D'Open Kitchen

COOKING FOR THE SOUL

Coconut Jelly

Name: Coconut Jelly
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 cup coconut water; 1 cup coconut milk; 5 Tbsp sugar (you can adjust this amount depending on the sweetness of the coconut water and your taste); A pinch salt; 1 ½ tsp agar agar powder (See note); 5 inches of pandan leaf; Optional: If you’re using coconut water straight from the whole coconut; 2 cups coconut Water; 3 Tbsp sugar (you can adjust this amount depending on the sweetness of the coconut water and your taste); 1 ½ tsp agar agar powder; 5 inches of pandan leaf

Recipe by

Trish yee

Transport yourself to a tropical paradise with our luscious Coconut Jelly Recipe! This delightful dessert captures the essence of sun-kissed beaches and gentle ocean breezes in every wobbly bite. Made with the purest coconut milk, delicately set agar-agar, and a hint of natural sweetness, our Coconut Jelly is a refreshing treat that's both simple to make and a joy to indulge in.

Follow our easy-to-follow instructions to create a flawless coconut jelly that boasts a creamy yet light texture, reminiscent of a blissful beach day. Garnish with toasted coconut shavings for an added touch of tropical elegance. Whether you're hosting a summer soirée or simply craving a taste of paradise, our Coconut Jelly Recipe promises a tantalizing escape to the tropics in each spoonful. Get ready to taste the magic of coconut in a dessert that's as stunning as it is delicious!

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Prep Time 10

Cook Time 10

Rest in fridge 1

Course Dessert

Cuisine Thai

Ingredients

1 cup coconut water
1 cup coconut milk
5 Tbsp sugar you can adjust this amount depending on the sweetness of the coconut water and your taste
A pinch salt
1 ½ tsp agar agar powder See note
5 inches of pandan leaf
Optional: If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.

Coconut Water Layer

2 cups coconut Water
3 Tbsp sugar you can adjust this amount depending on the sweetness of the coconut water and your taste
1 ½ tsp agar agar powder
5 inches of pandan leaf

Instructions

Coconut Milk Layer:

Add coconut water to a small pot, then sprinkle on agar agar powder and stir to mix. Add coconut milk, sugar, salt, and pandan leaf. Bring to a boil, stirring frequently. Once it comes to a full boil, the agar powder should be completely dissolved, but you can double check by spooning some liquid into a metal spoon, then pour it off, and if there are no tiny grains still stuck to the spoon, then you’re good to go. If you want to add coconut meat to this layer, you can add it at this point and bring the mixture to a boil one more time.
Lower the heat to the lowest setting and keep the pot covered while you make the other layer. Make sure it’s just barely simmering and not boiling away! If you have a strong gas stove you might have a hard time getting the heat to stay very low, in that case you can keep it off heat and covered, and reheat it to boiling right before you use it.

Coconut Water Layer:

In another small pot, add coconut water and agar agar powder and stir to break up the powder. Add sugar and pandan leaf, then bring to a boil, stirring frequently. Once it boils, check to see that there aren’t any tiny little grains of agar powder still floating around. Keep the mixture hot and covered just like the coconut milk layer.

Assembly:

You can divide up the layers however you wish, but in the video I had 3 layers of white (⅔ cup each) and 2 layers of clear (1 cup each). Pour the first layer into your dish, spoon off any bubbles, then refrigerate just until the top has set (about 5 minutes if you’re using the same measurements as me). You can test this by gently tapping the layer with your finger, and if it’s no longer liquid and doesn’t stick to your finger, it’s ready to go.
Making sure the second layer is steaming hot, pour it over the back of a spoon, letting it drip gently onto the edges of the first layer. If you pour too quickly or too aggressively, it’ll break the first layer. Refrigerate again just until the top is set (about 7 minutes if you’re using my measurements).
Repeat with the remaining agar mixture, making sure that you keep both mixtures hot and covered while you wait for it to set. If for whatever reason it has gone cold, you can simply reheat it when you are ready to pour.
Once you’re finished, let the jelly refrigerate for at least 4 hours so it is nice and cold when you serve it. Enjoy!

Notes

If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.
I use a 6-cup capacity rectangular dish (6”x8”) but you can use anything you like as your mould. You can even make individual ones in little cocktail glasses, or put them into fun animal moulds.

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.