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Pineapple Nata Jelly

Author Joost Nusselder


  • Canned pineapples and syrup
  • Nato de cocoa canned
  • Konnyaku jelly powder
  • Water
  • Sugar


  • Mix konnyaku jelly with sugar until well combined.
  • Separate pineapple chunks from syrup. Set syrup aside.
  • Add water to syrup until you have 950 ml of liquid. Pour liquid into a pot and heat.
  • Add sugar and jelly powder.
  • Stir until sugar and powder are dissolved.
  • Place nato de cocoa and pineapple in the bottom of the mold. Pour liquid on top and allow to set. Continue pattern until mold is full.