A light, refreshing and delicious layered jelly dessert packed with sweet coconut and pandan flavors! A simple Vietnamese dessert made with only 5 ingredients and it's visually appealing. This is vegan and dairy-free.
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Coconut pandan jelly cakes are made of whole fat coconut milk, pandan extract, agar agar powder, water and sugar. It's a delicious dessert to enjoy during hot summer months!
Pandan Coconut Jelly (Thạch Rau Câu Lá Dứa) originates from Vietnam. Coconut milk and pandan are very popular ingredients in this country and in South-East Asia.
Pandan extract is made from water and ground up pandan leaves, which are long and pointy vibrant green leaves. It's an herbaceous tropical plant grown in South-East Asia that is fragrant and has a vanilla and floral grass scent.
The leaves are used in many Vietnamese and South-East Asian dishes or desserts to add a wonderful floral vanilla taste, like in Pandan Crepes, Pancakes or French Toast
Pandan is sold as an extract (or essence), paste or powder and can be found at select Asian grocery stores or online, like on Amazon.
This pandan jelly cake is a fun dessert to make at home, especially if you're a jello lover like me! It's also fantastic to make ahead for guests as you can keep it chilled up to 2 days in advance.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
For the Pandan Layer
- Pandan Extract (aka Pandan Essence): I recommend using pandan extract for this recipe to make it easier. Or make your own pandan extract by blending three pandan leaves (washed, dried and chopped) with ¼ cup or 60 ml of cold water in a blender until smooth. Then run the pandan liquid through a fine sieve or clean cheese cloth to strain out the pulp. Use as much of this liquid as instructed in the recipe amounts.
- White Granulated Sugar: or substitute with finely chopped palm sugar, coconut palm sugar or maple syrup.
- Cold Water
- Agar agar powder: this is a vegan powder to set jellos. Or substitute with 3x the amount of non-vegan gelatin powder as it’s not a 1:1 ratio.
For the Coconut Milk Layer
- Coconut milk: it must be full fat coconut milk. Avoid using light coconut milk.
- White Granulated Sugar: or substitute with finely chopped palm sugar, coconut palm sugar or maple syrup.
- Agar agar powder: or substitute with 3x the amount of non-vegan gelatin powder as it’s not a 1:1 ratio.
Suggested Topping Ideas
Here are some suggested toppings ideas:
- Sweetened condensed milk or condensed coconut milk
- Evaporated milk or coconut milk
- Fresh fruit
Expert Tips
- Make sure to whisk the coconut milk, so the coconut fat and coconut liquids are completely incorporated.
- Ensure the pandan liquid and coconut liquid come to boiling point for at least 60 seconds or it won't activate the agar agar powder.
- Always keep the liquids covered to keep them warm or they will quickly set in the pot.
- Make sure each layer sets at room temperature before pouring the next layer by checking to see if it's firm or you won't have separate layers.
- The warmth in each layer helps the next layer stick to it.
- Do not try to cheat by quickly setting each layer in the fridge or the layers will easily peel apart.
- Rest your silicone molds on a baking sheet, so you can easily transfer it to the fridge without spilling or disturbing the jellies.
- Be gentle when removing the jellies from the molds. Clean hands with short nails work best so you don't pierce the jelly.
Instructions
Below are step-by-step instructions on how to make pandan coconut jelly:
- First open the canned coconut milk and pour the coconut fat and the clear liquids into a small bowl. Whisk it together until well combined. Set aside.
- To make the pandan layer: in a small pot, whisk together the pandan extract, sugar, cold water and agar agar powder. Set aside.
- To make the coconut layer: in a separate small pot, whisk together the coconut milk, sugar and agar agar powder.
- Simultaneously bring both pots to boiling point on medium-high heat for 60 seconds while stirring with separate whisks, to activate the agar agar powder. Once they both reach boiling point, remove both pots off heat and quickly cover with a lid.
- Place six 2-inch wide silicone molds on a baking sheet.
- Pour 1 tablespoon of the warm pandan liquid into each mold. Let this set for 3 minutes at room temperature until firm to touch. Keep the remaining pandan mixture warm by covering it with a lid. Then pour 1 tablespoon of the warm coconut liquid into each mold. Let this set until firm to touch. Keep the remaining coconut mixture warm by covering with a lid.
