Thai Pandan Coconut Jelly Dessert Recipe

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This Thai pandan coconut jelly dessert recipe has two soft, perfectly sweetened layers and a light coconut flavor. Vegan, gluten-free, and great for warm summer days.

Thai pandan coconut jelly deserved served on a black dish.

What is pandan coconut jelly?

Pandan coconut jelly is a Southeast Asian dessert made with pandan juice, coconut milk, sugar, and agar agar powder. It has a soft, bouncy jelly texture and a lightly sweet, fragrant pandan flavor balanced by creamy coconut. It’s known for its green and white layers and is typically served chilled as a refreshing treat.

The jelly can be made with two layers (pandan and coconut) or with multiple repeating pandan and coconut layers.

Pandan layer: Pandan juice, sugar, and agar-agar create a layer with light sweetness, fresh pandan aroma, and a soft texture.
Coconut layer: Coconut milk, sugar, salt, and agar-agar form a creamy, lightly sweet, and salted layer that balances the herbal pandan flavor.

Three slices of Thai pandan coconut jelly dessert ready to eat.

What is agar-agar?

Agar-agar is a plant-based setting agent made from seaweed. It’s flavorless and sets firmer than gelatin, giving jellies, puddings, and custards a stable, bouncy texture.

It’s popular in Asian and vegan desserts because it sets at room temperature and holds its shape well when chilled.

I always use agar-agar for layered desserts because it doesn’t melt easily and stays stable even in the heat in Thailand.

Package of agar-agar powder with agar powder in glass cup.

Praew holding a plate of sliced green mango with Thai chili dip.

💬 About this recipe

I learned how to make coconut pandan jelly from a young age, as my grandmother sold sweets at the local food market in Thailand.

This recipe uses a simple two-layer method that’s easier than making multiple layers and still gives you the same pandan flavor and creamy coconut contrast. Perfect for home cooks!

A couple of things you’ll really like about this recipe:

Easy to follow with step-by-step images
The two-layer method is simple and foolproof
Light, refreshing, and not overly sweet
Naturally vegan and gluten-free

This recipe uses pandan leaves and coconut milk, which you can also use to make my other jelly recipes: khanom chan and coconut jelly cubes with coconut water.

Praew ♡

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Ingredient notes & substitutes

✱ The ingredients are divided into two sections: one for the green pandan layer and one for the white coconut layer. See the recipe card for exact measurements.

Pandan layer ingredients

Ingredients for pandan layer: pandan leaves, agar-agar powder, white sugar, and water.

Pandan leaves — Fresh pandan leaves give the best aroma, but frozen pandan works too and is easy to find at Asian grocery stores. Pandan essence can be used in a pinch, though the flavor will be less natural. Learn more about pandan.
White sugar — Granulated sugar keeps the pandan jelly clear and clean-tasting. Adjust to taste.
Agar-agar powder — Used instead of gelatin because it sets firmer and keeps the jelly clean and stable, even at room temperature. Get it on Amazon.
Water — Helps dissolve the agar-agar evenly and creates the soft, bouncy texture in the pandan layer.

Coconut layer ingredients

Ingredients for coconut layer: coconut milk, agar-agar powder, white sugar, and salt.

Coconut milk — Use full-fat coconut milk for the best flavor and a creamy, smooth coconut layer. I highly recommend the Aroy-D brand.
Agar-agar powder – Sets the coconut jelly firmly.
White sugar — Sweetens the coconut layer.
Salt – The coconut layer is lightly salted, which balances the sweetness and creates a nice contrast with the sweeter pandan layer.

How to make pandan coconut jelly

This dessert is made in two steps. First, cook the pandan jelly layer, pour it into the mold, and let it rest until mostly set. Then prepare the coconut layer and gently pour it on top.

Step 1: Make the pandan layer

Soaked agar-agar powder mixed with water in a small bowl.

Step 1: In a small bowl, mix the agar-agar powder with ½ cup of water and let it sit to hydrate.

Cutting fresh pandan leaves into small pieces.

