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Vietnamese Coconut Pandan Jelly Dessert Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/vietnamese-coconut-pandan-jelly-dessert-recipe/