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).
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.
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.
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.
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
Layered Coconut Water Jelly – Vegan and only 5 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
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.
- 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!