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Vegan Pandan Coconut Jelly

Vegan Pandan Coconut Jelly

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


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


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