or scroll for handy tips and a little nostalgia.
Frog at the Beach is my own little creation – inspired by the much-loved Aussie classic Frog in a Pond and another Aussie favourite, Jelly Slice.
Why did the Frog go to the Beach?
Well, this little frog heard it was the last day of summer in Australia so he celebrated with a day at the beach which could be recreated all throughout the year – no matter the weather!
The little frog was also getting a bit bored in the pond, he loved his jelly pond but wanted to go to the beach for some multi-layered fun with both sand and water.
What you’ll need to make Frog at the Beach
To make this little dessert that would be perfect for kids or summer-themed parties, you’ll need 6 clear plastic cups and 6 parasol picks (available at supermarkets, Spotlight and party supply shops in Australia).
The ingredient list includes:
- Nice Biscuits (or Arrowroot, Marie or another plain sweet biscuit)
- butter, melted
- condensed milk
- lemon juice
- gelatine powder
- boiling water
- blue jelly crystals
- chocolate frogs (available at supermarkets or specialty sweet/chocolate stores in Australia).
Quantities for these ingredients can be found in the recipe card at the bottom of this post.
Making Frog at the Beach
If you’ve made Jelly Slice before, this will be very similar – though made up in cups rather than a slice tin.
The steps are all set out in the recipe card below. Read them carefully before starting and keep in mind you’ll need to allow for setting time.
You can make up these desserts 2-3 days in advance, however wait to add the chocolate frogs and parasols just before serving.
I hope you enjoy these cute little summer-themed jelly cups.
Frog at the Beach
- 6 clear plastic cups
- 125 grams Nice Biscuits (or Arrowroot, Marie or another plain sweet biscuit)
- 90 grams butter, melted
- 200 grams condensed milk (half a tin)
- 1/4 cup lemon juice (juice from approx 1 lemon)
- 1 teaspoon gelatine powder
- 1/4 cup boiling water
- 85 grams blue jelly crystals
- 6 chocolate frogs
- 6 party parasol picks
- Prepare the jelly topping by making up the jelly according to the instructions on the packet. Leave the jelly out to cool to room temperature.
- Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
- Add melted butter to the biscuit crumbs and stir to combine.
- Place an even amount of the biscuit mixture into each of the six cups. Gently press down with your fingers or the bottom of another cup. Place into fridge.
- Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
- Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture.
- Use the whisk to combine.
- Remove the cups from the fridge and pour an even amount into each of the six cups. Return to fridge for at least one hour to set.
- Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the cups from the fridge and pour an equal amount of jelly into each cup.
- Return to the fridge and allow to set for at least 6 hours.
- Once set, cut a small slit into the top of the jelly to hold the frog in place. Place frog into position along with the parasol. Place in fridge until ready to serve.