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Pandan jelly cubes on a plate.

Pandan Coconut Jelly


  • Author: Suwanee
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Diet: Gluten Free

Description

This pandan coconut jelly dessert with agar agar is a delightful and refreshing treat that combines layers of pandan flavors with a creamy coconut texture. It's a sweet and creamy delight you'll love with every bite! 


Ingredients

Scale
  • 6 pandan leaves + 1 1/4 cup water to make 1 cup of green pandan water in the food processor. 
  • 1 can coconut milk. (13.5 ounces can)
  • 4 teaspoons Agar agar powder.  Divided, 2 teaspoons per color.
  • 2 cups water, divided. Use one cup each to mix with agar powder for pandan layer and one cup for the coconut layer.
  • 1/2 cup white sugar
  • 1 teaspoon salt

* To make the sweet syrup mixture, we'll need 1 cup of pandan juice. I recommend adding a little extra water (about 1 1/4 cups) because after straining, you'll have slightly more than a cup of pandan juice. Keep in mind that pandan leaves are fibrous, so you might not end up with exactly 1 cup of pandan juice. Adding a little extra helps. 


Instructions

The pandan layer:

This is the green layer of pandan gelatin we will be working on. The layers can be in any order of color you want, so have fun here! I chose to have green as the bottom layer. 

1. Make the pandan juice. Make the pandan juice by chopping the pandan leaves into small pieces. Put in the food processor, add water, and blitz until you have a green pandan mixture. Strain, and we will use this green goodness for our pandan layer.

2. Make the agar water mixture. Add the agar agar powder to 1 cup of warm or hot water. Stir well until the tiny agar agar flakes are dissolved. For best results, allow it to sit for 10-15 minutes before adding it to the coconut and pandan layer.

3. Make the sweet pandan syrup water. on medium heat, combine the pandan water, 1 cup of water, sugar, and salt in a gently boiled saucepan. 

4. Add the agar water mixture to the pandan water. Make sure to do a quick whisk of the agar water to ensure all the deposits are stirred up. 

5. Making the jelly mixture. Turn the heat low and stir until all the agar completely dissolves. Now, it's very important to keep the heat on very low. Find the balance between keeping the syrupy water from boiling and letting it harden. The agar powder will set. If the heat is not on, it will be hardened into a firm jelly texture. We want liquid, not jelly, at this stage. 

6. Pour and let it set. Slowly pour the sweet pandan layer into a heat-safe pan and allow it to cool and set. Use 1/3 of the liquid only and save the rest for different layers. Put it in the fridge to speed up the cooling process. Now let's move on to our coconut layer next.

The Coconut Layer:

This is the creamy white layer we will be working on. Use coconut milk for this part, and it's a little quicker than the pandan layer because we won't need to make the pandan juice first. See notes below for other options to use instead.

1.  Make the agar water mixture. The same as the step above. Add the agar powder to 1 cup of hot water, whisk well, and allow it to dissolve for 10-15 minutes. 

2. Make the sweet coconut layer. Add coconut milk, 1 cup of water, sugar, and salt, and bring it to a gentle boil in a small saucepan. Do not use high heat, or the coconut milk will curdle and can overcook it. 

3. Make the sweet coconut mixture. Quickly whisk the agar solution to stir the deposit, then add it to the saucepan with the coconut mixture.

4. Turn the heat to low and stir until all the agar is completely dissolved. Then turn the heat down to the lowest setting possible. Don't let it boil, nor allow it to set into a jelly. 

5. Pour the coconut layer. Make sure the pandan layer has hardened but not too hard, or the layers will not stick together. Carefully and gently pour a thin layer of the coconut syrup mixture over the pandan jelly. Use only 1/3 of the amount of coconut. Save the rest for making more layers.

6. Repeat the layers. Repeat the cooling process as the pandan layer above, and keep going until you are out of your liquid! The tricky part is the waiting time between setting and keeping the coconut and pandan syrup from setting or boiling.

7. Chill and serve! After you finish making all the layers, put the container in the fridge. If you leave it at room temperature, it will still set but take a bit longer. Once it's set, your coconut-pandan jelly will be firm and ready to eat! Cut it into cubes and serve it cold.

Have fun cutting it into any shape or size you want, especially if you have jelly molds. It's a fun activity to do with kids too. Enjoy!

Notes

  • Getting the right consistency for the jelly layers is important. Make sure not to let the jelly set too long, or the layers will not stick together. Use your fingers to test and see if it is tender, not hard, but you still can't break through the layers with a firm press. 
  • Remember, whatever shape your pan is, the jelly mixture will mold into that shape. You can have fun here, too, by using different-shaped bowls or serving containers. 
  • When pouring hot syrup water into the jelly in a pan, the hot water can melt and tear the layer. Use a gentle hand and pour gentle help. 
  • You can also pick a corner spot where you use to pour the hot liquid on top of the jelly. I call it the "ugly corner," where the layers can tear and split in just one corner rather than in a few places and trim it out before serving. (:
  • To speed up the jelly-setting process. Make an ice bath for your jelly container. Use a large bowl or pan that will fit the shape of your jelly pan and place it in the ice water to cool.
  • It's ok to use canned pandan juice if you don't have access to fresh or frozen pandan. I used pandan leaves and then extracted them into juice for this recipe. You can use store-bought pandan water in a can found at the Asian markets.
  • You can control the color of the pandan layer by adding more or less water to your pandan mixture when blending in the food processor. 
  • If cutting your own coconut, use the coconut meat to add the layers. The young coconut is especially delicious for this recipe!
  • Prep Time: 10
  • Cook Time: 50
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Thai

Keywords: pandan jelly, pandan coconut jelly, pandan agar jelly, coconut jelly, coconut pandan jelly, agar agar, agar jelly, pandan desserts