Description
This Coconut Pandan Jelly is a refreshing and translucent dessert, topped with snowy coconut flesh, perfect for a summer treat or any time of the year.
Ingredients
Units
Scale
- 10g agar-agar powder
- 1100 ml water
- 1100 ml coconut water
- 1 tsp pandan paste (green in colour)
- 180g granulated sugar
- 1 cup young coconut flesh, chopped
- A pinch of salt
Instructions
- In a heavy-bottomed pan, pour the agar-agar powder and water. Mix well and let the agar-agar dissolve completely in the water.
- Once the agar-agar has dissolved, add the granulated sugar, pandan paste, and a pinch of salt to the pan.
- Cook the mixture over medium heat, stirring occasionally, until the sugar has fully dissolved and the mixture comes to a gentle boil.
- Add the coconut water to the pan and continue to cook for another 5 minutes, ensuring everything is well combined.
- Remove the pan from heat and gently stir in the chopped young coconut flesh.
- Pour the mixture into a mold or a tray and let it cool at room temperature until it sets.
- Once set, refrigerate the jelly for at least 2 hours before serving.
- Cut into desired shapes and serve chilled.
Notes
Agar-agar is a calorie-free, seaweed derivative with health benefits for the digestive tract. If pandan leaves are unavailable, pandan paste is a suitable substitute. You can also make this jelly without pandan by using colored agar-agar. Store the jelly in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins