-agar powder.
Q: How long does vegetarian almond jelly last in the fridge
A: Store the almond jelly cubes in an airtight container in the refrigerator for up to 5 days. For the best quality, keep the jelly and the fruit cocktail separate and combine them just before serving to prevent the jelly from becoming watery.
Pro Tips
- Dissolve the vegetarian gelatin completely in the boiling water before adding anything else; undissolved granules are what cause a cloudy, grainy set.
- Keep the remaining water truly cold when you add it, since cold liquid speeds up the set and gives the jelly a cleaner texture.
- Measure the almond extract carefully, it is potent, and a little too much will flatten the delicate flavor of the milk.
- Cut the set jelly into cubes only once it is fully firm, then fold in the chilled fruit cocktail so the cubes keep their shape.
Frequently Asked Questions
How far ahead can I make this almond fruit cocktail float?
It is an ideal make-ahead dessert. Set the jelly up to a day in advance, keep it covered in the fridge, and add the fruit cocktail and evaporated milk just before serving.
Is this dessert vegetarian?
Yes. It uses vegetarian gelatin such as agar instead of animal gelatin, so the whole dessert stays vegetarian while still setting firmly.
Can I use a different fruit instead of fruit cocktail?
Canned fruit cocktail is what this recipe is built around, but any well-drained, well-chilled fruit works if you want to switch things up. Just pat it dry so it does not water down the milk.
How long does the almond jelly need to set?
Give it about an hour in the fridge until it is completely firm to the touch. If your kitchen is warm, it may need a little longer before you cut it into cubes.
Recipe card below.
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Vegetarian Almond Fruit Cocktail Float
Ingredients
Method
- In a medium bowl, add the vegetarian gelatin to 0. 5 cups 120 ml of cold water.
- Let it sit for 2-3 minutes to bloom and soften.
- Pour the 0. 5 cups 120 ml of boiling water over the soaked gelatin and stir continuously until the flakes have completely dissolved.
- Stir in the remaining 1 cup 240 ml of cold water, followed by the evaporated milk, granulated sugar, and almond extract.
- Mix until the sugar is fully dissolved.
- Carefully pour the liquid mixture into a 9 x 9 inch 23 x 23 cm square pan.
- Place the pan in the refrigerator and chill for 1-2 hours, or until the mixture is firm to the touch.
- To serve, cut the chilled almond jelly into 1-inch 2. 5 cm cubes.
- Place them into individual serving bowls and spoon the chilled fruit cocktail over the top.
- Adjust for a Softer Set: Agar sets firmer than gelatin. For a softer, more wobbly texture similar to panna cotta, reduce the amount of agar flakes by about 1 tsp. (5 ml)
- Chill Everything: For the most refreshing dessert, chill the can of fruit cocktail in the fridge for at least 2 hours before serving.
- Garnish with fresh mint or toasted almond slivers for extra flair.
