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Coconut Jelly

Silky, smooth, cold, and refreshing coconut jelly is the ultimate summer treat to cool off with. Made with fresh coconut water, coconut milk, milk, and sugar, this easy coconut jelly recipe can be yours with only 5 simple steps.

Calling all coconut lovers, this silky smooth coconut jelly is a delicious and refreshing summer treat that was made specifically for you . It can be paired with any fresh fruit, for a variety of different flavor pairings.

So if you live in SoCal you may have heard of Melo Melo. Melo Melo is a dessert brand that sells silky soft coconut jelly dessert cups with a variety of fruit toppings. It is not too sweet, velvety smooth, and very refreshing. The one caveat is that it is $8-12 EACH.

When I had a cup for the first time, I was hooked. I knew that I had to have more but I couldn’t live with its steep price. After a ton of research and recipe testing, I have created a Melo Melo copycat that I deem to be just as good—or dare I say—even better than the original coconut pudding. If you are looking for more cool summer desserts, check out my matcha popsicles , che Thai , che ba mau (Vietnamese three-color dessert) , or lychee rose popsicles .

Table of contents

Why you’ll love this recipe, kitchen equipment, ingredients, substitutions and additions, how to make coconut jelly, tips for the best coconut jelly, storage instructions, frequently asked q’s and a’s, additional dessert recipes to try.

• Coconut jelly is a popular crowd-pleasing dessert that can easily be made in bulk for large gatherings and events.
• This refreshing coconut jello recipe is made with only 6 ingredients and 5 simple steps .
• I provided you with tips and tricks on how to make the most delicious coconut pudding at home without the premium markup!

For this coconut pudding recipe, you do not need any fancy kitchen equipment.

• Kitchen scale: I highly recommend adding a kitchen scale to your kitchen equipment staples for any type of dessert or bake. It will ensure the most accurate measurements and flavor every time.
• Mixing bowl: you will need a small mixing bowl to bloom the gelatin.
• Small saucepan: you will need a small saucepan to heat up your coconut mixture in order to activate the gelatin.
• Fine Mesh Sieve: you will need a fine-mesh sieve to strain the coconut mixture to catch any large gelatin clumps.
• Rubber Spatula: used to mix the mixture together.
• Small cups, bowls, or jars: for holding the coconut jello. This coconut pudding recipe is very soft and cannot hold its shape on its own without a container. You can use any small cup , bowl, or jar.

You can find all six of these ingredients for this coconut jelly recipe at your local Asian grocery store.

• Gelatin powder: I used Knox gelatin powder for this coconut pudding recipe. Make sure to bloom the gelatin to ensure a smooth finish.
• Young coconut: fresh is always best. If you have access to an Asian grocery market with a large fruit selection, chances are you will find a young coconut. I bought mine at my local 99 Ranch market. If you don’t have access, you can always opt for canned young coconut water.
• Coconut Milk: coconut milk is one of the strongest flavor ingredients in this recipe. Opt for a high-quality tasting full-fat coconut milk. My go-to always is Chef’s choice coconut milk .
• Milk: you will need milk to thin out the strong coconut flavor yet keep the creamy consistency of the coconut jello.
• Salt: a touch of sea salt will bring out the other flavors of this coconut jello.
• Granulated Sugar: sweetens the coconut pudding mixture. For more sweetening flavors, check out the additions section below.

This coconut pudding can be customized based on your access to the ingredients and your diet! I have listed vegan coconut pudding ingredient substitutions below.

Substitutions

• Young coconut juice: if you do not have access to fresh young coconut, you can opt for canned young coconut water or regular coconut water.
• Gelatin: you can also use gelatin sheets or agar for a vegan alternative. Simply use the same weighted amount as listed.
• Milk: if you opt to remove regular milk from the recipe, I suggest using 3 cups of young coconut water and 1 cup of coconut milk instead.
• Vanilla: for added flavor, you can add 1 teaspoon of vanilla extract.
• Pandan Leaves: for an earthy vanilla flavor, you can steep freshly washed pandan leaves for about 30 minutes in the warm coconut mixture. Make sure the mixture is not boiling hot when you add the gelatin.

This coconut pudding recipe is incredibly simple to re-create for a cool and refreshing dessert on a hot day.

• Bloom the gelatin. In a small bowl, add 1/4 cup of cold water. Then sprinkle the gelatin on top of the water, gently stir and let it absorb the water for about 5 minutes.

• Heat coconut mixture. In a medium saucepan, mix together the coconut water, coconut milk, milk, salt, and sugar on medium heat until the sugar dissolves and the mixture is hot and reaches a gentle simmer along the edges. Do not boil!

• Add gelatin. Once the mixture reaches a simmer, turn off the heat and add the bloomed gelatin. Mix until the gelatin dissolves and there are no lumps.

• Sift the mixture. Pour the mixture through a fine-mesh sieve into a large mixing bowl. Skim off any bubbles on the surface.

• Assemble and chill. Divide the coconut mixture into small cups or jars of your choice. Chill in the refrigerator uncovered for 1 hour and then cover and refrigerate for 3-4 more hours or until solid.

• Serve. Top your coconut jello with fresh fruit and enjoy!

• Use fresh young coconut. For the best-tasting coconut jelly, fresh ingredients are best. If you have access to a local Asian grocery store that sells young fresh coconut, I highly recommend using it.
• Do not boil the coconut mixture on the stove. Boiling gelatin will result in lesser efficacy and holding strength. If gelatin hits 212°F, it will weaken its gelling ability.
• Sift the mixture before adding it to the cups. Make sure to sift the mixture through a fine-mesh sieve to catch any large lumps of gelatin that did not dissolve all the way.

You can store the coconut jelly covered in the refrigerator for up to 5 days.

You can find fresh young coconut at your local grocery store or Asian grocery store. I have seen them at my local 99 Ranch Market and Sprouts.

You can cut a fresh coconut at home with a knife. Simply follow this video for a safe, simple way to open the coconut.

This recipe yields 6 small 7 oz cups of coconut pudding. I used small bodega glasses I found at Crate and Barrel, but you can opt for any small cup, jar, or bowl that you have at home.

Mango Pudding

• Coconut Pandan Jelly
• Vietnamese Coffee and Cream Jelly

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Did you make this Coconut Jelly?

If you made this dish and loved it, please leave a review and comment below. We would greatly appreciate it! Share your dish with us on Instagram, and tag us @takestwoeggs—we’d love to see and share your delicious creation! Hungry for more? Follow us on Instagram , YouTube , TikTok , Pinterest , and Facebook for more tasty creations and updates 🍜

• 1 Kitchen Scale
• 1 Mixing Bowl
• 1 Small Saucepan
• 1 Fine Mesh Sieve
• 1 Rubber Spatula
• 6 Small cups or jars
• ▢ 2 tablespoon (18 g) gelatin powder
• ▢ ¼ cup (60 g) water
• ▢ 2 cup (500 g) young coconut water 3-4 coconuts
• ▢ ¾ cup (240 g) coconut milk
• ▢ 1 ¼ cup (310 g) milk
• ▢ ¼ teaspoon salt
• ▢ ¼ cup (50 g) granulated sugar
• ▢ mint
• ▢ mango pieces

Instructions

• Heat coconut mixture. In a medium saucepan, mix together the coconut water, coconut milk, milk, salt and sugar on medium heat until the sugar dissolves and the mixture is hot and reaches a gentle simmer along the edges. Do not boil!
• Sift the mixture. Pour the mixture through a fine mesh sieve into a large mixing bowl. Skim off any bubbles on the surface.
• Serve. Top with fresh fruit and enjoy!
• Use fresh young coconut. For the best tasting coconut jelly, fresh ingredients are best. If you have access to a local Asian grocery store that sells young fresh coconut, I highly recommend using it.

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Hello! It’s hard for me to find whole coconuts in my area, even at the local Asian grocery store. Do you have any recommendations for coconut water brands?

I really like any coconut water brand that uses 100% real coconut water and no added ingredients such as Zico Coconut Water and Harmless Harvest Coconut water (this one is fun and pink!)

Hello, I just tried this recipe and the taste is amazing, but I found that after chilling, the mixture seems to have separated a bit, with the white layer of the coconut milk floating more towards the top and the bottom being more transparent. Do you have any tips on how to prevent this from separating?

Hi Terry! Thanks for trying out this recipe! There was a little bit of separation when I made it too. It is what naturally occurs when you mix coconut milk and with coconut water. To prevent it from separating, I recommend decreasing the temperature of your refrigerator so that it can solidify quicker before it separates.

