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Vegan Pandan Coconut Jelly

Easy Pandan Coconut Jelly

Christie Lai
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.
5 from 4 votes
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Prep Time 35 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Asian, Thai
Servings 6 servings
Calories per serving 147 kcal

Ingredients
  

Pandan layer:

  • 1 tablespoon pandan extract
  • 1 cup water cold
  • 1 ½ teaspoon agar agar powder
  • ¼ cup maple syrup or white granulated sugar or honey

Coconut milk layer:

Instructions
 

  • 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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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