Coconut Milk Ube Agar Agar Jelly Dessert
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Coconut milk ube agar agar is a light, refreshing jelly dessert. Simple, yet delicious with a unique combination of creamy and subtly sweet flavors. The texture is firm yet bouncy, with a melt-in-your-mouth quality typical of agar agar desserts.
Ube is purple yam, and 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 prepare this dessert, agar agar powder is dissolved in coconut milk and mixed with ube extract and sugar. The mixture is brought to a boil before being poured into molds and left to set in the fridge.
I used a cloud-shaped mold to make this agar agar jelly, which adds a cute touch to the dessert. However, you can easily use any jelly mold you have on hand to create your own fun shapes.
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 Agar² with coconut water, check out my in-depth agar agar guide.
Ingredient Notes
Agar Agar Powder: Agar powder 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 gelatin the jelly is unsuitable for vegans or vegetarians.
Ube Extract: This might be harder to find in regular grocery stores, but it’s available in Asian supermarkets or online on Amazon. If unavailable, mashed cooked purple yam can be used, although the flavor and texture will be slightly different.
Coconut and Ube Agar Agar
Coconut milk ube jelly is a vegan, gluten-free dessert. This easy, no-bake recipe uses coconut milk, ube extract, and agar agar for a delicious purple treat.
Fits dairy-free, gluten-free, vegan, and vegetarian diets.
Ingredients
- 1 tsp agar agar powder
- 1/2 tsp ube flavor extract
- 1 cup coconut milk
- 2 tbsp sugar (more or less to taste)
Instructions
- Mix the agar-agar powder with the coconut milk in a saucepan. Let it stand at room temperature for about 5 minutes.
- Slowly bring the mixture to a boil over medium-high heat, stirring continuously until the agar-agar is fully dissolved.
- Once it reaches a boil, reduce the heat. Add sugar and ube extract after boiling, and continue to stir until well combined.
- Let it simmer for another 5 minutes until it starts to thicken.
- Pour the mixture into molds or a clean, shallow pan. Let it set at
room temperature or in the refrigerator until firm (about 2 hours).
Notes
For best results, remove the agar agar from the mold just before serving.
For firmer jelly, you can slightly increase the agar agar powder. Adjust the sugar level to your taste preference, as ube extract can vary in sweetness.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 24gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 15mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 2g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
If you enjoyed this recipe, check out the Fruit Cocktail Agar Jelly, Coconut Pandan Jelly, or learn more about what agar agar is and how to use it.
