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
- 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 tablespoon 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 tablespoon 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.
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
Ingredients
Pandan layer:
- 1 tablespoon pandan extract
- 1 cup water
- 1 ½ teaspoon agar agar powder
- ¼ cup maple syrup
Coconut milk layer:
- 1 cup coconut milk
- 1 ½ teaspoon 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 tablespoon 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 tablespoon 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.
Heidi | The Frugal Girls
I love this idea, so vibrant and delicious. The perfect treat for St. Patrick's Day!
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! 🙂
Rosemary Squires
You know a Canadian made it when there is maple syrup. Haha just kidding! I am still in utter AWE at this recipe Christie. You are the layering queen!!
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! 🙂
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!
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!