Coconut Jelly — set coconut-milk jelly
Coconut jelly is a chilled Chinese dessert of coconut milk set with agar into a smooth, sliceable block — sometimes served in the empty shell of a young coconut for a striking presentation. It is gently sweet, floral with pandan or coconut water, and pure white.
i. Origin & history
Coconut jelly is part of the broader Chinese and Southeast Asian agar-setting tradition. The version served in a coconut shell is particularly associated with Singaporean and Malaysian Hokkien cafés.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 500 ml coconut milk
- 250 ml coconut water (or water)
- 100 g sugar
- 8 g agar powder
- Pinch salt
- 2 pandan leaves, knotted (optional)
iii. Method
- Whisk agar with coconut water in a saucepan.
- Bring to a boil with pandan; simmer 3 minutes.
- Stir in coconut milk, sugar and salt; warm through 2 minutes.
- Strain. Pour into a shallow tray. Cool, then chill 2 hours.
- Cut into cubes or scoop with a melon baller; serve with extra coconut water and fresh tropical fruit.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Coconut-pandan jelly emphasises pandan. Layered coconut jelly alternates white coconut and green pandan. Coconut-in-shell sets the jelly inside a young coconut.
vi. Common questions
What is coconut jelly?
Coconut Jelly is set coconut-milk jelly, from chinese cuisine. It is gently sweet, floral with pandan or coconut water, and pure white
Where is coconut jelly from?
Coconut Jelly is from the chinese dessert tradition; the recipe and history are detailed above.
How long does coconut jelly keep?
See the storage note in the Quick facts panel: 4 days refrigerated.