This Layered Coconut Water Jelly is a refreshing Malaysian vegan Dessert.

Coconut Water Jelly is one of my favourite desserts. I make this 5 ingredient aromatic dessert because it’s so refreshing and has many health benefits. A Vegan Jelly made with vegan gelatine (agar-agar). My go to refreshing delight which cools me down during hot Summer days. In fact, I enjoy it even during Winter!

Coconut Water Jelly Ingredients

Coconut Water, Coconut Cream or Rich Coconut Milk, agar-agar powder, sugar and the Pandan Leaves (aromatic screw pine leaves).

You can get these from your supermarket and If any are unavailable, you can get them from Asian Supermarkets or Thai/Malaysian online stores.

Coconut Cream/Coconut Milk

The best coconut cream is from Malaysia and Thailand.

I use a brand sold here in the UK which is just as good, ‘Kingfisher rich and creamy coconut milk’. It’s probably from one of these Asian countries and packed in the UK. (can shows as ‘packed’ in the UK).

Coconut Water

If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.

You can get Fresh Coconuts from an Asian Supermarket or opt for the ready ones in cartons. I usually use the ready ones and my go to brand here in the UK is Vita Coco as it is low in calories yet has a lovely natural sweetness to it.

Pandan

If you are unable to find Pandan leaves, you can substitute with a pandan extract/essence/paste. Some extracts are clear and others have it’s green hue

Available As: fresh, frozen, and dried leaves and paste, extract, and powder.

Place of Origin: Southeast Asia

Distinctive Flavour and Aroma: sweet and floral

Also known as Fragrant Screwpine leaves or Vanilla Grass or Fragrant Plant.

Nothing beats using the leaf itself though. Pandan leaves are known for their sweet aromatic fragrance. The fragrance of the Pandan Leaf reminds me of home (Malaysia) every time. It envelopes the whole house to the point that it lures my husband into the kitchen from his home office in hopes that whatever I was preparing, was ready for his tummy lol.

Pandan is a herbaceous tropical plant that grows abundantly in Southeast Asia. I use it to lend a unique taste and aroma to flavour desserts, drinks and savoury dishes. You can get Pandan leaves fresh, frozen, as well as dried.

Pandan Leaves can also be used to wrap food such as chicken or sticky rice. The leaves impart these foods with an aromatic note and make the food look appealing. The paste, extract, and powder, tint the ingredients with a green hue while contributing a lovely flavour.

Agar Agar

If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.

This ingredient is also known simply as agar, is a gel-like substance derived from red algae. It’s found in powder, flake and strips form and can be mixed with liquid and simmered to act as a thickening agent for desserts, soups and sauces alike.

Agar is a popular alternative to gelatin because it’s plant-based, flavourless and suitable for most diets. It also has a higher melting point than gelatin, making it ideal for use as a solid medium in the laboratory.

Benefits of Agar Agar

Agar is an effective Vegan Gelatin Substitute. It supports satiety, strengthens bones and helps prevent Anemia. Agar is low in calories yet high in fiber. Contains manganese, magnesium, folate and iron. It may also help improve digestive health, aid in weight loss and keep your blood sugar stable.

Equipment

You just need 2 small heavy bottom pots, ladels, and your mould. I use a clear rectangular pyrex dish with measurements 9″ x 6″. You can use any type of mould. Cocktail glasses are great too for making individual servings. They make the perfect party item.

How do you make the Layered Coconut Water Jelly?

The process is actually very simple. First, you boil the creamy coconut jelly in one pot and then the clear coconut water jelly in the second pot. It’s then a matter of working fast to assemble the 2 into layers and setting them in the fridge. Easy Peasy!

If you like coconut, then why not try these other vegan coconut desserts

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles.

Zesty Orange Coconut popsicles

Vegan Coconut Rice Porridge

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Layered Coconut Water Jelly – Vegan and only 5 Ingredients

A Malaysian traditional yet simple 5 ingredient aromatic dessert. It’s actually Coconut Jelly made with a vegan gelatine (agar-agar). A refreshing delight with a wonderful fragrance of the Pandan Leaf (Screwpine Leaf).

