If you're getting nostalgic about the Jello cups of your childhood, we've got the perfect recipe for you. Agar agar powder, an ingredient derived from seaweed that's been used in Japanese cooking for centuries, sets almost exactly like gelatin (it's slightly less firm) and is easy to work with. The combination of the tart champagne jelly, paired with the rich cream cheese whip and the strawberry mix combines multiple textures, colors, and flavor that just puts this over the top.

Champagne ‘Jello’ With Strawberries and Cream Cheese Whip [Vegan, Gluten-Free]




Cooking Time




For the Jello:

  • 3 cups champagne, divided
  • 2 tablespoons agar agar powder
  • 1 tablespoon sugar

For the Strawberries:

  • 1 carton strawberries, sliced
  • 1/3 cup champagne
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

For the Coconut whip:

  • 1 can full-fat coconut milk, chilled in refrigerator overnight
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup vegan cream cheese or less
  • 1 tablespoon corn starch


To Make the Strawberries:

  1.  Quarter the strawberries, top them with champagne, sugar, and vanilla, and set aside in the refrigerator for at least 30 minutes to set.

To Make the Jello:

  1.  In a pan combine 2 cups champagne and sugar in a saucepan.
  2. Sprinkle the agar agar on top. Let the agar agar soften for about two minutes to bloom, then heat mixture over low heat.
  3. Stir this until agar agar has completely dissolved, this takes about 2-3 minutes, and remove it from the heat.
  4. Stir in remaining 1 cup of champagne. Pour the mixture into serving dishes and store them in the refrigerator.
  5. Chill them for 2 hours, or until firm.

To Make the Cream Cheese Whip:

  1. Add only the solid portion of the chilled coconut milk to the bowl of a standing mixer, whip it until it's smooth.
  2. Add the cream cheese and vanilla, sift in the powdered sugar, and corn starch. Set this aside in refrigerator until you're ready to serve.
  3. Top the jello with coconut whip and strawberries before you serve the dessert.

Nutritional Information

Total Calories: 1953 | Total Carbs: 164 g | Total Fat: 85 g | Total Protein: 6 g | Total Sodium: 420 g | Total Sugar: 109 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.