Blue Coconut Slush with Marshmallow Jelly Recipe
Blue Coconut Slush with Marshmallow Jelly is a refreshing coconut slush made with a smooth coconut base and a light blue curacao finish for a clean, easy-to-drink taste. Topped with chewy marshmallow agar jelly and whipped cream, it’s a bright, layered summer frozen drink that looks as good as it tastes.
🌟 A Tropical Ocean & Cloud-Inspired Visual Treat
Looking for a high-visual coconut slush that’s refreshing and not overly sweet?
This drink is built around a simple balance: a soft coconut base for creamy smoothness, paired with blue curacao syrup that adds a bright, tropical citrus note and keeps the flavor crisp instead of heavy. The blue-and-white gradient instantly gives an ocean-and-sky feel, making it a natural fit for summer menus and refreshing frozen drink searches.
What makes this drink especially enjoyable is its clear flavor rhythm.
The first sip opens with a fresh citrus aroma and clean sweetness that doesn’t feel sharp. Then the coconut slush texture comes through—smooth, creamy, and satisfying, but still light enough to stay refreshing. The finish leaves a gentle coconut aftertaste without any sticky heaviness, so it stays easy to enjoy from start to finish.
Adding marshmallow agar jelly on top makes the experience more complete.
The jelly brings a bouncy chew that adds texture and keeps the slush from feeling one-dimensional. With a light whipped cream topping, the overall experience becomes dessert-like—but still clean and refreshing.
This recipe works especially well for customers who love aesthetic drinks and want a refreshing slush that isn’t too rich. It also fits anyone who enjoys a little chew and texture in frozen drinks (jelly + cream topping). For summer menus, it’s a strong seasonal feature: the color is instantly recognizable, the flavor is widely appealing, and the marshmallow jelly adds a memorable twist. Simple to make, consistent in production, and polished in presentation—perfect for a photo-friendly frozen drink people actually want to reorder.
Ingredients
Marshmallow Agar Jelly (Prep Ahead)
Blue Cotton Candy Powder — 2 g
Agar powder — 10 g
Hot water — 150 ml
(Set, chill, then cut into small cubes.)
Coconut Slush Base (Split into Two Portions)
Coconut powder — 45 g
Hot water — 100 ml
Ice — 400 g
Blue Coconut Slush (For One Portion)
blue curacao syrup — 5 ml
Toppings
Marshmallow agar jelly — as needed
Whipped cream — as needed
Directions
Make the Marshmallow Agar Jelly (Prep Ahead)
Mix Blue Cotton Candy Powder and agar powder with hot water until fully dissolved.
Let it set, then cut into small cubes for topping.
Blend the Coconut Slush (White Layer)
Dissolve coconut powder in hot water.
Add ice and blend until smooth and fluffy.
Split the slush into two portions.
Make the Blue Coconut Slush (Blue Layer)
Keep one portion in the blender.
Add blue curacao syrup and blend briefly until evenly colored.
Build the Blue-White Gradient
Pour the blue coconut slush into the serving cup until about halfway.
Then top with the white coconut slush to create a clean gradient.
Finish with Toppings
Top with marshmallow agar jelly cubes and whipped cream.
Serve immediately (best enjoyed iced).
🏷 Tips
For a lighter finish: use less whipped cream and add more jelly cubes
For a more dessert-style texture: pipe a thicker cream top
For a seasonal series: keep the coconut base and swap the syrup for new colors/flavors
Cut jelly into smaller cubes for easier sipping and better texture balance