Course Dessert, Party Food, Snack

Cuisine Malaysia, South East Asia, Thailand

Diet Diabetic, Vegan, Vegetarian

Keyword Coconut, Coconut Cream, Coconut Water, dessert, diabetic friendly, Jelly, Pandan Leaf, Refreshing, vegan, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Setting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories

Ingredients

Coconut Milk Layer

• 1 cup coconut water
• 1 cup coconut milk
• 5 Tbsp sugar. (I used Erythritol) Adjust to your taste
• 1 ½ tsp agar agar powder
• 1 pandan leaf Aprox 6 inches
• A pinch salt

Coconut Water Layer

• 2 cups coconut Water
• 3 Tbsp Sugar. (I used Erythritol) Adjust to your taste. If the coconut water is naturally sweet then you do not need much sugar/sweetener.
• 1 ½ tsp agar agar powder
• 1 pandan leaf Aprox 6 inches of

Instructions

Coconut Milk Layer

• Add coconut water to a small pot, then sprinkle on agar agar powder and stir to mix.
• Add coconut milk, sugar, salt, and pandan leaf. Bring to a boil, stirring frequently. Once it comes to a full boil, the agar powder should be completely dissolved.
• If you want to add coconut meat to this layer, you can add it at this point and bring the mixture to a boil one more time.
• Lower the heat to the lowest setting to keep it warm and not set. Keep the pot covered while you make the other layer. Make sure it’s just barely simmering and not boiling away.

Coconut Water Layer

• In another small pot, add coconut water and agar agar powder and stir to break up the powder. Add sugar and pandan leaf, then bring to a boil, stirring frequently.
• Once it boils, check to see that there aren’t any tiny little grains of agar powder still floating around. Keep the mixture hot and covered just like the coconut milk layer.

Assembly

• I made 5 layers for this recipe but You can just make a simple 2 layer Jelly or however many layers you wish. I made 3 layers of white (⅔ cup each) and 2 layers of clear (1 cup each).

If you are using same number of layers and measurements as me, then :

• First layer : pour a white layer into the dish and spoon off any bubbles, then refrigerate just until the top has set about 5 minutes.
• You can test this by gently tapping the layer with your finger, and if it’s no longer liquid and doesn’t stick to your finger, it’s ready for the next layer.
• 2nd Layer : Make sure the clear layer is steaming hot, pour it over the back of a spoon carefully, letting it drip gently onto the edges of the first layer. If you pour too quickly, it’ll break or ‘dent’ the first layer. Refrigerate again just until the top is set about 7 minutes.
• Repeat with the remaining agar mixture, making sure that you keep both mixtures hot and covered while you wait for it to set. If for whatever reason it has gone cold, you can simply reheat it when you are ready to pour.
• Once you’re finished, let the jelly refrigerate for at least 2 hours so it is nice and cold when you serve it. Enjoy!

Notes

If you have a strong gas stove you might have a hard time getting the heat to stay very low, in that case you can keep it off heat and covered, and reheat it to boiling right before you use it.

If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.

I use a clear rectangular pyrex dish 22cm by 16cm but you can use any kind of mould. You can even make individual ones in cocktail glasses.

Optional: If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.

The post Coconut Water Jelly – Easy, Vegan and 5 Ingredients! appeared first on Sweet Sharings.

3 simple ingredients, coconut milk, fresh blueberries and natural Sweetener. Though you can use sugar, honey or agave, I always opt for sugar-free with skinny maple syrup and erythritol due to my Diabetes. Whichever sweetener you choose, just be sure to taste as you go along to suit you own taste and liking. 

NOTES and TIPS on Creamy Blueberry Coconut Popsicles :

You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours. 

