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.

5 from 4 votes

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Prep Time 25

Cook Time 1

Resting Time 1

Total Time 1 26

Course Dessert

Cuisine Asian, Vietnamese

Servings jellies

Calories per serving 119 kcal

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.

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