- Repeat the above process until you have multiple layers and all the liquid is used.
- Refrigerate for 1 hour until they are fully set.
- Remove from the fridge and carefully pop them out of the molds with clean hands. Transfer to a serving plate. Serve with suggested topping ideas in blog post and enjoy!
Storage
- Leftovers can be stored for up to 2 days in the fridge in an airtight container.
- Freezer-friendly? I don't recommend freezing pandan coconut jellies as this will change the texture of them.
Pairing Suggestions
Pandan coconut jelly serves well with:
- fresh tropical fruit like pineapple, lychee, dragon fruit, star fruit, rambutan and more
- sago desserts like Coconut Mango Sago, Strawberry Sago, or Mango Sago
- jelly desserts like Mango Coconut Jelly, Fruit Jelly Cake, or Lychee Jelly
- shaven ice, ice cream, popsicles or frozen yogurt
FAQ
Can I make this in advance?
Pandan coconut jelly can be made up to 2 days in advance and stored into an airtight container in the fridge.
📖 Recipe
Easy Pandan Coconut Jelly
A light, refreshing and delicious layered jelly dessert packed with sweet coconut and pandan flavors! A simple South-East Asian dessert made with only 5 ingredients and it's visually appealing. This is vegan and dairy-free.
Ingredients
For the Pandan layer:
- 1 tablespoon pandan extract store-bought (or see Notes below on how to make your own pandan extract)
- 1 cup water cold
- 1 ½ teaspoon agar agar powder
- ¼ cup white granulated sugar or coconut palm sugar or maple syrup
For the Coconut layer:
- 1 cup coconut milk full fat kind
- 1 ½ teaspoon agar agar powder
- ¼ cup white granulated sugar or coconut palm sugar or maple syrup
Instructions
- First open the canned coconut milk and pour the coconut fat and the clear liquids into a small bowl. Whisk it together until well combined. Set aside.
- To make the pandan layer: in a small pot, whisk together the pandan extract, sugar, cold water and agar agar powder. Set aside.
- To make the coconut layer: in a separate small pot, whisk together the coconut milk, sugar and agar agar powder.
- Simultaneously bring both pots to boiling point on medium-high heat for 60 seconds while stirring with separate whisks, to activate the agar agar powder. Once they both reach boiling point, remove both pots off heat and quickly cover with a lid.
- Place six 2-inch wide silicone molds on a baking sheet.
- Pour 1 tablespoon of the warm pandan liquid into each mold. Let this set for 3 minutes at room temperature until firm to touch. Keep the remaining pandan mixture warm by covering it with a lid. Then pour 1 tablespoon of the warm coconut liquid into each mold. Let this set until firm to touch. Keep the remaining coconut mixture warm by covering with a lid.
- Repeat the above process until you have multiple layers and all the liquid is used.
- Refrigerate for 1 hour until they are fully set.
- Remove from the fridge and carefully pop them out of the molds with clean hands. Transfer to a serving plate. Serve with suggested topping ideas in blog post and enjoy!
Notes
To make Pandan Extract
- In a blender, blend three pandan leaves (washed, dried and chopped) with ¼ cup or 60 ml of cold water until smooth.
- Then run the pandan liquid through a fine sieve or clean cheese cloth to strain out the pulp. Use as much of this liquid as instructed in the recipe amounts.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 33mg | Potassium: 84mg | Sugar: 9g | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg
Molly
This is soooo beautiful! I can't wait to give them a try! I bet it's super easy to make like your coffee ones!
Katerina
Why is it that I am already searching for pandan extract online? Ever since I saw these in your Instagram feed, I've been amazed by the beauty of those layers - they are so perfect! What a fabulous and impressive recipe, Christie!
Sherri
I've never had pandan but I will definitely have to try it. This dessert is absolutely gorgeous! I'm always on the look out for more vegan desserts and this one sounds delicious! 🙂
Katherine | Love In My Oven
This green is so gorgeous!!! These are so vibrant. My kids will love helping me with this while we're stuck inside for the next little while! 🙂