Hi! What kind of milk do you use in this recipe? (ie whole, 2%, 1%, or skim?)

Hi! You can use whichever milk you’d like! I used whole milk for a creamier, texture and consistency. Keep in mind the less fat in the milk, the thinner and less creamy the final result will be.

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Easy Coconut Jelly Recipe for Dessert / Boba Topping

Last Updated: Apr 15, 2024 · Author: Victoria Yap · Jump to Recipe

Coconut jelly is a sweet, tropical-flavoured cold dessert in many Asian cuisines, like Vietnamese, Chinese, Malaysian and Thai. Our basic recipe shows you how to make a basic Asian coconut jelly dessert with only 4 ingredients. 

Using our basic version, you can make coconut jelly as a boba topping or as a dessert in pudding or cube form. You can customise it by adding fruits and changing the shape. Alternatively, you can vary the ratio of milk and water used for a different flavour intensity.

When this vegan dessert is used as a drink or boba topping, we use coconut water and milk. This helps the topping's flavours not overpower and interfere with the drink's flavours. 

On the other hand, when eaten on its own as cubes, pudding, or a dim sum dessert, we use a higher concentration of coconut cream. This gives the dessert a fuller and richer texture. In the end, the ratios for both of these depend on which of our recipe variations you're making.

Coconut Jelly Ingredients

Easy coconut jelly recipe | pudding or boba topping, how to make coconut jelly boba, cooking tips, how to enjoy, chinese vegan dessert, coconut jelly calories.

Our easy coconut jelly recipe uses coconut milk, water, agar agar powder , and optional sugar. You can use any sugar or sweetener. We use white sugar so it doesn't tamper with the dessert's white colour.

We're sharing a basic recipe to make coconut jelly, which you can build on. Later in our recipe, we'll show you how to mix and match with different ingredients to make different variations.

Coconut milk

For our recipe, we will use canned coconut milk with a high amount of extract. When you buy this, make sure to check the back to see if it has more than 70% extract. If you cannot find it, find one with at least 50% coconut extract content.

Some brands call their products coconut milk, but it contains only 20% extract. This usually refers to the portions of milk and cream.

Some recipes also incorporate coconut water. However, this would make it a softer, watery jelly with a less vivid and creamy flavour. If you want a lighter tropical flavour, use something with lower extract content. Alternatively, you can dilute it by adding some plain water.

Agar Agar powder

Agar-agar powder can set the liquid to give the dessert a light and crumbly mouthfeel. It breaks apart before melting in the mouth.

We boil the mixture because agar-agar needs to reach 100°C (212°F ) to activate and solidify into a gel. Typically, we will allow it to simmer for a few minutes after boiling to ensure most, if not all, of the agar-agar is activated.

However, you can vary the agar used for softer or harder textures.

Cooks may sometimes use a different setting agent. Instead of agar powder, you can also use gelatin to set the liquid. However, this will make the dish not vegan-friendly.

Flavourings

You can add 1-2 drops of flavourings to our recipe to change the flavour. For example, Almond, orange, ginger, and rose water are great flavours in our dessert.

A large majority of fruits would go well, too. For example, mango and strawberries. Herbs like mint and small amounts of basil also work. Once you master the technique of preparing our Asian jelly, you can add anything to enhance its taste profile.

Ingredients

• 1 tablespoon agar agar powder
• 3 tablespoon sugar
• 1 cup coconut milk

Instructions

• You can use granulated, powdered, or icing sugar in this recipe. Try to steer clear of brown sugar as it will ruin the milky white appearance of the final product.
• Use 1.5 cups coconut cream and 1.5 cups of coconut milk if you are eating it on its own.
• Use 2.5 cups of coconut milk and 0.5 cups of coconut cream if preparing as a boba drink topping.
• You can add any mix-ins or extra flavours you wish.

Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.

You can add our Asian jelly pudding directly to the boba as a topping. However, to make a lighter-flavoured topping, we use a mixture of water and milk.

Ingredients for coconut jelly boba topping:

• ½ cup of coconut milk
• ½ cup of coconut water
• 1 tablespoon agar agar powder
• 3 tablespoon sugar

It's the same method as our main recipe. After it sets, break it into smaller pieces using a spoon or cut them into thin slices. Thanks to the agar powder, it should break quickly and cleanly.

It works well with light teas and fruity drinks. You could even use it as a topping on cocktails. Try adding it wherever light and sweet tropical flavours would be welcome.

Here are some of our cooking tips. 

Shake and stir

If unstirred for a long time, coconut milk in a can might start to separate into two layers of coconut water and cream. Make sure to shake the can or stir it well before using it.

Refrigerate

You don't need a freezer-safe mould. After boiling the agar in the mixture, the coconut jelly will set and solidify at room temperature. But if you want to make it slightly harder, we recommend cooling it further in the fridge. You will need fridge space to place your mould or pot, but you don't need freezer space.

From our experience, agar sets fairly quickly within 1 hour at room temperature. However, we recommend cooling it further in the fridge for an additional 1 hour. This would help harden the agar a bit more, making it easier to cut into your desired shapes.

Getting 2 layers

Here's how to make coconut jelly with two layers, one with transparent jelly and the other with white jelly. You can achieve this by making two batches of this asian jelly, one using coconut milk and the other using coconut water.

For example, you can follow the recipe above but use coconut water instead of coconut milk. Then, pour into the mould. This will be the first semi-translucent layer. Wait 30 minutes before repeating our recipe using coconut milk. 

Pour the second batch into the same mould over the first layer. Allow both Asian jelly layers to cool to room temperature before cooling further in the fridge.

Make sure the first layer has set and hardened slightly before pouring it over. Otherwise, you will not get 2 distinct layers.

The possibilities for this dessert are genuinely endless. You can add it to drinks, enjoy it on its own as a refreshing dessert or snack, or add it to any number of things. In addition, many cultures utilise similar preparations in their desserts.

In Malaysia, it's sometimes included in Ais Kacang or ABC, a shaved ice dessert with various toppings. A simple way to enjoy it is to serve it in a small dessert bowl with some fresh fruits.

For example, a similar Filipino creation uses it as a topping in halo-halo . In Vietnam, this cubed dessert is cut into bite-size pieces. Then, you eat it on its own as a summertime sweet. You can also choose to eat it directly from a bowl without cutting it for a nice pudding treat.

Don't limit yourself to our recipe's more traditional and popular uses. Instead, you can add it to anything. From ice cream sundaes to cake toppings to fruit salad to granola and smoothies, the sky is the limit. 

You can even use it to make your boba pearls for a light, refreshing take on the popular drink addition. We have included the recipe for making these pearls.

Chinese coconut jelly is vegan and is one of the most ordered dishes at the end of a dim sum course. This vegan jelly uses agar agar powder derived from seaweed instead of gelatin from animal bones. Therefore, like aiyu or herbal jelly , another traditional Chinese dessert, this creamy dessert is vegan. 

Coconut cream is also an excellent way to add richness to desserts without adding dairy. Unfortunately, at dim sum restaurants, vegan options are often limited. So, this provides a perfect example of one vegan dish without sacrificing taste and texture.

Our easy recipe is excellent as a dessert since it is exceptionally low-calorie. A single large slab of our sweet vegan dessert nets only 150 calories. You can omit the sugar, but it will make it less sweet. Hence, we recommend adding at least 1 tablespoon of sugar when making our Asian coconut jelly recipe.

We hope our recipe is simple enough for beginners to try. It's an excellent base for many vegan dishes. 

If you like these, try to make them into crystal boba pearls or rainbow jelly toppings for other desserts. Test your creativity with these tasty snacks.

Please share your creamy white dessert with us by snapping a photo and tagging us @honestfoodtalks on your Instagram post.

Maybe you're looking for a dessert that is a bit more bittersweet. Then, we've got the perfect thing for you. Check out our Japanese coffee jelly dessert recipe.

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Corrie Cooks

Quick and Easy Recipes

Corrie Cooks » Dessert

Coconut Jelly

Discover the joy of Coconut Jelly, a delicious and vegan treat that's incredibly easy to make with just 5 ingredients . Experience the tropical delight of this wobbly dessert that will satisfy your taste buds and leave you craving for more!

Made with rich and velvety coconut milk, this coconut jelly is a simple yet impressive dessert that will captivate your senses. The creamy coconut base is delicately set with a vegan-friendly thickening agent, agar-agar, allowing it to quiver gently on your spoon, ready to melt in your mouth.

With a handful of ingredients and a little patience, you'll be rewarded with a captivating dessert that showcases the irresistible allure of coconut.

