How to make soursop tea with a delicious coconut jelly topping

Author:

Ms. Lê Thị Ánh Trinh 10:0 - 12/2/2025

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Making soursop tea with coconut jelly is incredibly easy - just a few minutes and you’ve got a refreshing drink. The sweet-tart flavor of soursop and the cool, slightly crunchy coconut jelly come together to create a drink that’s loved by many. Let’s check out how to make this simple recipe at home!

1. Ingredients

To get started with your soursop tea, you’ll need to prepare a few ingredients:

Soursop: 1 fruit (about 500 - 700g)
Dried tea leaves: about 50g (green tea or jasmine tea is best for a mild aroma that doesn’t overpower the soursop)
Calamansi juice (or kumquat): 15ml
Basic seasonings: white sugar, a pinch of salt
Topping (optional): coconut jelly or chewy pearls for extra fun and texture

Tips for choosing the right soursop: To make your soursop tea taste its best, pick fruits that are long and slightly oval with smooth, glossy skin. The right soursop will give your tea a naturally sweet flavor and a richer aroma!

The ingredients for making soursop tea with coconut jelly topping are super easy to find.

2. Step-by-step guide

Once all the ingredients are prepared, you can start making the drink. Simply follow these easy steps to create a beverage that’s lightly sweet, pleasantly tart, aromatic, and truly refreshing.

Step 1: Prep and marinate the soursop

Prep: Wash the soursop, then slice it into rounds and peel off the skin. Remove the seeds and keep only the juicy flesh.
Marinate: Toss the soursop flesh with about 350g of sugar and 5g of salt, mixing gently. Let it sit for around 20 minutes so the sugar dissolves and seeps into the fruit - this helps the soursop stay slightly crisp and extra fragrant.

Step 2: Make the sugar syrup and brew the tea

Sugar syrup: In a clean pot, combine 300g sugar, 5g salt, and 300ml water. Heat over medium heat, stirring well until the sugar completely dissolves. Turn off the heat once the mixture is slightly thickened (there’s no need to cook it until syrupy) and let it cool.
Brew the tea: Put 50g of dried tea leaves into a large pitcher or pot and pour in 1.5 liters of boiling water. Cover and let it steep for 10 minutes to release all the flavor. Finally, strain the tea to get a clear, flavorful tea base.

Step 3: Assemble the drink

Mix the drink: Stir together 150g of the marinated soursop, 60ml of the sugar syrup, 15ml of the kumquat juice, and 15ml of the brewed tea.
Enjoy: Add ice and top with chewy coconut jelly (if you like) for an extra tasty, refreshing drink.

Once finished, the soursop tea takes on a beautiful golden color and releases a fresh, inviting aroma of soursop and tea. The sweet-tart notes of soursop and kumquat, balanced by the gentle bitterness of brewed tea, come together to create a refreshing drink that’s perfect for cooling down on hot days.

To elevate your soursop tea even more, try adding GC Food’s coconut jelly as a topping. It’s a perfect choice for anyone who loves a naturally crisp, refreshing bite.

GC Food’s coconut jelly is a reliable choice for topping your soursop tea.

GC Food’s coconut jelly is produced by using fresh coconut water sourced from Bến Tre, a region renowned for its high-quality coconuts. Naturally sweet and made under strict food safety standards, it’s a reliable choice for creating the perfect coconut jelly topping for your homemade soursop tea.

To discover more unique recipes and trending drinks or dishes with coconut jelly, check out the About Us page on our official website. Get creative and take your homemade drinks to the next level every day!

With just a few simple steps from the GC Food team’s recipe - a trusted supplier of high-quality coconut jelly, you can easily make delicious soursop tea at home. It’s simple, safe, and ideal for enjoying with family and friends.

This article was written by the GC Food team - experts in natural ingredients.

GC Food Communications Department Ms. Lê Thị Ánh Trinh

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Specializing in compiling and sharing in-depth knowledge on aloe vera and coconut jelly ingredients and production processes. Directly responsible for developing content on GC Food’s product quality, sourcing regions, and product standards.

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