Coconut jelly is the soft, bouncy dessert set in a mold, the kind that wobbles. I set it in layers and chill it cold so the stripes stay clean and the texture stays springy.
The recipe is simple to follow and results in a light and satisfying treat. Perfect as a palate cleanser or a sweet end to any meal, this Thai Coconut Jelly will impress your guests.
Easy and Delicious Thai Coconut Jelly
This Thai Coconut Jelly is prepared with a blend of creamy coconut milk and agar-agar, giving it a unique texture that’s both smooth and springy. The jelly sets quickly, making it an excellent choice for an easy dessert that can serve up to 6 people.
Ingredients
- 1 can (400ml) coconut milk
- 1/2 cup water
- 1/2 cup sugar (adjust to taste)
- 2 teaspoons agar-agar powder
- 1/2 teaspoon salt (optional)
- Fresh fruit or pandan leaves for garnish (optional)
Instructions
- Prepare the Mixture: In a saucepan, combine the coconut milk, water, sugar, and salt. Stir well until the sugar dissolves.
- Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer.
- Add Agar-Agar: Dissolve the agar-agar powder in the mixture by stirring continuously until fully dissolved and the mixture is smooth.
- Mold the Jelly: Pour the mixture into dessert molds or a shallow container. Allow it to cool at room temperature for a bit before transferring to the refrigerator.
- Chill Until Set: Refrigerate for at least 2 hours or until the jelly is firm.
- Serve: Once set, gently remove the jelly from the molds and serve it chilled. Garnish with fresh fruit or pandan leaves if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 120kcal
- Fat: 6g
- Protein: 2g
- Carbohydrates: 16g
Cut it cold so the squares hold their shape.