Table of Contents

Recipe Video

Why this recipe works, ingredients, how to make coconut jelly, what to serve with coconut jelly, more fruity recipes.

This coconut jelly recipe is a true crowd-pleaser, perfect for entertaining guests or simply treating yourself to a taste of the exotic. Whether enjoyed on its own or paired with fresh fruits, toasted coconut flakes, or a drizzle of syrup, coconut jelly is a dessert that brings a touch of tropical bliss to any occasion.

The key to a good coconut jelly is proportions, and this recipe provides the right balance of coconut milk, sweetener, and agar-agar. These proportions are crucial to achieving the desired texture, consistency, and sweetness in the coconut jelly.

By following this recipe and paying attention to details, you can achieve a coconut jelly with a smooth texture, delightful coconut flavor, and a satisfying jelly-like consistency.

Coconut Milk:

Always make sure to choose good-quality coconut milk, as it will give you the best flavor. You can use either canned or freshly extracted coconut milk. Coconut cream can also be used in place of coconut milk. Coconut water, however,  is generally not recommended for making coconut jelly as it lacks the creamy texture and flavor that coconut milk provides.

Agar-Agar Powder:

Agar-agar is a great vegetarian or vegan thickening agent. While gelatine is also an acceptable option to use here, it is derived from collagen in animal proteins, so your coconut jelly will not be vegan or vegetarian-friendly if you use this.

While this recipe uses refined sugar, you can also use honey, agave syrup, coconut sugar, or any other preferred sweetener to add a hint of sweetness to the coconut jelly.

Alternative Flavorings:

If you want to experiment with different flavors in your coconut jelly, consider adding a touch of vanilla extract, fruit purees like mango or strawberry, or rosewater to enhance the taste of your coconut jelly.

Step One: 

• Add coconut milk, sugar, and salt to a small saucepan.

Step Two: 

Bring to a boil over medium heat, stirring constantly. Remove from heat and set aside.

Step Three: 

• In a small bowl, add agar-agar powder and water. Stir to combine.

• Stir that mixture into the coconut milk mixture until combined.

Step Five:  

• Transfer the liquid to a glass dish and refrigerate for 2 hours.

Step Six: 

• Once the mixture has cooled and solidified, cut the jelly into 2" x 2" squares. Serve and enjoy!

• Follow the instructions on the agar-agar package to dissolve it properly using the correct amount of water. Additionally, ensure that the agar-agar is completely dissolved before adding it to the coconut milk mixture. This will help avoid any lumps or uneven texture in your jelly.
• Once you have added the agar-agar to the coconut milk, continue stirring for a few minutes to make sure it is evenly distributed and to prevent any settling at the bottom of the saucepan.
• Let the jelly cool to room temperature before placing it in the refrigerator to set.
• Add a few drops of vanilla extract for extra flavor.
• Use fresh coconut milk for best results.

This delicious coconut jelly is best served as part of a flavorful and healthy dessert alongside some fresh fruit and dip . However, it can also be served on its own with some toasted coconut flakes, brown sugar syrup , or raspberry jam drizzled on top. You can even serve it with whipped cream or ice cream .

How long can coconut jelly leftovers be stored?

When stored in an airtight container, coconut jelly can be stored in the refrigerator for up to 3 days. While it is possible to freeze coconut jelly for up to 2 months, it may alter the texture and consistency of the jelly. Gelatin-based jellies tend to lose their smooth and firm texture when frozen and thawed. Agar-agar-based jellies, on the other hand, can hold up better to freezing.

Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk. Coconut cream is richer and thicker than coconut milk, so it will yield a creamier texture in the jelly. However, you may need to adjust the sweetness and possibly the amount of agar-agar since coconut cream has a higher fat content

Can I use fresh coconuts instead of canned coconut milk?

Yes, however, the process of extracting coconut milk from scratch can be time-consuming. If you choose to use fresh coconuts, you will need to grate the flesh, blend it with water, and strain it to obtain the milk. Canned coconut milk is a convenient alternative and generally yields consistent results.

Can I make coconut jelly without using gelatin or agar-agar?

Yes, you can make a simplified version of coconut jelly without gelatin or agar-agar. Instead, you can use coconut milk combined with a thickening agent like cornstarch or arrowroot powder.

If you love finding new delicious ways to use your fresh fruit before it goes bad, check out these delightfully fruity recipes that everyone will enjoy!

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• ▢ 2 cups coconut milk
• ▢ ½ cup sugar
• ▢ ¼ teaspoon salt
• ▢ 2 teaspoons agar-agar powder
• ▢ 2 teaspoons water

Instructions

• Bring to a boil over medium-high heat, stirring constantly. Remove from heat and set aside.

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Ms Shi and Mr He

Best Tiktok Recipes

Coconut Jelly (vegan, 4 ingredients, no agar agar)

Made with 4 simple ingredients : coconut milk, sugar, cornstarch, and shredded coconut, this coconut jelly is so satisfying, refreshing, and easy-to-make.

And the best part? You don’t even need agar agar powder to make this vegan friendly giggly jelly!

These delectable jellies are coated with shredded coconut for a delightful finish. You can also add some strawberry powder 🍓 to boost its color and flavor at the same time.

INGREDIENTS for making Coconut Jelly

In this easy recipe, we only need 2 cups of coconut milk, ½ cup of cornstarch , ¼ cup of  sugar , and ½ cup  shredded coconut to make jiggly and delicious coconut jelly. You can optionally add 2 tbsps of  freeze dried strawberry powder  to make strawberry flavor coconut jelly.

In case you are allergic to coconut, you can easily substitute the coconut milk with soymilk or regular milk , and the shredded coconut with powdered milk. However, if you’re reading this post carefully, you’re probably not allergic to coconut. But it’s always good to have substitutes available just in case!

Unlike many jelly recipes that call for gelatin or agar agar powder (here is a coconut jelly recipe using agar agar ), this recipe offers a simpler option: using cornstarch as a thickening agent.

• When heated, cornstarch mixed with coconut milk forms a gel-like consistency, which helps to thicken the mixture and create the creamy and smooth pudding texture. And the mixture will become even bouncier after it’s cooled in the refrigerator.

How to enjoy coconut jelly?

Coconut jelly is a nutritious and low-calorie snack choice. Each small cube of coconut jelly, coated with shredded coconut, contains only around 35 calories. It’s a guilt-free and protein-rich treat that can be enjoyed as a satisfying snack in between meals. ​

For a hot and crispy variation , you can deep fry your coconut milk jelly, resulting in a texture similar to the popular Cantonese dessert, fried milk .

To do this, simply cut the solid coconut jelly into small cubes, coat each cube with cornstarch, eggs, and bread crumbs, then deep fry them until they turn golden brown. The resulting fried coconut milk jelly will have a creamy pudding-like filling, encased in a golden and crispy panko crust. For detailed instructions, you can refer to my fried milk recipe here . ​

Tips for making coconut jelly

1. Brush the food storage container or shallow dish with a thin layer of vegetable oil .

2. After mixing the ingredients, pass the mixture through a fine mesh strainer, and use a spatula to press down on any lumps in the strainer. This will help dissolve the lumps into the liquid instead of discarding them, ensuring that the correct ratio of cornstarch to coconut milk is maintained. ​

3. The desired texture of the thickened coconut milk should be slightly thicker than Greek yogurt . When scooping some of the thickened paste with a spatula, it should cling to the spatula for a few seconds before dropping off. If the mixture is not thickened enough, the coconut jelly may not set properly, regardless of how long it is refrigerated. ​

4. Let the mixture cool to room temperature before placing it in the refrigerator. Placing hot food directly in the refrigerator can cause the overall temperature inside the refrigerator to rise, potentially compromising the safety of other perishable foods stored in there. By allowing the hot mixture to cool to room temperature, you can avoid this temperature spike and maintain the proper storage temperature for other foods in the refrigerator.

5. Allow the coconut jelly to cool in the refrigerator for a minimum of 4 hours before cutting, or you can refrigerate it overnight. It’s important to ensure that the jelly is completely cold to prevent the center part from being creamy and sticky. ​

• Measuring cups
• Fine mesh strainer
• Nonstick pan
• Food storage container
• Plastic Food Wrap

INSTRUCTIONS

1. Brush a  rectangular food storage container  or a shallow dish with a thin layer of  vegetable oil  (about ¼ tsp is enough). Set aside.

2. In a mixing bowl, add the  coconut milk ,  cornstarch , and  sugar , stir well.  Optionally  add 2 tbsps of  freeze dried strawberry powder  to the mixture if you want to make strawberry flavor coconut jelly.

