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.

What are the ingredients?

Muhallebi is essentially a sweet creamy dessert, in many ways similar to the French blancmange. It is made with a combination of milk and sugar that is cooked and thickened with cornstarch or rice flour. Traditionally, found cardamom is used for flavour and a dusting of cinnamon as garnish. However, most recipes usually use orange blossom, vanilla, or rose water and is typically served cold.

Where does Muhallebi Milk Pudding originate from?

The earliest recorded recipes date back around a thousand years. Since the beginning, there have been multiple ways of making this delicious milk pudding or custard. The main ingredient is always fresh milk, but the thickener and toppings vary.

This simple treat is believed by some to have Turkish origins and is enjoyed in slightly different forms across the Arabian Peninsula, Middle East, and North Africa. Milk puddings are common across the world. Muhallebi is certainly not specifically Turkish and Mahalabia not specific to the Arab World. Depending on the region, it can be garnished with typical local ingredients such as pistachios, date syrup, almonds, walnuts, shredded coconut, cinnamon, or raisins. 

I found this recipe from a magazine, adapted from the cookbook ’Syria : Recipes from Home’and made some changes by adding evaporated milk.

Muhallebi Milk Pudding Variations:

The adapted recipe had only whole fresh milk as the main ingredient. I usually love a creamier taste so I tried the recipe with half whole milk and half evaporated milk. Sometimes I use double cream instead of evaporated milk. Both ways work well and I found that it had a richer, smoother velvety texture in the latter choices. 

Cornflour can be substituted with Rice Flour. Using corn starch will yield a smooth consistency, while rice flour will have a bit of texture. 

Mahalabia with condensed milk: Replace the cream with condensed milk and omit the sugar.

How to serve and Party Tips

If you’re not a fan of cardamom or floral flavours, you can add a bit of vanilla or almond extract; In fact, any flavouring is fine and a matter of personal preference. You can also skip it all together for just a plain sweet milk pudding. It’s a dessert very much similar to the pannacotta as well, minus the gelatine. 

Let your imagination flow and get creative with the Garnish and Toppings. You can use any nuts, raisins, rose petals or even fruit puree and much more! Here are some suggestions :

Crushed pistachios or toasted almonds are used as a common garnish. If you have a nut allergy or don’t fancy them, then just leave them out. 

Crushed rose petals are another common topping used is many middle eastern desserts. Gives some contrast colour to the dessert.

Fruit Puree such as mango or passion fruit gives a a nice mild tangy flavour in contrast to the sweet pudding. 

Seasonal Fruits. – Try berries in Summer and Pomegranate in Winter…equally aesthetically pleasing and and delicious!

Chocolate! Not traditional but always a favourite. You can use chocolate shavings or spoon over some chocolate ganache. 

Balsamic fruit. I use chopped strawberries mixed with pomegranate molasses and some castor sugar— a sharp tangy contrast with the sweet creamy Mahallabia makes it an exciting fusion of flavours.

Dried fruit or desiccated coconut or Rose jam or Date Syrup. Take your pick!

WINTER VERSION: 

For a wintry feel, serve it hot and sprinkle a little cinnamon or mix it with your other garnishings before topping.

Notes : 

This is a Make Ahead Dessert. Make the puddings at least 3-5 hours before serving. Overnight for best results. They keep in the fridge for 2-3 days.

Be sure to use a heavy bottom saucepan or milk pan to avoid the milk from burning and causing bits in the mahalabia.

If you are going to chill it overnight, cover the cups/dishes with cling film or saucers to prevent the Mahalabia from drying out and forming a crust-like layer. This also prevents it from absorbing any other food smells in the fridge. 

You may also like :

Quick no bake Yogurt cheesecake in a glass

Turkish Pumpkin Candy Dessert

Summer Fruit Cobbler

Coconut Water Jelly

Vegan Coconut Rice Pudding

Creamy Blueberry Coconut Popsicles

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Muhallebi (Mahalabia) Milk Pudding

The milk pudding known as muhallebi or mahalabia is as good as they come. Light, gently flavoured and super easy to make at home. It is a Make Ahead dessert and is a must try! If you like Milky Puddings as I do, then you're going to like this one! It is delicious and takes only few minutes to prepare.

Course Dessert

Cuisine Middle Eastern, North Africa, Turkish

Keyword dessert, gluten-free, mahalabia, make ahead, Middle Eastern, muhallebi, party, pudding, sweet, turkish, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chilling time 5 hours hours

Servings 4

Calories 210kcal

Author Nurdiyanah Magness

Equipment

• heavy bottom saucepan or milk pan

Ingredients

• 500 ml fresh whole milk. 2 cups
• 500 ml evaporated milk OR double/heavy cream 2 cups
• 150 gm Castor Sugar 5 oz – adjust as per desired sweetness. I used 100gm
• 70 gm cornflour/cornstarch OR rice flour 6 tbsp
• 2-3 tsp rose water OR orange blossom water OR 1/4 tsp rose extract
• 4 pods green cardamoms finely crushed seeds (optional)

Garnish (optional)

• crushed pistachios or toasted almonds
• edible rose petals Check Notes for more choices

Nutrition

Calories: 210kcal

I’m really excited for you to try this super easy Recipe. If you do try this, I hope you’ll come back to leave a comment. I’d love to know what you think! You can also share a photo of it on instagram and tag me @sweetsharings with hashtag #sweetsharings

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The post Muhallebi (Mahalabia) Milk Pudding appeared first on Sweet Sharings.