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Easy Homemade Almond Jello

We used to rely on occasional trips to the Chinese market to stash up on our supply of prepared Almond Jello packets.  No longer.  It couldn’t be easier to make your own homemade Almond Jello at home, using pure and simple ingredients you feel great about.  If you haven’t tried Almond Jello yet, this is your moment.

Almond Jello

This one brings me back to the olden days of my youth.

My 10-year-0ld has officially coined my childhood days as way back then.

I’ll embrace it.  Hubby and I are gettin’ old.  But I still can eat like a kid, and I’ll devour Jello with the best of ’em.

But not ordinary Jello.  It has to be Almond Jello.

Almond Jello offers a throwback to childhood every time I eat it.  If you’ve had Almond Jello, you know it’s like gelatin nirvana.   It’s in a crazy good category way above the red/green/blue stuff.

If you haven’t tried almond jello?  Taste, just taste it.  And never turn back…

Asian Almond jello

My dad used to make homemade Almond Jello for us kids often.  He had the perfect recipe for it.  Except his recipe was written in Chinese characters on a tattered old slip of paper taped onto the inside of his pantry door.

And that recipe has long since disappeared to nowhere land.  Plus I can’t read Chinese.  Yeah.

So I did my google search and tried out a couple of promising looking Almond Jello recipes.  None worked out quite the way I envisioned.

So the only thing left to do was tinker with gobs of gelatin in my kitchen until we got it just right.  This here?  This recipe comes after batches of Almond Jello, working until we got it just right.

Almond Jello Ingredients

We fitzed with sugar amounts until the jello was sweet yet not overbearingly sweet.  

We adjusted the amount of pure unflavored gelatin vs. liquid ratio until we came up with a finished Jello that was firm enough to be a finger jello.  It should stand up to cutting into bite size squares and gently tossing with favorite fruits.

Classically, Chinese Almond Jello is served with fruit cocktail.  But really, does anyone love fruit cocktail?  No judgment if you raised your hand.   The Littles around here would happily join you.

My personal favorite fruit combination, however, is simply lychees and mandarin oranges.  The flavor combo is exotic and delicious.

Almond jello Lychee

This Almond Jello is so easy, even kids can do it.  In fact, my 10-year-old is the one who made our last batch. His proud creation was gobbled up in about 4 minutes.

It’s just how I remember it when my dad used to make it for us… inhaled within minutes.

Guess things aren’t that different today than they were way back then.


Easy Homemade Almond Jello

5 from 6 reviews

Forget the store-bought packets of almond jello powder. Make your own homemade almond jello, with just 4 pure ingredients! It’s too easy to pass up. This homemade version is sweet, almond infused, and firm enough a finger jello. If you like your jello a bit softer, add a bit more milk.

  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: 4 1x


  • 1 2/3 cup boiling water
  • 2 envelopes (.25 oz each) plain gelatin (I use Knox)
  • 1/2 cup granulated sugar
  • 4 tsp pure almond extract
  • 1/2 cup cold whole milk
  • Optional: Lycheese, mandarin oranges, mangoes, or your favorite tropical fruits


  1. Pour boiling water into a bowl and whisk in the gelatin to fully dissolve. Add sugar and gently hand-whisk to dissolve. Add almond extract and whisk. Add milk and whisk.
  2. Pour into an 8×8 or similar sized dish. Chill 2-3 hours or longer.
  3. When completely set, cut into squares and serve with your favorite fruit. We love lychees, ripe mangoes, or mandarin oranges.
  • Author: Chew Out Loud
  • Category: dessert

Source:  Chew Out Loud

Here’s another easy, refreshing sweet treat for the warmer days… in drink form.  This Mango Smoothie is what blenders were made for.

Mango Smoothie 2


While we’re talking smoothies, here’s another tasty one.  This Avocado Coconut Shake Smoothie is a popular Asian drink that is making a wave everywhere.

Avocado Coconut Smoothie 5


This sweet and pure Yogurt Honey Dip is awesome for treating that sweet tooth.  Without ANY guilt at all.

Greek Yogurt Spice Dip 5

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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Recipe rating


    • Rsp

    First tasted this at Joyce Chen restaurant in Cambridge in the 60’s and was smitten. Thanks for the simplified recipe. BTW this is similar to the Middle Eastern dessert called mahalabbi, which is made with cornstarch instead of gelatin.