3. Set a  fine mesh strainer  over a nonstick pan, pour the mixture through the strainer, use a spatula to press down on the lumps in the strainer to help dissolve into the liquid.

4. Bring the mixture  to a boil  over  medium high heat  while stirring continuously, then reduce the heat to  medium low  and keep stirring with a  spatula  for about 5 minutes or until the mixture thickens. The texture should be a little bit more thicken than Greek yogurt.

5. Transfer the mixture into the  greased container , and let it cool to room temperature.  Cover the surface of the coconut jelly with plastic wrap , making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least  4 hours  or overnight.

6. Once the jelly is set, unmold it from the container, cut it into small cubes.

7. Place the  shredded coconut  into a shallow bowl, take the coconut jelly cubes and roll them gently in the shredded coconut, making sure to coat all sides evenly. Serve chilled.

My other dessert recipes you will also like:

• fine mesh strainer

Ingredients   

• 2 cup coconut milk (Unsweetened, carton coconut milk. Can also use soymilk or regular milk. Do not use canned coconut milk, which is too thick. )
• ½ cup cornstarch
• ¼ cup granulated sugar
• 2 tbsp freeze dried strawberry powder (Optional. Add it to the coconut milk mixture if you want to make strawberry flavor coconut jelly. )
• ½ cup shredded coconut

Instructions  

• Brush a rectangular food storage container or a shallow dish with a thin layer of vegetable oil (about ¼ tsp is enough). Set aside.
• In a mixing bowl, add the coconut milk , cornstarch , and sugar , stir well. Optionally add 2 tbsps of freeze dried strawberry powder to the mixture if you want to make strawberry flavor coconut jelly.
• Set a fine mesh strainer over a nonstick pan, pour the mixture through the strainer, use a spatula to press down on the lumps in the strainer to help dissolve into the liquid.
• Bring the mixture to a boil over medium high heat while stirring continuously, then reduce the heat to medium low and keep stirring with a spatula for about 5 minutes or until the mixture thickens. The texture should be a little bit more thicken than Greek yogurt.
• Transfer the mixture into the greased container , and let it cool to room temperature. Cover the surface of the coconut jelly with plastic wrap , making sure it touches the surface to prevent a dry skin from forming. Place the container in the refrigerator to chill for at least 4 hours or until the coconut jelly is fully set.
• Once the jelly is set, remove it from the container, cut it into small cubes.
• Place the shredded coconut into a shallow bowl or plate, take the coconut jelly cubes and roll them gently in the shredded coconut, making sure to coat all sides evenly. Serve chilled.

27 Comments

can you use cocoa powder instead of strawberry?

I belive you cannot as the chocolate and coconut may mix to create a weird taste. Or also it can be less sweet. You can maybe try adding the cocoa powder and more sugar to make up for it.

I don’t see why not I think if you use regular milk with the coco powder it would be good like chocolate jelly cubes.

Hi, can i use tapioca or potato starch instead?

I used tapioca flour and it turned out great! It was less of a jelly and more of a pudding type of thing but it still solidified and tasted delicious!

made these for the first time today – delicious! substituted the strawberry powder with vanilla extract (stirred in after the mixture finished thickening to keep from cooking it off). came out great (^-^)<3

Do you have to use a nonstick pan? I can’t use them.

Yes, but the mixture will stick to the pan so i would put cooking oil or somthing. Basically you can use it as long as you do not mind a mess haha ^^.

what happens when you use coconut milk from can?

The can is too thick and will not set correctly coconut milk from a carton is thinner

It is really nice but how to make coconut milk.

It is already made, you can use canned one or the fresh one.

The instructions say that you cannot use canned milk.

Can I use regular milk?

Wait can I use water

My goop didn’t set in the fridge even after overnight. What can I do with this now? :’D

Maybe you need to thicken the mixture in the pan for a longer time.

Can I coat mine in sugar instead of coconut

I didn’t make it goopy enough, is it possible to reuse it and just reheat it and make it thicker?

Can I substitute the cornstarch for something else like baking powder?

Could I try to coat the jelly cubes in melted dark chocolate?:]

You could try, but I feel that the chocolate flavor might not go well with the jelly cubes

Could you put the jelly mixture in a silicone mold rather than a container?

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Published: Jul 20, 2021 · Last Modified: Jul 20, 2021 by Jeannette ·

Thạch Dừa (Vietnamese Coconut Jelly)

Meet Aunty’s Thạch Dừa, the easiest Vietnamese Coconut Jelly Summer has ever seen! This deliciously light dessert is kid friendly and comes with unforgettable coconut flavors. The top is jazzed up using a velvety cream layer to ensure every bite is super luscious!

The best dessert to celebrate Summer

If there’s one edible gift that we get significantly more than others, it’s Aunty’s homemade Thạch Dừa. Seeing as she’s one of the best home cooks I know, I’ve been on an mission to learn more recipes from her. This dessert was the first of many.

And after taking notes on how Aunty prepares her jelly, I now know why she makes it so often.

It’s super easy, using only 5 ingredients !

For such a simple summertime dessert, you’ll love how wonderfully light and refreshing every bite is. What sets it apart from its earthier counterpart, Sương Sáo (Grass Jelly) , is that you have split layers – the top tastes like the essence of coconuts infused with velvet cream and the bottom a tropical sweet delight .

It’s not quite as soft as a classic Chinese Silky Egg Pudding (冰花燉蛋) , but it offers an ultra satisfying snappy texture . You can pair that addictive mouthfeel with desserts like Taro and Sweet Potato Balls Dessert (九份芋圓) to start an exciting party for your tastebuds.

Whether you eat Thạch Dừa as is or with other toppings, make sure that it’s served straight out of the fridge. That way, you can let the dessert take you to the heart of Summer!

Why this recipe works

• Using jelly powder quickens the process and helps everything to start setting instantly .
• Coconut water and cream keeps the flavors true to the name of the dessert .
• More liquid means the Thạch Dừa texture is soft and enjoyably chewy .

What you’ll need

About the ingredients

Aunty uses more coconut water than the jelly packet recommends because we like our jellies on the softer side. If you prefer it firmer, use less liquid.

The cream is entirely optional and can be skipped altogether or replaced with coconut milk.

• You can even cut up fresh coconut pieces and add it into the cooked mixture to set with the jelly.

How to make this recipe

• Combine sugar and jelly powder in a bowl.

Bring the coconut water to a boil in a pot, then add the salt and sugar mixture in. Lower the heat to medium and stir for 5 minutes or until it begins to thicken.

Note: If you used more liquid, it will not thicken very much. Just know that once it starts to get thicker, it’s ready.

Pro Tip: Use a whisk to distribute the sugar well.

• Set up the containers and pour the liquid through a sieve until each one is roughly 2/3 full. Leave about 600mL (2 1/2 US cup) of the coconut water mixture in the pot.
• Let the poured contents rest as you work on the cream.

• Bring the heat back up to high and pour the coconut cream in. Stir until just combined.

Hold the sieve above each container and pour a thin layer of the cream about 5mm (0.2″) thick on top of the setting jelly.

Note: When pouring the top layer on, make sure that the bottom layer is slightly sticky to the touch. This is vital for helping the Thạch Dừa layers bind together.

• Cover the containers with a lid or plastic wrap, then carefully transfer them into the fridge to rest for 3 hours.
• Serve cold as is!

Recipe FAQs

You sure can! The texture will be slightly different and more snap-crunchy than soft. It’s also a great vegetarian and vegan alternative. You can substitute it with the jelly powder in equal amounts.

Aunty uses takeaway plastic containers with lids because they’re easy to make single servings with and to give as edible gifts. You can also use glassware, bowls or cupcake trays, so long as it’s covered with a lid or wrapped tightly.

Thạch Dừa is traditionally served with just its natural white and translucent coloring, but if you’d like to jazz it up with some color then it’s definitely doable. Just try to use the ones without any flavor to avoid diluting this dessert’s taste.

Tips for the best results

• Work quickly. The jelly sets fast and you want to make sure the layers set together rather than split apart, so it’s important to pour as soon as the bottom layer gets slightly sticky.
• Use fresh coconut water. Nothing beats the quality of young coconuts without any added preservatives, so try to source some from your supermarket.
• Serve it in a coconut! Extract the liquid as Grandma does for her Thịt Kho and leave the top hanging to act as a lid. Pour the cooked mixture in to set as per normal.
• Leave it in the fridge until just before serving. Thạch Dừa is a great Summer dessert, which is ideally eaten cold. Make sure it’s served right out of the fridge!

