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Thai Coconut and Pandan Jelly

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year, Summer, Spring
Description

Thai Pandan and Coconut Jelly is a light and refreshing dessert that beautifully blends the aromatic flavor of pandan with the creamy richness of coconut milk. Made with agar agar, a plant-based gelatin derived from red algae, this dessert has a firm, stable texture and sets perfectly at room temperature.

Layered for a visually stunning presentation, this jelly dessert is as delightful to look at as it is to eat, offering a cool and refreshing treat that’s perfect for hot weather or any occasion.

Ingredients
    For the Pandan Layer:
  • 1 cup pandan juice (made by blending fresh pandan leaves with water and straining)
  • 1/2 cup coconut milk
  • 1/2 cup sugar
  • 1 tsp agar agar powder
    • For the Coconut Layer:
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp agar agar powder
  • 1/4 tsp salt
Instructions
    Prepare the Pandan Layer:
  1. 1
    In a saucepan, combine the pandan juice, coconut milk, sugar, and agar agar powder. Stir well to dissolve the agar agar.
  2. 2
    Heat the mixture over medium heat, stirring constantly, until it comes to a gentle boil. Continue to cook for about 2-3 minutes until the agar agar is fully dissolved.
  3. 3
    Remove the saucepan from heat and pour the mixture into a mold or dish, filling it halfway. Let it sit at room temperature to set while you prepare the coconut layer.
    4. Prepare the Coconut Layer:
  4. 4
    In a separate saucepan, combine the coconut milk, water, sugar, agar agar powder, and salt. Stir to dissolve the agar agar.
  5. 5
    Heat over medium heat, stirring continuously, until the mixture reaches a gentle boil. Cook for an additional 2-3 minutes to ensure the agar agar is fully dissolved.
  6. 6
    Allow the mixture to cool slightly, then carefully pour it over the set pandan layer in the mold. Make sure the pandan layer is fully set before adding the coconut layer to avoid mixing.
    7. Set the Jelly Cake:
  7. 7
    Let the layered jelly cake cool at room temperature for a few minutes, then transfer it to the refrigerator to set completely, about 1-2 hours.
    8. Serve:
  8. 8
    Once fully set, gently loosen the edges of the jelly cake from the mold with a knife. Carefully invert the mold onto a serving plate to release the cake.
  9. 9
    Slice into small squares or diamonds and serve chilled. Enjoy the refreshing and aromatic flavors of pandan and coconut with every bite!
Maricel's Tips
  • For an even more vibrant green color in your pandan layer, you can add a drop or two of natural pandan extract. It enhances both the color and flavor, making the dessert even more appealing.
  • If you want to add a bit of texture, consider stirring in some finely grated young coconut (buko) into the coconut layer before it sets—it adds a delightful chewiness to the smooth jelly!
Keywords: Thai pandan jelly recipe, coconut jelly dessert, agar agar jelly, Thai layered dessert, pandan and coconut dessert, how to make Thai jelly, refreshing Thai desserts, plant-based jelly recipe
Read it online: https://maricelskitchen.com/recipe/thai-coconut-and-pandan-jelly/