Pandan Coconut Jelly. A light, refreshing and delicious South-East Asian inspired dessert that only calls for 5 ingredients! It'll sure impress your guests with the layers! This dessert is also vegan or dairy-free.
Open the canned coconut milk and mix the contents together well. Set aside.
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 to activate the agar agar powder while stirring. Once it reaches a boil, remove off heat and keep them both covered so they don't solidify.
In 6 x 2-inch wide silicone molds or glasses, pour 1 tablespoon of the pandan mixture into each mold. Wait 3 minutes for it to set at room temperature by checking with your finger. Keep the remaining pandan mixture warm by covering it with a lid.
Then pour 1 tablespoon of coconut mixture to each mold or glass. Allow this to set and 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. If needed, pop them out of the molds. Serve with fresh fruit and sweet condensed coconut milk or evaporated coconut milk.
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