Check out our favorite Vietnamese desserts!

• Kem Chuối (Banana and Coconut Ice Cream) – These creamy ice cream bars go hand-in-hand with Thạch Dừa as two of the best ways to cool down in scorching heat.
• Chè Đậu Trắng (Sticky Rice Pudding with Black Eyed Peas) – You can’t go past a thick and indulgent Vietnamese classic served hot or cold.
• Sinh Tố Bơ (Avocado Smoothie) – Take advantage of avocado season and make this deliciously simple drink using just a handful of ingredients.
• Chè Trôi Nước (Glutinous Rice Balls) – Turn dessert making into a family event by rolling, wrapping and cooking these incredibly satisfying parcels.
• Bánh Kẹp (Coconut Pandan Waffles) – If you’re after a toasty after school or work snack, there’s nothing better than some sweet and aromatic waffles!

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• ▢ Sieve
• ▢ Whisk
• ▢ Containers (for setting the jelly)

Ingredients

• ▢ 3 L / 13 US cup coconut water
• ▢ 200 mL / 0.8 US cup coconut cream
• ▢ 1 packet jelly powder (roughly 12 g / 0.03 lb per packet; we get it from the Asian supermarket)
• ▢ 250 g / 0.55 lb sugar (or to taste)
• ▢ 1/2 tsp salt (or to taste)

Instructions

• Bring the coconut water to a boil in a pot, then add the salt and sugar mixture in. Lower the heat to medium and stir for 5 minutes or until it begins to thicken. Note: If you used more liquid, it will not thicken very much. Just know that once it starts to get thicker, it's ready. Pro Tip: Use a whisk to distribute the sugar well.
• Hold the sieve above each container and pour a thin layer of the cream about 5mm (0.2") thick on top of the setting jelly. Note: When pouring the top layer on, make sure that the bottom layer is slightly sticky to the touch. This is vital for helping the Thạch Dừa layers bind together.
• Work quickly. The jelly sets fast and you want to make sure the layers set together rather than split apart, so it's important to pour as soon as the bottom layer gets slightly sticky.
• Leave it in the fridge until just before serving. Thạch Dừa is a great Summer dessert, which is ideally eaten cold. Make sure it's served right out of the fridge!
• We use more coconut water than the jelly packet recommends because we like our jellies on the softer side . If you prefer it firmer, use less liquid.
• The cream is entirely optional and can be skipped altogether or replaced with coconut milk .

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Reader Interactions

July 23, 2021 at 5:38 pm

July 24, 2021 at 9:10 pm

I hope you get to enjoy it soon!

October 07, 2022 at 4:41 am

Can gelatine be used?

January 07, 2023 at 1:59 pm

Hi, Kim! You can use gelatine, but the texture might come out slightly different. Give it a go and let me know how it goes!

July 23, 2021 at 5:43 pm

July 24, 2021 at 9:11 pm

Yes, the coconut pieces will make it extra tasty, especially with the added texture. Enjoy!

July 23, 2021 at 6:39 pm

July 24, 2021 at 9:15 pm

Thanks, Maria! Enjoy!

July 23, 2021 at 7:18 pm

July 24, 2021 at 9:16 pm

Yes, the crisp texture is quite lovely as well! I hope you get to try making it for yourself too 😀

July 23, 2021 at 7:20 pm

I hope you get to make it and enjoy the dessert soon!

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Coconut Jelly

Published: Sep 22, 2013 · Modified: Jan 13, 2022 by Ashley

This post may contain affiliate links, which won’t change your price but will share some commission.

A silky smooth, slightly sweet way to end any dim sum party! These luxuriously smooth treats take only 5 ingredients and 10 minutes on the stovetop, then just stash them in the fridge until party time!

For the finale of our Dim Sum party, I made some these creamy, dreamy bits of awesomeness.

I got this recipe from the Dim Sum class I took at ICE . Some of the other people in class had made these, and I really liked them.

The only thing that bugged me was that the instructor said she didn't like rose water , so she didn't have us put it in the jelly.

I happen to really enjoy rose water , so I was excited to try these out in my own kitchen.

These beauties are stark white, and perfectly smooth, thanks to a dose of agar-agar powder .

It was my first time using it, and it really made them set up nice and firm. This is really easy to put together, and there aren't a lot of ingredients.

The coconut cream is the stuff that's over in the mixed drink aisle of the store (I used Coco López ).

These are finger food desserts, and it's incredible to see how well they hold up when they sit out at room temperature.

I have all sorts of ideas for things to make with the rest of my bottle of agar-agar !

Here's a shot of the rest of the meal (minus some awesome homemade fortune cookies!), including the Hoisin Cocktail Meatballs and Shrimp Dumplings .

Looking for mor e dessert recipes? Check out some of our favorites:

• Rich Cocoa Brownie Bites
• Elvis-Style Frozen Bananas
• Sweet + Salty Dark Chocolate Clusters
• 5-Ingredient Samoa Cereal Bowls
• Orange Scented Cannoli Dip
• Double Chocolate Chip Cookies with Vanilla Icing
• Dessert Nachos with Fresh Baked Cinnamon Tortilla Chips
• Tolon’s Strawberry Basil Shortcake
• Cranberry Orange Snickerdoodles
• Bourbon Bacon Pecan Pie with a Whole Wheat Crust
• Chocolate Cream Pie with Orange Zested Whipped Cream
• Great Grandma Francesca Cardile’s Cookies
• Triple-Chocolate Pumpkin Pie
• Ricotta Cookies
• Grandma’s Christmas Cookies

Recipe for Coconut Jelly

• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Encyclopedia of Asian Food )
• Cook Time: 10 minutes
• Total Time: 3 hours 10 minutes
• Yield: 64 (1-inch) pieces 1 x
• Category: Vegan, Dessert
• Method: Stovetop
• Cuisine: Chinese

Description

Ingredients.

• 2 (14-ounce) cans full fat coconut milk
• 2 tablespoons agar-agar powder
• 6 tablespoons granulated sugar
• 1 cup canned coconut cream
• ¾ teaspoon rose water

Instructions

• Pour the coconut milk into a medium saucepan. Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water.
• Transfer the mixture to an 8×8 square pan, cover with foil , and refrigerate until set - at least 3 hours, up to overnight.
• Run a knife around the edges of the pan and turn it out onto a cutting board . Cut into diamonds, squares, or rectangles and serve cold.

Recipe adapted from  Encyclopedia of Asian Food by Charmaine Solomon

More Dessert Recipes

Reader Interactions

September 23, 2013 at 10:27 pm

I can almost taste these jellies just thinking about them! I think I"ve had them somewhere before...so good.

September 24, 2013 at 4:46 pm

I think they're pretty standard at dim sum restaurants, and given your proximity to Chinatown, I'm sure you've run across them 🙂

Kumar's Kitchen

September 24, 2013 at 5:08 am

wow these jellies have come out so clean and we just love coconuts....this dessert is gorgeous 🙂

September 24, 2013 at 4:47 pm

Thank you! They really were beautiful. I think that some little cookie cutters would make fun shaped pieces next time!

November 01, 2014 at 3:43 pm

Can you add food coloring in this recipe?

November 01, 2014 at 3:44 pm

can you add food coloring into this?

BigFlavorsFromATinyKitchen

November 06, 2014 at 9:22 pm

I don't see why that wouldn't work! Good luck 🙂

October 23, 2015 at 11:56 am

I made this a couple days ago but the coconut milk was still soft more like a pudding than jello texture. So I threw it away. What would you recommend for this? I did put it in the refrigerator is that okay?

October 23, 2015 at 8:53 pm

Ahh - did you use all coconut milk, or did you also add the coconut cream? That stuff is thicker and that may have something to do with it. Also, did you let it simmer for a full 10 minutes? It should firm up in the fridge. I've made this a few times and never had that happen, so I'm not too sure otherwise.

October 24, 2015 at 1:23 pm

I did use 1 cup canned coconut cream and I actually put it in with the boiling coconut milk, agar etc. for 10 min and it never set 🙁 maybe ill try again one day.

October 25, 2015 at 9:55 am

Hmm - the only difference in the recipe is that you're supposed to stir the coconut cream in after it's off the heat. That might be the culprit. Sorry it was a disappointment - let me know if you end up trying it the other way sometime!

October 22, 2022 at 3:25 pm

This happened to me too, and I found out that I was using agar agar flakes (which is more commonly found in stores), not agar agar powder (more difficult to find). One tbsp of agar agar powder equals 1/4 cup of agar agar flakes, so I had to increase the amount of agar agar, as the amount in the recipe description was not nearly enough to gel the dessert!

