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5.0 from 12 votes

Easy Pandan Coconut Jelly

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.

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

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

    Cup of Yum
  1. 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.
  2. To make the pandan layer: in a small pot, whisk together the pandan extract, sugar, cold water and agar agar powder. Set aside.
  3. To make the coconut layer: in a separate small pot, whisk together the coconut milk, sugar and agar agar powder.
  4. 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.
  5. Place six 2-inch wide silicone molds on a baking sheet.
  6. 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.
  7. Repeat the above process until you have multiple layers and all the liquid is used.
  8. Refrigerate for 1 hour until they are fully set.
  9. 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!

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

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

% 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.

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