Vegan Pandan Coconut Jelly

Vegan Pandan Coconut Jelly. A light, refreshing and delicious Asian inspired dessert that only calls for 5-ingredients! It'll sure impress your guests with the layers!

This pandan coconut jelly cake is one of my favourite things to make if I am craving that beautiful pandan flavour! The combination of the coconut milk with the pandan is so wonderful and tropical tasting!

The layers are super easy to nail for this pandan coconut jelly recipe. You just need a 1 tablespoon measuring spoon to pour each layer after the previous layer has reached firmness. It's also important to firm the layers at room temperature so the layers stick to each other.

Other recipes you may like!

Soft Pandan Crepes
Fluffy Pandan Pancakes
Pandan French Toast

What is pandan?

Pandan is a herbaceous tropical plant that grows in Southeast Asia. It’s a very fragrant plant thanks to it’s vanilla and floral grass scent. The plant looks similar to a palm with vibrant green leaves that are long and pointy. The leaves are utilized for their delicious taste in many Thai and Southeast Asian Dishes. Pandan is usually sold as an extract, paste or powder to flavour treats.

How is pandan used?

It’s commonly used to flavour many Thai or Southeast Asian desserts, such as cakes, jellies and more. Sometimes the leaves are used to wrap sticky with as the flavour seeps into the sticky rice making it taste wonderful!

Where can I buy pandan essence?

You can usually buy it from most asian grocers on online. Just search online for “Pandan Leaf Essence” or Extract. I would not recommend using the powders unless you’re familiar with using them.

For this recipe

You will need the following ingredients for my pandan coconut layer jelly:

Pandan layer:

• 1 tbsp pandan extract
• ¼ cup maple syrup
• 1 cup water
• 1 ½ tsp agar agar powder

Coconut milk layer:

• 1 cup coconut milk
• ¼ cup maple syrup
• 1 ½ tsp agar agar powder

How to Make Pandan Coconut Jelly

1. In a small pot, whisk together pandan layer ingredients. In another small pot, whisk together ingredients for coconut milk layer. Bring both pots to boil and reduce to very low heat to keep jelly from solidifying.
2. In a silicone mold (or small glasses), carefully scoop 1 tbsp of the pandan mixture and pour into 6 molds. Wait 3 minutes for it to firm at room temperature (check with your finger).
3. Then pour 1 tbsp of coconut mixture on top. Repeat process until your 6 molds are filled. If you don't own small glasses or molds, use a 8 x 6 x 3 inch glass container.
4. Refrigerate for 30 minutes. Serve with fresh fruit and sweet condensed coconut milk or evaporated coconut milk.

Give it a try!

Well I hope you give my Vegan Pandan Coconut Jelly recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this pandan coconut jelly recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my pandan coconut milk jelly recipe, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Vegan Pandan Coconut Jelly

christieathome

Vegan Pandan Coconut Jelly. A light, refreshing and delicious Asian inspired desserts that only calls for 5-ingredients! It'll sure impress your guests with the layers!

5 from 6 votes

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Prep Time 35 mins

Refrigeration Time 30 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine asian, thai

Servings 6 servings

Calories 147 kcal

Ingredients

  

1x2x3x

Pandan layer:

• 1 tbsp pandan extract
• 1 cup water
• 1 ½ tsp agar agar powder
• ¼ cup maple syrup

Coconut milk layer:

• 1 cup coconut milk
• 1 ½ tsp agar agar powder
• ¼ cup maple syrup

Instructions

 

• In a small pot, whisk together pandan layer ingredients. In another small pot, whisk together ingredients for coconut milk layer. Bring both pots to boil and reduce to very low heat to keep jelly from solidifying.
• In a silicone mold (or small glasses), carefully scoop 1 tbsp of the pandan mixture and pour into 6 molds. Wait 3 minutes for it to firm at room temperature (check with your finger).
• Then pour 1 tbsp of coconut mixture on top. Repeat process until your 6 molds are filled. If you don't own small glasses or molds, use a 8 x 6 x 3 inch glass container.
• Refrigerate for 30 minutes. Serve with fresh fruit and sweet condensed coconut milk or evaporated coconut milk.

Suggest Equipment & Products

Small pot

Measuring Set

Whisk

8-Cavity Round Silicone Mold with Silicone Spatula

Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!

Keyword pandan and coconut jelly, pandan coconut agar jelly, pandan coconut jelly

Nutrition

Calories: 147kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 9mg | Potassium: 143mg | Sugar: 16g | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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