Step 2: Use a sharp knife to cut the pandan leaves into short pieces.

Roughly blended pandan leaves with water in a blender.

Step 3: Use a blender to blend the pandan leaves with the 3 cups of water until broken down and fragrant.

Straining blended pandan mixture through a cloth to extract juice.

Step 4: Strain the mixture through a fine strainer or cheesecloth to filter the smooth pandan extract, pressing well to get all the liquid.

Pandan juice simmering in a pan before adding agar-agar.

Step 5: Pour the pandan juice into a pot over low to medium heat and bring it to a gentle simmer. Stir the soaked agar-agar once more to loosen it, then add it to the pot.

Step 6: Cook while stirring until the agar-agar is completely dissolved and the liquid looks clear (about 5 minutes). Run a spoon through the mixture. If you see any graininess on the back of the spoon, keep stirring until smooth.

Adding sugar to pandan juice while cooking the jelly layer.

Step 7: Add the sugar and stir until completely dissolved.

Pouring pandan jelly layer into small cups to set.

Step 8: Pour the pandan mixture into your mold or cups. Let it set at room temperature until just firm (about 30 minutes) before adding the coconut layer. Meanwhile, prepare the coconut layer.

Step 2: Make the coconut layer

Step 1: In a bowl, mix the agar-agar with the water (the same way as earlier) and let it sit.

Adding soaked agar-agar mixture to coconut milk for the jelly layer.

Step 2: Heat the coconut milk in a pan over low heat. When it starts to gently bubble around the edges (don’t let it boil), add the agar-agar mixture. Stir continuously until the agar-agar is fully dissolved and the mixture looks smooth, with no visible grains.

Adding sugar to coconut milk while cooking the coconut jelly layer.

Step 3: Add the sugar and salt and stir until completely dissolved, then remove from the heat.

Gently spooning coconut jelly layer over the set pandan layer.

Step 4: Once the pandan layer is just set (it doesn’t need to be completely firm), gently spoon the coconut mixture over the top. Keep the spoon close to the surface to avoid breaking through the pandan layer.

Step 5: Let the jelly rest at room temperature until fully set. Slice into pieces or chill before serving.

Tips for first-time jelly makers

❥ Stir the agar mixture before using. Agar can settle quickly, so give it a quick stir right before adding it to the pot to keep the texture even.

❥ Adjust the green color if needed. Younger pandan leaves produce a lighter green, while mature leaves give a deeper color. For a stronger color or aroma, add a small drop of pandan essence after blending.

❥ Let the pandan layer set until just firm. If it’s too soft, the coconut layer sinks. If it’s fully set, the layers won’t stick. Pour the coconut layer when the surface feels firm but not fully cold.

❥ Pour gently over the first layer. Pour the second layer slowly and close to the surface so it doesn’t disturb or break through the set pandan layer.

❥ Measure each layer for an even finish. Using a kitchen scale to portion the liquid helps keep the layers even.

Frequently asked questions

How do I re-liquefy agar-agar after it sets?

Simply heat it again. Agar-agar melts when reheated, so place the solidified mixture back on the stove and warm it gently while stirring until it turns liquid.

Can I use gelatin instead of agar-agar?

No. Gelatin sets much softer and melts easily, especially in warm weather. Agar-agar is essential for firm, clean layers that hold their shape.

Can I make this ahead of time?

Yes. This dessert is best made a few hours ahead and chilled until ready to serve. Great for meal prep!

How long does this keep in the fridge?

Stored in an airtight container, it keeps well in the refrigerator for up to 3 days.

Can I freeze it?

No. Freezing changes the texture and causes the jelly to release water once thawed.

Why is my jelly grainy or uneven?

The agar-agar may not have dissolved fully. Make sure it’s completely dissolved and stirred well before pouring.

More Thai desserts to try

Sweet Sticky Rice With Thai Custard (Sangkaya Recipe)

Thai Lod Chong Dessert (Cendol Recipe)

Bua Loy Recipe (Glutinous Rice Balls in Coconut Milk)

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