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).
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.
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