October 24, 2022 at 5:30 pm

Ooh this is great to know, Luna! I have some of the flakes in my pantry but haven't used them yet. Sounds kind of like the difference between flakier salts and table salt - you need more when using flakier because the crystals are larger so they fill up your measuring spoon faster than a finer grain.

October 18, 2023 at 8:30 pm

I had the exact thing happen to mine as well. Trying it again today and will let you know tomorrow if it worked. Followed the instructions and ingredients to a T

November 18, 2015 at 4:16 pm

Oh wow, these look gorgeous. They had bits of these jellies in a lovely tropical drink I had at an Asian restaurant. I cant wait to try these out.

February 15, 2018 at 10:24 pm

Can you substitute unflavored gelatin for the agar agar? If so what is the measurement? Thanks!

February 15, 2018 at 11:00 pm

I haven't had a ton of luck with gelatin in the kitchen, so I'm not sure how much you'd need to get a similar texture. I'm sure it could be done, but I wouldn't know where to start a far as the amount. I was able to find agar agar at a health food store, and you can buy it online if you can't track it down locally if that's an issue for you. If you do try it out with gelatin, I'd love to hear how it works for you!

July 18, 2022 at 9:48 pm

Love the recipe but I'm doing something wrong lol I keep getting a layer at the bottom of the jelly is clearish, distinct from the white jelly. Do you know what may cause this?

July 20, 2022 at 10:29 am

Hi Lisa! I haven't had this happen ever, so I'm not 100% sure. Do you add the ingredients in the order stated in the recipe and whisk occasionally while it simmers? It definitely needs to simmer for 10 full minutes, and then be sure you stir in the coconut cream and rosewater until it's combined before pouring it into your pan. Does it look separated when you pour it into the pan? One other thing I think may help is to shake the can of coconut cream well before you add it to the mix. That may help to ensure everything stays nice and combined. Aside from that I'd say check to make sure none of your ingredients, like the agar agar powder, are expired. I hope this helps!

March 13, 2018 at 1:41 pm

I just made them! Delicious! But can i store them in the freeze?

March 13, 2018 at 1:43 pm

I'm not sure how freezing them would affect the texture once you thaw them out again, but I'd love to hear how it works out for you if you give it a try. So glad you enjoyed them!

March 14, 2018 at 9:47 am

Thanks for the answer. I will try and let you know!

Ryan rushmer

December 22, 2018 at 10:13 am

Hi there, im really keen to make this recipe however I live in England and the imperial to metric weight ratios confuse me sometimes! Could you please tell me what the metric equivalents are for the creamed coconut and milk? It may sound simple but ingredients with different densities can impact on the ratio calculation and I want to get the amounts right! 🙂 Also are you using powdered agar agar or the flakes? Any info would be greatly appreciated! Many thanks

December 23, 2018 at 11:30 pm

Hi Ryan- I’m really not sure when it comes to metric equivalents and I don’t want to misguide you. As far as the agar agar, I used a powdered variety. Good luck if you give this one a shot!

July 18, 2019 at 9:30 pm

Can i use plain whole milk instead of coconut milk?

July 18, 2019 at 9:42 pm

Hi Sakthi, I haven't tried using any other type of milk in this recipe, so I'm not sure how it would work. If you're still using the coconut cream and only subbing whole milk for the coconut milk, that may work. The texture in the coconut cream is really important for this recipe. The flavor will also be milder without both types of coconut, but if you give it a try, please do let me know how it turns out!

Linda Xiong

November 29, 2019 at 12:54 pm

Can I double or triple the reciple for bigger partys? Will it turn out the same?

November 29, 2019 at 1:01 pm

I'd think it would still work - you'd just need a larger pan so it isn't too thick while it's chilling in the refrigerator. Good luck - hope you love it as much as we do!

Eleanor Wong

November 08, 2020 at 4:14 pm

where can i buy rose water ?

November 08, 2020 at 5:48 pm

Hi Eleanor - I have a link to buy rose water on Amazon in the ingredients in the recipe. It can sometimes be tricky to find in stores but if you have a middle eastern market in your area you should be able to find it there. Sometimes Asian markets and natural markets have it also. Good luck!

March 18, 2021 at 6:16 pm

I cannot find Rose Water in my asian market, is there an alternative instead of my having to buy it in Amazon?

March 18, 2021 at 6:30 pm

You can omit the rose water. I usually find it from a Middle Eastern market. It can definitely be tricky to find. The first time I made this recipe, we didn't add the rose water and it was still delicious!

March 18, 2021 at 11:50 pm

Thanks for your quick reply but forgot to ask, your directions says "Pour the coconut milk into a medium saucepan. Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minuntes" ... Do you let it come to a boil and then simmer or you just simmer after putting the ingredients in? Thank you!

March 19, 2021 at 10:49 am

You don't need to bring it up to a boil but you could, just be sure to lower it to a simmer as soon as it starts to bubble and whisk it occasionally for 10 minutes. Hope that helps!

June 13, 2023 at 12:13 am

I look forward to trying this recipe, but have one question does it matter if the coconut cream or the coconut milk has guar gum in it

June 13, 2023 at 12:42 pm

Thanks for the question, Bev! I'm not sure that it would make much of a difference. I usually use Coco Lopez for the coconut cream, and either Goya or Thai Kitchen brands for the coconut milk if that's helpful.

June 22, 2023 at 1:40 pm

I made it and it turned out well and yummy. The milk/cream I used didn't have guar gum in it and the Thai Kitchen brand you used does so guar gum doesn't affect it one way or the other I conclude.

It's my first time using agar agar and i will now experiment with other recipes.

Thanks for the recipe

July 03, 2023 at 10:26 pm

I'm so glad to hear that this worked out for you, Bev! Have fun experimenting with the agar agar!

September 17, 2023 at 1:28 pm

Hi I attempted this recipe (tripled the ratios), flavour and the gelling was fine. I was surprised the texture was not smooth. it’s not completely lumpy or chunky, maybe similar to a medium firm tofu whereas I was expecting a silky tofu pudding texture. Wondering where I went wrong.

September 18, 2023 at 5:26 pm

Hi Sarah, Thanks for reaching out! I haven't had that happen with a batch personally - it has always been very smooth. I haven't ever scaled the recipe though. Did you whisk the mixture well to combine initially, and whisk occasionally while it was simmering? Shaking the canned coconut products well before opening may help, too. Let me know if you try anhy of those adjustments and how it works out for you!

October 19, 2023 at 10:53 am

I made this recipe twice thinking I may have messed it up the first time. Sadly both times it does not form up correctly. Would not recommend this recipe.

October 19, 2023 at 12:29 pm

I'm so sorry to hear that this didn't work out for you, Blair! I've been making this recipe for years and haven't ever had any issues with it. Would you be willing to share the brands of coconut products and agar agar that you used? I'll happily re-test with those brands to see if that was the issue.

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Young Coconut Jelly

Simple coconut and pandan dessert, but refreshing! The longer the jelly is chilled, the better. Enjoy...

Ingredients

2 young coconuts

5 tablespoons white sugar, or to taste

1 pandan leaf, knotted (Optional)

2 teaspoons agar-agar powder

Break coconut shells with a hammer or the back of a heavy cleaver; collect coconut water in a saucepan. Pry flesh from the shell with a strong knife. Peel off any skin with a vegetable peeler. Slice flesh.

Add sugar and pandan leaf to the saucepan of coconut water. Heat over medium heat. Add agar-agar powder and stir until dissolved. Stir in sliced coconut flesh.

Remove mixture from heat and scoop out pandan leaf. Pour into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Photos of Young Coconut Jelly

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Here’s How To Make Refreshing Coconut Jelly Using Only 5 Ingredients

When the clock strikes 12 in the afternoon and the sun hits the rooftop, you know you can’t escape the heat. While some of us run to the fridge and grab a popsicle to kick off the heat. Others prefer a more healthy alternative. If you’re indeed the latter type, here’s a simple dessert that you can effortlessly make at home! With only 5 ingredients, we’re going to show you how to make a refreshing coconut jelly!

Make A Refreshing Coconut Jelly At Home Using 5 Ingredients

Living in a tropical country, it’s hard not to fall in love with the soothing coconut drinks that we have. While gulping down coconut water is satisfying enough, we spotted a simple dessert to step up the coconut game. Perfect to kick off the heat, this thirst-quenching dessert is something for you to try at home. Without further ado, shall we get started with the ingredients?

