This Thai pandan coconut jelly dessert recipe has two soft, wobbly layers you can adjust to your preferred sweetness. It’s vegan, gluten-free, and a refreshing summer treat that every kid loves!
Tip: This recipe calls for pandan leaves and coconut milk, which you can also use to make khanom chan and these fun coconut jelly cubes!
Pandan coconut jelly is a Southeast Asian dessert made with pandan juice, coconut milk, sugar, and agar agar powder. It has soft, bouncy layers and a sweet, fragrant flavor, often served cold as a refreshing treat.
The recipe in a nutshell
I’ve been making this dessert since I was a kid, it’s one of my favorite gifts to surprise friends and family with!
The recipe uses agar-agar powder instead of gelatin, so it’s completely plant-based and vegan-friendly.
You can go with the classic two layers like I did, add more layers for a fun twist, or just make the pandan layer on its own for a simple pandan jelly.
The sweetness is easy to adjust, and it keeps well in the fridge for up to 5 days. My Thai jelly dessert is also perfect for meal prep and serving at parties!
Ingredient tips and notes
Take a look at the ingredient tips and step-by-step photos below, or scroll straight to the recipe card if you’re ready to get started.
For the pandan layer
- Pandan leaves – If fresh ones aren’t available, look for frozen ones at Asian grocery stores or use pandan essence. Learn more about pandan.
- Agar-agar powder – This is a plant-based thickener made from red algae. It’s what gives the jelly its bouncy, firm texture. Unlike gelatin, agar-agar sets at room temperature and is perfect for vegan desserts. You can also use it to make puddings, panna cotta, and mousses. Get it on Amazon.
- White sugar – Stick to granulated sugar for a clean flavor and clear jelly; adjust the amount to taste.
- Water – Needed to help dissolve the agar-agar and create the soft, bouncy texture in the pandan layer.
For the coconut layer
- Coconut milk – Use full-fat coconut milk for that a flavor and creamy texture.
- Agar-agar powder
- White sugar
- Salt
How to make coconut pandan jelly
Step 1: Make the pandan layer
- In a small bowl, mix the agar-agar powder with ½ cup water and let it sit for 15 minutes.
- Cut pandan leaves into 1-inch pieces.
- Blend the pandan leaves with 3 cups of water until roughly mixed.
- Strain the pandan mixture using a cheesecloth or fine strainer to get smooth pandan juice.
- Pour the pandan juice into a wok or pot and bring it to a gentle simmer. Stir the soaked agar-agar again, then add it in.
- Keep stirring for up to 5 minutes until the agar fully dissolves. Check with the back of a spoon; if you still see tiny grains, keep going.
- Add sugar and stir until fully dissolved.
- Pour the pandan layer into your mold or cups. Let it set at room temp for about 30 minutes until firm.
Step 2: Make the coconut layer
- In a bowl, mix agar-agar with ½ cup water (same as step 1). Let it sit for 15 minutes.
- Simmer coconut milk in a pan over low heat. Once it starts bubbling at the edges, add the agar-agar mixture. Cook until fully dissolved (no longer than 5 minutes).
- Add sugar and salt, stir for 2 minutes until dissolved, then remove from heat.
- Once the pandan layer is slightly set (it doesn’t have to be completely firm yet), gently spoon the coconut layer on top.
- Let the jelly rest at room temp for 30 minutes. Slice into pieces or chill before serving.
Important recipe tips!
- Let the pandan layer set fully. Before pouring on the coconut layer, make sure the pandan layer is completely firm. If you’re unsure, use a small “test cup” to check before layering.
- Always stir the agar mix before using. Right before adding the soaked agar-agar mixture to your pot, give it another quick stir so the powder doesn’t settle at the bottom.
- Adjust the green color if needed. Younger pandan leaves give a lighter green, while older ones turn out darker. For a stronger color or more fragrant flavor, add a drop of pandan essence after blending.
More Thai pandan dessert recipes
I’ve been perfecting this Thai pandan coconut jelly recipe for years, and it’s still one of my favorites! If you gave it a try, leave a comment and a star rating below! Follow me on social media: Facebook, Instagram, and Pinterest.
Thai Pandan Coconut Jelly Dessert
Equipment
- Measuring cups and spoons
- blender (To blend the pandan leaves with water.)
- Cheesecloth or fine strainer (For filtering out the pandan pulp.)
- Mixing bowls (For soaking the agar-agar and prepping layers.)
- Cooking pot or skillet
- Wooden spoon or silicone spatula
- Bowls or a mold (To pour and set the jelly layers.)
Ingredients
For the pandan layer
- 1 tbsp agar-agar powder
- 8 fresh pandan leaves
- 3 1/2 cups water, divided into 3 cups (750 ml) and 1/2 cup (150 ml)
- 1/2 cup white sugar
For the coconut layer
- 1 tbsp agar-agar powder
- 1/2 cup water
- 2 cups coconut milk
- 1/2 cup white sugar
- 1 tsp salt
Instructions
Make the pandan layer
- In a small bowl, mix agar-agar powder with ½ cup water. Let it sit for 15 minutes.
- Cut pandan leaves into small pieces. Blend with 3 cups water until roughly combined, then strain using cheesecloth to extract the juice.
- Pour the pandan juice into a pot and bring to a gentle simmer. Stir the agar-agar mixture again, then add it in. Cook over low heat until fully dissolved (no more than 5 minutes).
- Add sugar and stir until completely dissolved. Pour into molds or cups and let it set at room temperature for 30 minutes.
Make the coconut layer
- Simmer coconut milk over low heat. Once it starts to bubble at the edges, stir in the agar-agar mixture. Cook until fully dissolved (no more than 5 minutes).
- In a clean bowl, mix the second amount of agar-agar powder with ½ cup water. Let it sit for 15 minutes.
- Add sugar and salt to the coconut milk and stir until dissolved. Remove from heat.
- Once the pandan layer is slightly firm (it doesn't have to be completely set yet), gently spoon the coconut layer on top. Let it set at room temperature for another 30 minutes.
- Slice and serve, or refrigerate until fully chilled before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
Easy and delicious!! Loved it