If you want a layered look, layer the popsicles as follows: add 2 tablespoons puréed fruit, then set in a freezer for about 20 minutes. Once the first layer has semi-frozen, remove from the freezer, then add 2 tablespoon coconut milk mix, set in the freezer for about 20 minutes, and repeat the process. 

Remove the popsicles from their moulds. For an easy release, place the popsicle moulds into a pot or bowl of warm water for about 20 seconds. 

Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

OTHER VARIATIONS :

Dairy-Free Chocolate Coconut Popsicles

Zesty Orange Coconut Popsicles

Sugar-free Mango Coconut popsicle

Dairy-Free Chocolate Coconut Popsicles

Serves : 6

1 can coconut milk (400g)

1 tablespoon natural unsweetened cocoa powder

3 tablespoons sweetener. Add more to suit your personal taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Zesty Orange Coconut Popsicles

Serves 6

1 can coconut milk

1 ¼ cups freshly squeezed orange juice (295 mL)

2 tablespoons sweetener. Add more to suit your taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Sugar-free Mango Coconut popsicle

Serves 6

1 can coconut milk full-fat

2 ripe mangoes or about 2 cups frozen mango

sweetener to taste. (you can use sugar, honey or maple syrup too)

Chop and add mango to blender. Add coconut milk to blender and blend well. Pour the mango blend into popsicle moulds.
Freeze for about 2- 4 hours. When ready to serve, put each mould under running water for few seconds then wiggle the popsicle out.

ENJOY!!

If you like coconut, then why not try these other vegan coconut desserts :

Vegan Coconut Rice Porridge

Layered Coconut Water Jelly

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Creamy Blueberry Coconut Popsicle

These treats are sugar-free, dairy-free, and made with only 3 ingredients! Easy grab-and-go breakfast for summer, or a cool treat for any time of day.

Course Dessert, Snack

Diet Diabetic, Halal, Low Calorie

Keyword blueberries, coconut milk, dairy-free, gluten-free, Ice Lollies, popsicles, sugar-free, Summer Treat, vegan, vegetarian

Prep Time 10 minutes minutes

Servings 10

Calories 98kcal

Ingredients

• 600 ml

  full fat coconut milk


• 3 tbsp Natural sweetener. You can also use honey/agave/maple syrup/sugar if you desire. I used Erythritol Natural Sweetener 0 GI, 0 calorie

BERRY PUREE OR SAUCE

• 300 g fresh or frozen fruit I used fresh blueberries. You can use mixed berries too or any other fruit.
• 3 tbsp Natural Sweetener. You can also use granulated sugar/maple syrup/honey/Agave I used Skinny maple syrup and Erythritol

Instructions

• In a large bowl or measuring jug add coconut milk and choice of sweetener.  Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside. (now is the time to adjust to your desired sweetness level).
• Make the berry sauce or puree by combining the berries with the remaining 2 tablespoons of sweetener in a small heavy bottom pot. Place over medium heat and cook until the berries start to break down. Stir and continue cooking until it reaches a jam-like consistency.
• * You can use the back of a wooden spoon or a fruit masher to mash the berries. Once the jam-like consistency is reached, remove the blueberry sauce from the heat.
• Place a tablespoon of the coconut mixture in each popsicle mold.  Add a tablespoon of blueberry sauce. Top with another tablespoon coconut milk. Continue alternating until the popsicle mould is nearly full. Alternatively, you can blend the puree together with coconut milk and pour into moulds.
• Place the top on the mould and add the popsicle sticks.  Freeze 4-6 hours. Once the popsicles are set, place the mould on counter for few minutes to loosen popsicles for removal.
• If you are using silicon moulds, remove immediately once set. Remove the popsicles and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row of popsicles. Do not store in moulds as it will be very difficult to remove.

Notes

Note:

You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours.

Remove the popsicles from their moulds. For an easy release, place the popsicle molds into a pot or bowl of warm water for about 20 seconds only. 

Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

Nutrition

Calories: 98kcal

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

The post Creamy Blueberry Coconut Popsicles appeared first on Sweet Sharings.