Skip to main content

Coconut Jelly (Agar-Agar)



Coconut Jelly is a popular dessert from Thailand. It is very easy to make at home. All you need are fresh young coconut, agar-agar powder, and sugar. This jelly is slightly firm, but you can adjust the amount of agar-agar powder for a softer texture. Do try this refreshing and yummy dessert.

*This is an updated post with a new video cooking guide. (Previously posted on 12/04/08)


Coconut Jelly

Ingredients

1 Young Coconut
2 Pandanus Leaves
3 to 4 Tbsp Sugar
1 1/2 to 2 tsp Agar-Agar Powder
Water

Method

With a cleaver, open the coconut and reserve the juice. Top up the water to reach 500ml of liquid. Remove the coconut flesh and set aside.

Then combine the coconut liquid, agar-agar powder, and sugar. Stir well until the agar-agar powder dissolve. Place on the stove and add pandanus leaf. Bring it to a boil, reduce the heat to low, and cook until the sugar and agar-agar dissolve. Leave them to cool slightly.

Fill the coconut flesh into small jars or mould and strain the agar-agar liquid. Let it cool at room temperature and cover with plastic wrap. Refrigerate until they are firm and cold. Serve chilled.

Note* Recipe adapted from Elinluv's Sweet Delights with minor changes.

Comments

  1. Hi there! I came across your site while looking for recipes with agar. Am a newbie vegan. Love your site!

    When you have time or are interested, could you put in a printer friendly option for your site pages? I'm not always on the net. I use it at school or at the library only.

    Would be great to show the recipes to my mom along with the pictures on my laptop.

    Thanks!

    ReplyDelete
  2. @Anonymous: Thanks for the great comments. I'm glad that you love my site. I'll try to put up some printer friendly options for some of the older posts and of course will try for some of the new posts too :)

    ReplyDelete
  3. So the noodle looking pieces are the coconut? How did you get the coconut out, it usually takes me forever to get the meat out in chunks. Also what are Pandanus leaves and what type of store could I find these in? I love coconut and this sounds great.

    ReplyDelete
  4. @Alicia P: Yes, those are the flesh from young coconut. Just use a spoon to scoop the flesh/meat out. Pandanus leaf has an earthy, refreshing fragrance taste that enriches many sweet desserts. They are usually available at Asian grocers.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W