    • Anna

    Does the almond extract provide anything other than flavor to the recipe? I have anaphylactic reactions to almonds just by touching the protein but wanted to try this. Is it possible to use a different extract?

      • sam

      It provides a really delicious flavor to the jello. Can you try imitation almond extract instead? It can be found in most grocery stores.

    • Wendy

    This turned out great! Thank you! I’ve been searching for a recipe that tastes like my Mom’s who did it by memory. This was the right amount of sugar, almond extract, and color. Will definitely make again! I will add more milk next time only because we like our jello very tender. The firmness of this recipe is great, firm enough to retain the cube shape, when cut but doesn’t fall apart, yet not too firm like finger jello/ ‘knox blox’. Thanks again and Happy New Year!

      • Amy Dong

      That makes us so happy to hear, Wendy!

    • Eric K

    You say to whisk the gelatin with the boiling water…isn’t gelatin just supposed to sit/soak in the boiling water one minute for it to form right?

      • chewoutloud

      After whisking, you’ll let the jello set in fridge to set. Hope you love it!

    • Shawneen

    I have a dairy allergy so I tried Ripple Pea milk rather than dairy milk to great success. I also have sugar issues so I subbed agave (1/3c) for the sugar. It was delightful. I have found Ripple pea milk can sub dairy in a lot of recipes where almond milk doesn’t work.

      • chewoutloud

      SO happy it worked out so well! 🙂

    • Christopher Chin

    Fantastic recipe! Love how easy it is to make and how I can multiply the portions. Been making this for years and the kids devour it. Thanks for keeping this awesome dessert tradition alive for us.

      • chewoutloud

      You’re so welcome!

    • cayden toh

    ok i will try and make it

    • Erin

    Sooo I knew I would like this recipe as is (it’s exactly what my mom made me as a kid), but I wanted to tweak it because my skin breaks out with dairy! I halved the sugar, and it was actually still a bit too sweet for me. And, like other readers wanted to know how it would do with almond milk. NEGATIVE ghost rider, on the almond milk. It separates! It still tastes great, but you only get the ‘creaminess’ in the sections where the almond milk decided to gel up. I’m going to try canned coconut milk next time to see how we do;) So sad I can’t do dairy – it would taste so amazing with whole milk!

    • Ro

    Will this work with skim milk?

      • chewoutloud

      You can do this with skim; texture won’t be as “rich” but should still taste good 🙂

    • Gigi D

    I’ve made this so many times using your recipe as is and it’s perfect every time. I wanted to make Filipino Buko fruit salad and didn’t have Nata de coco (coconut jelly) and didn’t feel like going to the store. I remembered this recipe do I substituted almond extract for coconut extract and made a coconut jello which worked. Thank you

      • chewoutloud

      So happy to hear it, Gigi! My kids have started making this on their own quite often, too… super easy and always yummy 🙂

      • Rsp

      With respect — you didn’t substitute almond extract for the coconut extract. You substituted coconut for the almond. OR you replaced the almond extract with coconut. From a fussy English writer.

    • Mike

    Thanks for the recipe. Helped me get a baseline and not waste ingredients. I found that if you add more Milk and use homogenized it taste more like the traditional Silken tofu pudding desert. Also if you steep some English breakfast tea in the water beforehand and don’t put almond extract you can have a Hong Kong milk tea flavor desert as well. Thanks again

      • chewoutloud

      Oh, love the English breakfast tea idea for a HK version! So glad you enjoyed this recipe, Mike! 🙂

    • k

    Hm, I never had a reason to buy canned lychees before now!

    My mom’s variant (if I’m recalling correctly) is to make the jello then mix with fruit cocktail and sprite. With the sprite, syrup from the canned lychees, *and* sugar in the jello that might be a bit excessive, so maybe I’ll sweeten the jello with the lychee syrup instead. :9

    • MeowBoops

    This was good but has way too much almond extract for my liking. I haven’t had the legit Chinese version in a long time so maybe this is how it’s supposed to taste. I’m going to tweak to my personal taste but overall this is good.

      • chewoutloud

      Glad you liked it with adjustments! It’s super easy to tweak to your tastes 🙂 Thanks for coming by today!

