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Coconut Jelly (Dim Sum)
5 from 15 votes

Coconut Jelly (Dim Sum)

Coconut Jelly (Dim Sum) is a gelatinous dessert made with coconut cream, water, sugar, agar agar powder, and a pinch of salt. The jelly has a smooth, creamy texture with a gentle sweetness balanced by a subtle hint of salt. Agar agar sets the jelly firmly but not too hard, creating a wobble typical of this type of dessert. It is served chilled, cut into shapes or cubes.

Prep Time
1 min
Cook Time
5 mins
Cooling time
3 hrs
Servings: 6 people
Calories: 2767 kcal
Course: Dessert
Cuisine: Chinese

Ingredients

  • 2 Cups coconut cream The recipe is actually really flexible, so you can also use use 1 whole 14-oz can of coconut cream to make your life easier then add 19 oz water (instead of following the ratio in the recipe.) But note that the jelly won't be as creamy if you do so.
  • 2 Cups water Feel free to use coconut milk or coconut juice instead if you have it on hand
  • 4 Tablespoons white sugar You can use other sweeteners but coloured ones will change the color of the jelly. Make sure it's bone-char free if preparing this as a vegan dessert.
  • 1¼ Tablespoon agar agar powder We don't want too much agar powder or the jelly will be too firm (but too little won't allow it to set either.) Use gelatine if you want an agar substitute that still has a wobble or konnyaku powder/ 1 of these agar substitutes if you need a vegan alternative.
  • ¼ teaspoon salt Don't omit this as it's a flavor enhancer

Instructions

    Cup of Yum
  1. Put the sugar, agar agar, coconut cream and water into a small pot then whisk well before you turn on the heat. (Once the heat is on, the agar agar powder will clump! (And we don't want that or the jelly won't be smooth.)
  2. Once mixed, bring to the boil, whisking continuously, then switch off when boiled.
  3. Pour the jelly into a heat-proof container and allow to set for at least 3 hours in the fridge, preferably overnight.Tip: the agar solution will have many small bubbles on top (sort of like steamed egg. See above.) These won't go away unless you poke them with a toothpick before the jelly has set. If not, the jelly won't be silky smooth. Still yummy though!
  4. Once set, cut into the shapes you want using a knife or mold.Tip: use a sharp knife for smooth edges. I used a table knife which gives slightly jagged edges.
  5. Remove the jelly from the mold. If it's sticking, you can run a knife to around the edges of the container to loosen the jelly then turn the container upside down. Note: However, it's hard to get a distinct sharp edge on the jelly if you do this because it's so soft and wobbly. (See Tips for alternative ways.)Serve with some pandan ice cream on the side!

Notes

  • Store the coconut jelly in the refrigerator and consume within two days for best freshness.
  • The recipe allows substitution of water with coconut milk or coconut juice, but coconut cream is recommended for creamy texture.
  • Use agar agar powder carefully to avoid an overly firm texture; gelatin or konnyaku powder can be alternatives.
  • Remove bubbles from the top before setting by poking with a toothpick to achieve a smoother surface.
  • Cut the set jelly with a sharp knife to maintain smooth edges; a dull knife may create jagged cuts.

Nutrition Information

Calories 2767kcal (138%) Carbohydrates 467g (156%) Protein 0.4g (1%) Fat 99g (152%) Saturated Fat 89g (445%) Polyunsaturated Fat 0.01g (0%) Sodium 908mg (38%) Potassium 71mg (2%) Fiber 20g (80%) Sugar 443g (886%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 2767

% Daily Value*

Calories 2767kcal 138%
Carbohydrates 467g 156%
Protein 0.4g 1%
Fat 99g 152%
Saturated Fat 89g 445%
Polyunsaturated Fat 0.01g 0%
Sodium 908mg 38%
Potassium 71mg 2%
Fiber 20g 80%
Sugar 443g 886%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.