Ingredients

• Coconut flesh
• 1.2L of coconut water
• 1.3L of water
• 180g of sugar
• 4 teaspoons of agar-agar powder
• Pandan leaves

Step 1: Under low heat, bring a pot of water and pandan leaves to a boil.

Step 2: Pour in the coconut water and stir well.

Step 3: Add in agar-agar powder and sugar into the pot. Stir well until all the sugar has dissolved.

Step 4: Turn off the heat and remove the pandan leaves. Then, pour the mixture into a container. Add in the coconut flesh and refrigerate for 4 hours.

Try Making Your Very Own Coconut Jelly Today!

Yes, that’s it! Thirst-quenching and cooling, this is a dessert perfect at any time throughout the day. If you want to make it fancier, you can buy a whole coconut. Instead of pouring the mixture into a container, pour it back to the coconut shell! Snap the picture and share it! Anyways, don’t forget to let us know how you went! Furthermore, we hope everyone stays at home and stays safe.

This recipe is from myeatkaki (Facebook)

Read Also:   Here’s How To Turn Milo Powder And Bread Into A Rich Chocolate Tiramisu

#SupportLocalEateries

Hello, there! Being a part of the F&B community, we believe that it is important to help each other during this pandemic, and beyond. Now, you can support local eateries across Penang and Kuala Lumpur by ordering directly from them via phone call, WhatsApp, and Facebook Messenger. These eateries offer in-house food delivery and takeaways. Search for “Foodie Plus” on App Store.

Download FOODIE+ for free  here

We would like to invite you to join our New Private Community Group ! Here you are free to ask questions, share your love for food, and explore the Penang community! We will also regularly post about casual promos and latest findings.

Click on the button below and hunt good food with us today!

Leave a Reply Cancel reply

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Save my name, email, and website in this browser for the next time I comment.

Here’s How To Make Refreshing Coconut Jelly Using Only 5 Ingredients

When the clock strikes 12 in the afternoon and the sun hits the rooftop, you know you can’t escape the heat. While some of us run to the fridge and grab a popsicle to kick off the heat. Others prefer a more healthy alternative. If you’re indeed the latter type, here’s a simple dessert that you can effortlessly make at home! With only 5 ingredients, we’re going to show you how to make a refreshing coconut jelly!

Make A Refreshing Coconut Jelly At Home Using 5 Ingredients

Living in a tropical country, it’s hard not to fall in love with the soothing coconut drinks that we have. While gulping down coconut water is satisfying enough, we spotted a simple dessert to step up the coconut game. Perfect to kick off the heat, this thirst-quenching dessert is something for you to try at home. Without further ado, shall we get started with the ingredients?

Ingredients

• Coconut flesh
• 1.2L of coconut water
• 1.3L of water
• 180g of sugar
• 4 teaspoons of agar-agar powder
• Pandan leaves

Step 1: Under low heat, bring a pot of water and pandan leaves to a boil.

Step 2: Pour in the coconut water and stir well.

Step 3: Add in agar-agar powder and sugar into the pot. Stir well until all the sugar has dissolved.

Step 4: Turn off the heat and remove the pandan leaves. Then, pour the mixture into a container. Add in the coconut flesh and refrigerate for 4 hours.

Try Making Your Very Own Coconut Jelly Today!

Yes, that’s it! Thirst-quenching and cooling, this is a dessert perfect at any time throughout the day. If you want to make it fancier, you can buy a whole coconut. Instead of pouring the mixture into a container, pour it back to the coconut shell! Snap the picture and share it! Anyways, don’t forget to let us know how you went! Furthermore, we hope everyone stays at home and stays safe.

This recipe is from myeatkaki (Facebook)

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#SupportLocalEateries

Hello, there! Being a part of the F&B community, we believe that it is important to help each other during this pandemic, and beyond. Now, you can support local eateries across Penang and Kuala Lumpur by ordering directly from them via phone call, WhatsApp, and Facebook Messenger. These eateries offer in-house food delivery and takeaways. Search for “Foodie Plus” on App Store.

Download FOODIE+ for free  here

We would like to invite you to join our  New Private Community Group ! Here you are free to ask questions, share your love for food, and explore the Klang Valley community! We will also regularly post about casual promos and latest findings.

Click on the button below and hunt good food with us today!

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How to make Thai Mango Coconut Jelly (Woon Mamuang), it’s vegetarian and vegan

How to make thai mango coconut jelly with agar agar (woon mamuang).

I am not vegan anymore, so I do not usually look for recipes that do not have include animal products in the ingredients.  But recently, I came across a Thai dessert recipe from Pailin from the Hot Thai Kitchen YouTube channel that is vegetarian and vegan, looks beautiful and is absolutely delicious. It is also the perfect dessert for summer, as it is so refreshing.

The recipe is for a Thai dessert called Mango Coconut Jelly , (known as Woon Mamuang in Thailand), and it is a dessert made with the vegan gelatin substitute agar, also known as agar-agar.

Agar-agar is used in a lot of dishes throughout Asia, including Thailand so, even if you didn’t know it, you have probably eaten it in a dish at one time or another.

Now, I have eaten hundreds of desserts similar to this one in my 16 years living in Thailand, but this Mango Coconut Jelly is one of the best Thai jelly-style desserts I have ever eaten. It is so simple to make as well.

Ingredients

For the mango layer

2 sweet, ripe mangoes — cubed and then pureed

1 mango cut into small cubes.

1/2 cup of orange juice.

1 1/4 cups of water

2 teaspoons of Agar Agar

1/3 cup of sugar

Lime juice (I didn’t have lime, so I used lemon, and it worked just as well).

For the coconut layer

1 teaspoon of Agar Agar

2/3 cup of water

4 tablespoons of sugar

2/3 cup of coconut milk

1/8 of a teaspoon of salt

How to make Thai Mango Coconut Jelly

• Put the 250 grams of cubed, ripe mango into a blender. Add the orange juice and blend together until the mixture is very smooth.
• Pour 1 1/4 cups of cold water into a pan and add the Agar Agar. Stir it and bring the water to a boil, continuing to stir until it boils.
• Add the sugar to the mixture of water and Agar Agar, and bring it back to a boil. The goal here is to make sure the sugar has dissolved.
• Pour the mango and orange juice mixture into the water, and mix it quickly with a whisk so that all the mango mixture is mixed in.
• Taste the mixture, and if it seems too sweet, add a squeeze or two of lime (or lemon) juice to add a little more acid and then whisk again.
• Pour the mango mixture into a square glass dish, small dessert dishes or even shot glasses. It is really up to you how you plan on serving the finished dessert. Just remember, if you pour it into a square glass dish, you will have to cut it into pieces before serving.
• Put the mango cubes into the base (or cubes of any other fruit you like), making sure you push them down into the mixture so they do not stay floating on top.
• Leave the mixture to set at room temperature.
• While the mango jelly is setting, it is time to make the coconut layer.
• Pour the water into a saucepan, stir in the Agar Agar and bring the mixture to a boil.
• Add the sugar and the salt, and mix well while the mixture is still on the boil.
• Add the coconut milk, whisking everything together well.
• Once it is whisked well, you can take it off the heat, and slowly pour it over the now-set mango mixture.
• Put the completed Thai Mango Coconut Jelly into the refrigerator, and let it to cool for an hour or two.
• Remove from the fridge, cut it into squares if it is in a square glass bowl, and serve.

Now watch how Pailin makes her Mango Coconut Jelly in her video below. It really could not be more simple and, as Pailin shows, it looks beautiful when you serve it, and it tastes even better.

Also don’t forget to watch her many other Thai food videos, and subscribe to her YouTube channel .

She is a professional chef, uploads videos at least once a week, and honestly makes some of the best Thai food you will ever eat. She also explains how to cook things incredibly well, so you are never confused or give up halfway through because it just seems too difficult.

Related: How to make Thai Tom Yum Goong (non-creamy style)

Coconut jam (kaya)- how to make it at home

Posted on Last updated: May 29, 2020

Categories Appetizer , Breakfast , Dessert , Malaysian

Whenever I think about kaya (coconut jam) , it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread overflowing with kaya top with a piece of chilled butter.

It is the epitome of Malaysian-Singapore perennial breakfast favorite, often served with a cup of brew-on-demand Hainanese coffee waft up to hit your nose and the incredibly crispy toast grill on the charcoal pit. And of course, one will never miss out kaya with the hunger-inducing flavor that brings you halfway to paradise right from the first chomp.

Kaya takes center stage of this delightful breakfast. You only need a few ingredients to make it, which I will explain in detail in this article. I will stay true to the authentic method of preparing Malaysian kaya- slow cook and double-boiled at the sub-boiling point .

