Easy Pandan Coconut Jelly
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
1 hr
-
Total Time
1 hr 26 mins
-
Servings
6 jellies
-
Calories
119 kcal
-
Course
Dessert
-
Cuisine
Asian, Vietnamese
Easy Pandan Coconut Jelly
Report
A light, refreshing and delicious layered jelly dessert packed with sweet coconut and pandan flavors! A simple South-East Asian dessert made with only 5 ingredients and it's visually appealing. This is vegan and dairy-free.
Share:
Ingredients
For the Pandan layer:
- 1 tablespoon pandan extract store-bought (or see Notes below on how to make your own pandan extract)
- 1 cup water cold
- 1 ½ teaspoon agar agar powder
- ¼ cup white granulated sugar or coconut palm sugar or maple syrup
For the Coconut layer:
- 1 cup coconut milk full fat kind
- 1 ½ teaspoon agar agar powder
- ¼ cup white granulated sugar or coconut palm sugar or maple syrup
Instructions
- First open the canned coconut milk and pour the coconut fat and the clear liquids into a small bowl. Whisk it together until well combined. Set aside.
- To make the pandan layer: in a small pot, whisk together the pandan extract, sugar, cold water and agar agar powder. Set aside.
- To make the coconut layer: in a separate small pot, whisk together the coconut milk, sugar and agar agar powder.
- Simultaneously bring both pots to boiling point on medium-high heat for 60 seconds while stirring with separate whisks, to activate the agar agar powder. Once they both reach boiling point, remove both pots off heat and quickly cover with a lid.
- Place six 2-inch wide silicone molds on a baking sheet.
- Pour 1 tablespoon of the warm pandan liquid into each mold. Let this set for 3 minutes at room temperature until firm to touch. Keep the remaining pandan mixture warm by covering it with a lid. Then pour 1 tablespoon of the warm coconut liquid into each mold. Let this set until firm to touch. Keep the remaining coconut mixture warm by covering with a lid.
- Repeat the above process until you have multiple layers and all the liquid is used.
- Refrigerate for 1 hour until they are fully set.
- Remove from the fridge and carefully pop them out of the molds with clean hands. Transfer to a serving plate. Serve with suggested topping ideas in blog post and enjoy!
Equipments used:
Notes
- In a blender, blend three pandan leaves (washed, dried and chopped) with ¼ cup or 60 ml of cold water until smooth.
- Then run the pandan liquid through a fine sieve or clean cheese cloth to strain out the pulp. Use as much of this liquid as instructed in the recipe amounts.
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Sodium
33mg
(1%)
Potassium
84mg
(2%)
Sugar
9g
(18%)
Vitamin C
0.4mg
(0%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6jellies
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 33mg | 1% |
| Potassium | 84mg | 2% |
| Sugar | 9g | 18% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa)
Asian, Vietnamese, Vegetarian, Vegan
5.0
(9 reviews)
Singapore kueh dadar pandan coconut pancake recipe (Vegan)
Asian, Malaysian, Singaporean, Nyonya
5.0
(132 reviews)
