Vietnamese Coconut Pandan Jelly Dessert Recipe

Introduction

This Vietnamese Coconut Pandan Jelly Dessert is a refreshing treat with a beautiful layered appearance. Combining creamy coconut milk and fragrant pandan jelly, it’s both light and flavorful—perfect for a cooling snack or dessert on warm days.

Ingredients

• 25 g Agar-agar powder
• 1.6 litres Water
• 300 g White granulated sugar
• 1/4 tsp Table salt
• 400 ml Coconut milk
• 50 g Pandan leaves (washed)
• 1-2 Drops Pandan extract or essence (optional)

Instructions

1. Step 1: In a large pot, combine agar-agar powder, sugar, table salt, and 1.6 litres of water. Whisk the mixture and let it soak for 10 to 15 minutes to dissolve and soften the agar-agar.
2. Step 2: Meanwhile, pour the coconut milk into a separate pot and set it aside.
3. Step 3: Blend the pandan leaves with 500 ml of water until smooth. Strain through a fine sieve to extract pandan juice, then pour it into another pot. Add 1-2 drops of pandan extract if desired and stir well.
4. Step 4: Heat the agar-agar and sugar mixture until it reaches a boil, stirring occasionally, then turn off the heat.
5. Step 5: Divide the hot agar-agar mixture: pour 850 ml into the pot with the coconut milk and 750 ml into the pot with pandan juice. Stir each pot thoroughly to combine.
6. Step 6: Return both pots to the stove and simmer over low heat while stirring continuously until the liquid is hot and well blended.
7. Step 7: Using a large measuring cup, pour about 200 ml of the pandan jelly liquid into a glass container to form the first layer.
8. Step 8: Let this layer solidify for about 10 minutes at room temperature. Tap gently to check firmness; if not set, allow additional time.
9. Step 9: Pour 200 ml of the coconut jelly liquid over the pandan layer. Allow it to set for another 10 minutes.
10. Step 10: Repeat layering, alternating pandan and coconut layers, until you have a total of 6 layers (3 pandan and 3 coconut).
11. Step 11: Let the jelly cool completely to room temperature, then cover and refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

• For a more vibrant pandan flavor, add a few extra drops of pandan extract to the pandan jelly mixture. Fresh pandan leaves make the best natural aroma and color.
• You can replace coconut milk with coconut cream for a richer texture, but reduce sugar slightly to balance sweetness.
• If you don’t have agar-agar, gelatin can be used but the setting and layering process will differ slightly.

Storage

Store the jelly covered in the refrigerator for up to 4 days. It’s best enjoyed chilled. To serve, slice into cubes or squares. Reheating is not recommended as the jelly will melt; simply enjoy it straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of agar-agar?

Gelatin can be used, but it sets differently and won’t hold layers as firmly as agar-agar. Agar-agar is plant-based and gives a firm, jelly-like texture ideal for layering.

How do I know when a jelly layer is firm enough to add the next?

Gently tap the surface; it should feel mostly set but still slightly tacky to allow the next layer to adhere well. If it’s too soft, it may mix layers; if too hard, the layers may not bond properly.

Vietnamese Coconut Pandan Jelly Dessert Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

Vietnamese Coconut Pandan Jelly is a refreshing layered dessert featuring alternating layers of fragrant pandan jelly and creamy coconut jelly. Made with agar-agar powder for a light, gelatinous texture, this dessert combines the subtle sweetness of coconut milk with the fragrant aroma of pandan leaves. It’s perfect served chilled, offering a delightful balance of flavors and an elegant presentation.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Vietnamese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Jelly Base

• 25 g Agar-agar powder
• 1.6 Litres Water
• 300 g White granulated sugar
• 1/4 tsp Table salt

Coconut Layer

• 400 ml Coconut milk
• 850 ml Agar-agar liquid mixture (from base)

Pandan Layer

• 50 g Pandan leaves (washed)
• 500 ml Water
• 750 ml Agar-agar liquid mixture (from base)
• 1–2 Drops Pandan extract/essence (optional)

Instructions

1. Prepare Agar Agar Base: In a large pot, combine agar-agar powder, sugar, salt, and 1.6 litres of water. Whisk gently and let the mixture soak for 10-15 minutes to dissolve the agar-agar powder fully.
2. Set Aside Coconut Milk: Pour the coconut milk into another pot and set aside for later mixing.
3. Make Pandan Juice: Blend pandan leaves with 500 ml water until smooth, then strain through a fine sieve or cheesecloth to extract the juice. Pour the pandan juice into a pot, add 1-2 drops of pandan extract/essence if using, and mix well.
4. Boil Agar Mixture: Heat the pot with the agar-agar mixture until it reaches a boil, then turn off the stove.
5. Divide Agar Mixture: Pour 850 ml of the hot agar-agar liquid into the pot with coconut milk and 750 ml into the pot with pandan juice. Stir both mixtures well to combine.
6. Simmer Both Mixtures: Place both pots back on the stove, heat gently, and bring them to a simmer while stirring continuously to prevent sticking or burning.
7. Maintain Low Heat: Once simmering, reduce heat to low and keep the mixtures warm, stirring occasionally.
8. Pour First Layer: Using a large measuring cup, pour approximately 200 ml of the pandan liquid into a glass container to form the first jelly layer.
9. Set First Layer: Let the pandan layer solidify for about 10 minutes, checking firmness by gently tapping. If it’s not set, allow additional time as needed.
10. Pour Second Layer: Pour 200 ml of the coconut mixture over the set pandan layer and allow it to solidify for roughly 10 minutes or until firm.
11. Repeat Layering: Alternate pouring 200 ml of pandan and coconut mixtures to create a total of 6 layers (3 pandan and 3 coconut), allowing each layer to set before adding the next.
12. Cool and Refrigerate: Let the finished layered jelly cool at room temperature, then cover and refrigerate for at least 4 hours or ideally overnight before serving for optimal texture and flavor.

Notes

• Ensure each layer is fully set before pouring the next to maintain distinct layers.
• If pandan extract is unavailable, pandan juice alone provides sufficient flavor.
• Agar-agar mixture needs to be kept warm but not boiling during layering to ensure proper setting and mixing.
• For a firmer jelly, slightly increase the agar-agar powder to 30g.
• This dessert is best served chilled and consumed within 3 days for freshness.

Keywords: Vietnamese dessert, pandan jelly, coconut jelly, agar-agar dessert, layered jelly, coconut pandan dessert