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–+ servings

Thai Pandan Coconut Jelly Dessert

Three pieces of Thai pandan coconut jelly dessert with a white creamy top layer and a green bottom layer.
Light and sweet Thai pandan coconut jelly that’s vegan, gluten-free, and easy to follow with image instructions.
Praew
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine Asian, Thai
Course Dessert
Serving Size 6 people

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

US Customary - EU Metric

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.
Calories: 277kcal | Carbohydrates: 35g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 406mg | Potassium: 166mg | Sugar: 33g | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg
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