Pandan Coconut Jelly

This Pandan Coconut Jelly made from agar agar combines two of Thailand's most delicious flavors in one easy-to-serve dessert. Because it's made with agar, which solidifies at room temperature, this dessert can be served at any time and in any place!

This pandan coconut jelly dessert is kind of like Thailand's version of jello. It's a popular Thai dessert because it's light and refreshing, perfect for the perennially hot weather.

Made with agar agar instead of gelatin, this dessert solidifies at room temperature, making it very easy to serve. Although agar desserts can be made with any flavoring, the pairing of coconut and pandan is a common choice in Thailand, and one of my favorites. The pleasant earthy flavor of pandan combines so nicely with the rich creaminess of coconut milk. Add its beautiful presentation and ease of making to the list of reasons you'll love it, and this is one Thai dessert you won't want to miss out on!

What is Pandan?

Pandan is a plant used in Thai cooking as a flavoring agent. It has long, narrow, dark green leaves. The leaves are used in many different ways in Thai cooking, including knotting them and adding them to dishes as they cook (like for Mango Sticky Rice), wrapping food in them (like for Pandan Chicken), or using the juice extracted from them (as in this recipe). For more information, see this article all about Pandan Leaves.

What is Agar Agar Powder?

Agar agar powder is a solidifying agent that's commonly used in Asian desserts. It is derived from red seaweed and is therefore considered to be a vegetarian or vegan alternative to gelatin. Agar has several differences from gelatin, however. First, it needs to be boiled in order to set. Once boiled, it will solidify at room temperature. Agar agar also has a less jiggly and more crunchy texture than gelatin.

Ingredients

• Agar agar powder: Agar agar powder is the solidifying agent for this dessert. Be sure to use a brand that only contains agar agar powder without additional sweeteners or flavorings. The Telephone brand meets these criteria, and is available at many Asian grocery stores as well as online.
• Water: Half a cup of water will be used to make a pandan juice extract, and the other 4 cups of water will be used for dissolving and boiling the agar agar powder in. If you want additional coconut flavor, you could substitute some of the water for fresh coconut water.
• Sugar: White granulated sugar works best in this recipe, both in terms of flavor and color. Palm sugar or brown sugar is not recommended as it would discolor the layers.
• Coconut milk: Regular canned, unsweetened coconut milk works well for the coconut layer. Coconut cream would also work, if you prefer a richer creamier layer.
• Pandan leaves: Fresh or frozen pandan leaves should be used in this recipe. You'll need approximately 5 fresh leaves (or 8 frozen leaves) to make ½ cup of cut leaves. The cut leaves will be blended with water and strained out to make a pandan juice extract.

See recipe card for full information.

How to Make Pandan Coconut Jelly

This Pandan Coconut Jelly is easy to make. Simply boil the agar agar powder with water, and add sugar. Divide this mixture in half, adding the pandan extract to one half and the coconut milk to the other half.

Step 1: Wash and cut the pandan leaves into 1 inch pieces. Place ½ cup cut leaves in a small blender with ½ cup of water and blend until the leaves are broken down. Strain to remove the leaves, reserving only the pandan juice. Set aside.

Step 2: Combine the agar agar powder with 4 cups of water in a saucepan on the stove. Bring to a gentle boil and allow to cook for approximately 10 minutes, stirring occasionally.

Step 3: Add the sugar to the mixture and stir until dissolved. Turn the heat down to low so that the agar agar mixture remains hot, but is not continuing to boil.

Step 4: Remove 2 cups of the agar agar mixture from the pan and place into a separate bowl. Add the pandan juice to this bowl and stir to incorporate. Pour into a shallow pan or mold and allow this pandan-flavored layer to harden.¹

Step 5: While the pandan agar is solidifying, add the coconut milk to the remaining agar agar mixture on the stove. Mix to incorporate. Once the pandan layer has *just* solidified, slowly pour the warm coconut agar agar layer on top.² Allow this layer to solidify, either at room temperature or in the refrigerator.

Step 6: Once both layers have solidified, remove from the mold or pan, and cut into desired shapes. You can top this agar agar dessert with fresh young coconut meat for a pretty presentation, if you like.

RECIPE NOTES:

1: The agar agar will harden at room temperature in approximately 30 minutes, depending on the thickness of the layer. If you prefer to speed up the process, you can put it in the refrigerator.

2: If the pandan layer is completely solid when you add the coconut milk layer, they will separate once both are solidified. The key to avoiding this is to add the coconut layer when the pandan layer is *almost* solid, but still slightly jiggly.

Storage

This agar-based dessert can be kept at room temperature for several hours. After that, it should be refrigerated to prevent bacterial growth.

Pandan Coconut Jelly FAQs

If you're in the mood for a refreshing dessert with amazing Thai flavors, this Pandan Coconut Jelly is one you won't want to miss. It's easy to make, easy to serve, and easy on the eyes as well!

More Pandan Recipes

Here are more Thai recipes that feature pandan:

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Recipe

Coconut and Pandan Agar | Woon Gati Bai Tuey | วุ้นกะทิใบเตย

This coconut and pandan agar agar dessert combines two of Thailand's most delicious flavors in one easy-to-serve dessert. 

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: Thai

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 190kcal

Author: Rachel

Ingredients

• ▢ 1.5 Tablespoons agar agar powder
• ▢ 4.5 cups water divided
• ▢ 1.5 cups sugar
• ▢ 2 cups coconut milk
• ▢ ½ cup pandan leaves (approximately 5-10 leaves)

Instructions

• Make Pandan Juice Extract: Begin by washing and cutting the pandan leaves into 1 inch pieces. Cut enough so that you have ½ cup of pandan pieces (approximately 5-10 leaves depending on their size). Place the cut leaves in a small blender with ½ cup of water and blend until the leaves are broken down. Strain to remove the leaves, reserving only the pandan juice. Set aside.
• Boil Agar Agar Powder: Combine the agar agar powder with 4 cups of water in a saucepan on the stove. Bring to a gentle boil and allow to cook for approximately 10 minutes, stirring occasionally.
• Add the Sugar: Add the sugar to the mixture and stir until dissolved. Turn the heat down to low so that the agar agar mixture remains hot, but is not continuing to boil.
• Make Pandan Layer: Remove 2 cups of the agar agar mixture from the pan and place into a separate bowl. Add the pandan juice to this bowl and stir to incorporate. Pour into a shallow pan or mold and allow this pandan-flavored layer to harden. It will harden at room temperature, but if you prefer to speed up the process, you can put it in the refrigerator.
• Make Coconut Layer: While the pandan agar is solidifying, add the coconut milk to the remaining agar agar mixture on the stove. Mix to incorporate. Once the pandan layer has solidified, slowly pour the warm coconut agar agar layer on top. Allow this layer to solidify, either at room temperature or in the refrigerator.
• Serve: Once both layers have solidified, remove from the mold or pan and cut into desired shapes. You can top this agar agar dessert with fresh young coconut meat for a pretty presentation, if you like.

Nutrition

Calories: 190kcal | Carbohydrates: 31g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 10mg | Potassium: 90mg | Fiber: 0.05g | Sugar: 30g | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg

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