Note : Kaya means ‘ rich ‘ in the Malay language. I think it suits kaya well as it has a richer flavor than other fruit jams. It is called coconut jam (or kaya jam) in English and is also known as srikaya in Indonesia.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Step 1. Prepare the egg

Let’s dive into the nitty-gritty of how to make the best kaya (coconut jam) with the step by step instructions.

• First, crack the eggs into a bowl. 
• Beat the egg until the egg yolk and egg white becomes homogeneous. 
• Filter the eggs through a wire mesh strainer. This step is aimed to remove any small lumps of egg whites, which will affect the smoothness of kaya.

Step 2. Prepare the pandan extract with coconut milk

Since this is a pandan kaya recipe, I will add some pandan leaves to perfume the coconut milk. You can omit it, but the coconut jam will turn out to be less flavorful.  (This situation is similar to making a cake with or without vanilla).

There are two ways to get the pandan extract. Wash the pandan leaves and cut them into short pieces and proceed with one of the following ways.

• Pour the coconut milk into a food processor . Add the pandan leaves. Blend the pandan leaves with coconut milk. It will transform into a light green suspension. Strain the coconut milk to remove the pandan leaves. The coconut milk is now infused with the pandan flavor. This method yields a stronger extract, but it will contain some leaf powder that escapes the strainer. 
• Place the cut pandan leaves and coconut milk in a bowl. Heat the coconut milk but do not boil it. Let the pandan leaves steep in the coconut milk for fifteen minutes. Discard the leaves. This method yields a milder extract but is free from the leaves, which produce a clear and smoother kaya. 

Step 3. Double-boiled all the ingredients 

• Now add the coconut milk (which has extracted the pandan flavor) into the egg slowly. You may want to wait for a while if the coconut milk is still hot, This is because we do not want the heat from the coconut milk from cooking the egg at this moment. Combine well,
• Add the required amount of sugar to the filtered egg and coconut milk. It is alright if the sugar is not entirely dissolved as we will double boiled the mixture for about forty-five minutes.
• Put the bowl of the mixture over a pot of boiling water. Double boil it and stir from time to time to avoid overcooking the egg at the edges.  As time goes by, the mixture will thicken when it starts to coagulates.
• I double boil the mixture so that the temperature is always below the boiling point. The temperature will take about twenty minutes (depends on the stove and the equipment you use) before reaching 75°C/170°F.
• If you have a kitchen thermometer , try to keep the temperature around this temperature at all times. The egg will start to thicken at this temperature. 
• Now you can add the palm sugar.
• Continue cooking for another 45 minutes , and occasionally stir to prevent it becomes lumpy. You can cover the mixture to reduce the time required to return to 75°C/170°F. However, you still need to check every few minutes to ensure it is not overheated.
• Continue cooking until the mixture becomes smooth and creamy, and reaches the thickness that you want.

Note: If you cook the egg over higher temperatures, the mixture will become lumpy. In this case, the only way to salvage the pot of kaya is to process it with a food processor. However, the kaya will not look shiny anymore. 

4. Blend the kaya

Blend the kay may not be the traditional method, but it is extremely effective to produce the kaya with a smooth texture.

Place the kaya in the food processor and blend it for about thirty seconds. Now it is all ready to serve or transfer to a bottle for storage.

Five tips to make the perfect kaya

If you have never make kaya before, I would strongly suggest you read this section before attempting this recipe. I have some tips to share, which I realize from my previous mistakes.  

1. Use glassware or stainless steel pot with a thick base to double boil the kaya

I recommend you use either glass casserole or a stainless steel pot with a thick base to hold the kaya mixture. Both kitchenware will heat up slowly since they have higher heat capacity, and therefore the temperature will not rise abruptly and overcooked the egg.

If you use a stainless steel pot with a thin wall, the pot will heat up rapidly to above 75°C/170°F . Since egg will cook once it is heated to this temperature, the egg close to the edge of the pot will cook quicker than the center, resulting in the formation of pieces of cooked eggs. These small pieces of eggs are impossible to remove from the kaya. You can break them by blending the kaya, but since they are already solidified, the kaya will not be smooth.

2. Dilute the egg with coconut milk before starting the double-boiling process

I find that there are fewer chances of getting lumps if I dilute the egg with the coconut milk before heating up. I used to mix the egg with the sugar first, then double-boil the egg and sugar mixture until it started to coagulate before adding the coconut milk. However, it was challenging to keep the mixture free from lumps with my old method.

3. Steeping the pandan leaves in the coconut milk

Although steeping is less effective for extracting the pandan flavor than blending, I am in favor of the steeping method because the kaya is free from any fine leaf powder as a result of blending. This method is essential if you want a smooth kaya. Otherwise, go ahead to blend the leaves (then blend) to get a stronger pandan flavor.

4. You can make kaya without pandan leaves and palm sugar

You still can make the kaya without the pandan leaves and palm sugar. Pandan is like vanilla, which is nice to have but is not an essential item. As for the palm sugar, you can substitute it with some caramelized sugar .

5. Keep stirring

It is straightforward to make the jam. However, there are two tricks that you need to know if you want to make a perfect kaya. First, it requires patience to create an ideal coconut jam. Secondly, stir it constantly while cooking it over low heat to produce a smooth texture. If the result happened to become lumpy, transfer the kaya to the food processor and blend it until it is smooth.

How to store the kaya (coconut jam)

After the coconut jam is cold, transfer it into glass jars . This homemade kaya recipe does not contain preservatives. If you intend to freeze it, use the freezer-safe plastic containers. Kaya can be kept up to four days at room temperature, about two weeks in the refrigerator, and more than two months if frozen. Therefore, it is worthwhile to consider making a larger batch of kaya to save your time. 

There you go. That’s how to make the Malaysian style pandan kaya!

Note: If you like this recipe, you make also like one of the most common Malaysian breakfast- Nasi lemak. You can get the recipe of nasi lemak here.

Kaya (Coconut Jam)

Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread overflowing with kaya plus a piece of chilled butter.

Ingredients

• 450g eggs (about 9 medium size egg)
• 350g (12oz) white sugar
• 500g (2 cups) coconut milk
• 6 pandan leaves (about 20g)
• Palm sugar 80g (2.8 oz)

Instructions

• Beat the eggs in a bowl to combine the yolks and whites. 
• Filter the egg with the wire mesh strainer.
• Heat the coconut milk, put the pandan leaves into the hot coconut milk. Steep the leaves for fifteen minutes. 
• Discard the leaves and pour the coconut milk into the egg mixture. 
• Add the white sugar.
• Double boil for forty-five minutes.  Add the palm sugar when it is about to thicken. You can boil longer until it achieves the consistency you want. 
• Blend the kaya with a blender or food processor for thirty seconds,
• Transfer the kaya to containers for storage. 

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Nutrition Information:

Serving size:.

This data was provided and calculated by Nutritionix on 11/28/2019

Wednesday 26th of January 2022

Can I omit white sugar & use palm sugar instead? Also how to cut down on sugar in kaya.

I would suggest omitting the white sugar and keeping the palm sugar. The total amount of sugar is reduced this way.

Wong Michael

Wednesday 17th of March 2021

Hii, I would like to know what the standard rational weight by percentage for the sugar, eggs and coconut milk to produce a good quality kaya. Thanks

Friday 19th of March 2021

I am not aware of any standard ratio. I use 450g eggs, 430g sugar, and 500g coconut milk which is quite close to one part each.

Monday 30th of November 2020

Bonyan, 2020 November 29

Hi Kwan, I can’t get fresh coconut milk in Toronto, so I used can coconut milk, the kaya turned out great, but the coconut flavour wasn’t strong. My son said, is like eating egg sandwich.

Haha I guess that's the best you can do with. Just one suggestion sometimes the terms coconut milk and cream (those in boxes) can be confusing. Should use those with coconut fat more than 20%, usually is written in the ingredient list or nutritional fact data.

Thursday 29th of October 2020

Pandan leaves are it readily available where I live. Do you think I could use bottled pandan extract?

Friday 30th of October 2020

Hi Charina, You can use pandan extract whenever fresh leaves are not available. We also make the coconut jam by omitting the pandan leaves, and still tasty. KP Kwan

Wednesday 30th of September 2020

Hi KP Kwan, May i use gula melaka to replace palm sugar? I love your recipes, there are few ive tried and yielded very good result, thank you so much!

Thursday 1st of October 2020

Hi Sara, Sure. Please use gula Melaka. KP Kwan

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