    • Leave me alone

    This recipe was posted years ago. I’m just seeing now. The water and Knox whisked together began to foam. Whisking sugar turned mixture into froth. So much froth the extract sat on top. What did i do wrong?
    Appreciate the feedback

      • chewoutloud

      Would you possibly have used an electric mixer on high-ish speed? That’s the only thing I can think of that may cause froth. Try just a hand whisk and gently mix until everything is nicely dissolved. You’ll have a delish almond jello 🙂 Thanks for being here; enjoy!

    • Violetta M.

    Yum! I made it today and it was delicious! I doubled the batch and only had 5.5 teaspoons of almos extract and it still turned out. Thanks so much. I didn’t realize how easy this could be to make!! (By the way, Knox/ gelatin sure has a strong odor when being mixed with just water!!).

      • chewoutloud

      Yay, so glad you liked it, Violetta! 🙂 Thanks for coming over today and letting us know 🙂

    • Karen

    I Made your almond jello today for a Super Bowl party. Since the hostess was a Broncos fan I put mandarin oranges, blueberries and lychees in the dessert and everyone loved it! Thank you for the delicious, easy recipe!

      • chewoutloud

      Awesome, Karen! Brings a smile to me 🙂 Thanks for coming over to let us know; hope you continue finding recipes you love here at COL 🙂

      • Joy

      I have a flavor memory of eating almond jello when I was a child. I’m not sure where or when. My parents don’t recall ever making it or having it. I was at an Asian market last week and saw the packet of almond jello and bought it. Similar flavor but it was too soft because I used 1% milk instead of whole milk. Glad to have found this so I can try making it this weekend!

    • Elmer Jan

    Hi Amy,

    In the process of decluttering my mom’s house, when I came across several boxes of Knox gelatin and a couple of bottles of Schilling almond extract, I knew immediately that these were ingredients for almond jello that Mom never got around to making. So I hopped on the web for a recipe and came across your article. Thanks for taking the time to experiment with the proportions and finalizing the recipe. The result I found is very appropriate, as you describe, for finger jello. Since I don’t serve it that way, I will take your advice and try adding a bit more milk to the next batch.

    There is much in your narrative that resonates, with some variation, with my own experience. Having grown up in San Francisco, I sure enjoyed scarfing up almond jello in Chinese restaurants. I learned as a kid to make it, not from my dad, but from my mom. The recipe, dictated by Mom and written by me in Chinese (my parents were atypically very strict about my using Chinese at home in spite of my ABC-ness) but has been long lost over time. One thing, though: When Mom originally made almond jello those many years ago, instead of using Knox gelatin, she taught me to use agar-agar! How’s that for old school?!

    One thing for sure, though. I very firmly share your opinion that lychee or mandarin oranges are far superior to fruit cocktail to accompany almond jello!

    Thanks again for your posting. Wishing Chew Out Loud much continued success.

    San Rafael, CA

      • chewoutloud

      Thanks for such a thoughtful comment, Elmer. LOL, I totally relate to the whole thing 🙂

    • Juliana

    This looks yummy… Do you think I could substitute Almond Milk for the Whole Milk?

      • chewoutloud

      Juliana, you can sub almond milk, but it will likely come out less creamy because whole milk is a creamier liquid. However, I think it will set up just fine and the flavor will still be yummy. It might just affect the texture. Thanks for coming over today! 🙂

        • Michael Lee

        Almond jello is one of my favorite desserts, and I’ve been having a hard time finding Golden Coin mix even at the Asian grocers, so I’m so glad to have found your recipe! I was hoping to save money on almond extract, so instead used almond milk.

        Attempt A: Replace whole milk with almond milk. 1 2/3 cup water, 1/2 cup almond milk. Result: Good flavor, but a little too soft.
        Attempt B: Replace whole milk with half almond milk, half whole milk. 1 2/3 cup water, 1/3 cup almond milk, 1/4 cup milk. Result: Slightly milder flavor, better texture but still soft.

        I’m going to try attempt C: 1 cup water, 1/2 cup almond milk, 1/2 cup milk. Wish me luck!

    • matchamochimoo

    What a nice cold dessert for this sunny weather just in time, thanks! Will make it tonight! 🙂

      • chewoutloud

      Have fun eating 🙂

    • Liz

    I’m anxious to try this. Thank you. Have a Great Weekend!

      • chewoutloud

      Hope you like it, Liz. Enjoy your weekend 🙂

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