Coconut and Pandan Agar Agar Jelly
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Coconut pandan agar agar is a layered jelly dessert with a white and vibrant green colors. This refreshing tropical treat is usually served chilled, perfect for warm days!
The taste is lightly sweet with a rich coconut flavor and a fragrant, slightly earthy taste of pandan. The texture is firm yet soft, with a melt-in-your-mouth quality typical of agar agar desserts.
Agar-agar is a plant-based thickening agent made from seaweed. In powder form, it dissolves and gels in boiling water and sets quickly at room temperature. It’s commonly used in Indonesian cuisine as a vegan alternative to gelatin to make jellies, puddings, and other yummy desserts.
Learn More About Agar Agar
For more details on agar-agar powder, how to use it, and a recipe on how to make a basic agar with coconut water, check out my in-depth agar agar guide.
Ingredient Notes
Pandan Paste: Pandan flavor paste is made from the leaves of the pandan plant and is widely used in Southeast Asian desserts for its vibrant green color, and unique flavor and aroma. If you don’t have any, you can substitute it with a few drops of green food coloring and a hint of vanilla extract, though the flavor will be different.
Agar Agar Powder: Agar can be substituted with gelatin, but the ratio of powder to liquid is different. It will also alter the texture of the dessert slightly and, more importantly, with gelation the jelly is unsuitable for vegans or vegetarians.
Coconut and Pandan Agar Agar
Coconut and Pandan Agar-Agar Jelly is a simple Asian dessert with stunning visual appeal. The layered green pandan and white coconut make it a treat that looks as good as it tastes. Fits dairy-free, gluten-free, vegan, and vegetarian diets.
Ingredients
Green Pandan Layer
- 1 1/2 teaspoons agar-agar powder
- 1 teaspoon pandan paste
- 1 1/2 cup water
- 2 tablespoons sugar
White Coconut Layer
- 1 teaspoons agar-agar powder
- 1/2 cup coconut milk
- 1/2 cup water
- 1 tablespoons sugar
Instructions
Prepare the Green Layer
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Mix 2 teaspoons of agar-agar powder with 2 cups of water in a saucepan. Let it stand at room temperature for about 5 minutes.
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Bring the mixture to a boil, stirring continuously until the agar-agar is fully dissolved.
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Once it reaches a boil, reduce the heat and add 2 tablespoons of sugar (more or less to taste), and 1 1/2 teaspoons of pandan paste. Continue to stir until well combined.
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Let it simmer for another 5 minutes until it thickens.
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Pour the mixture into a mold.
Prepare the White Layer
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While the green layer starts to set in the mold, mix 1 teaspoon of agar agar powder with 1/2 cup of water in a clean saucepan. Let it stand for about 5 minutes.
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Bring to a boil, stirring until the agar powder is fully dissolved.
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Once it reaches a boil, reduce the heat and add 1/2 cup of coconut milk, 2 tablespoons of sugar (more or less to taste). Let it simmer for a few minutes and continue to stir until well combined.
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Turn off the heat. Check if the top of the green layer started to get sticky. If so, very gently pour the slightly cooled-down coconut layer over the green layer.
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Allow the entire jelly to cool at room temperature before refrigerating.
Chill and Serve
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Refrigerate the jelly for at least 2 hours or until fully set.
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Slice into pieces and serve chilled.
Notes
Make sure the first layer is partially set before adding the next to prevent them from mixing. Leftovers can be kept in the refrigerator for up to 3 days.
Nutrition
Per serving (1)
- Calories
- 74 kcal
- Carbs
- 8 g
- Protein
- 0 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 8 g
- Sodium
- 7 mg
Recipe by Deborah Green
If you like agar agar, check out my Coconut Milk Ube Agar Jelly, Fruit Cocktail Jelly, or learn more about what agar agar is and how to use it.
