Mr. Nguyễn Đình Huy
On hot summer days, learning a few easy ways to make coconut jelly with agar powder gives you a refreshing treat to enjoy after a long, busy day. This recipe is not only delicious and nutritious but also completely vegan, making it perfect for everyone in the family.
1. How to make basic coconut jelly with agar
1.1 What you need to prepare
Fresh coconut water: 3 cups (divided into 2 parts)
Unflavored gelatin or agar powder: 7 to 8 teaspoons
Coconut milk: 7 to 8 cups
Vanilla extract: 1.5 teaspoons
1.2 How to make two-layer coconut jelly
Step 1: Making the agar mixture
Place a pot on the stove, add 3 cups of coconut water together with agar powder, and stir well until it dissolves. Then heat the mixture until it starts to boil, stirring the whole time to keep it smooth.
Once it starts boiling, skim off the foam on top so the jelly will look clearer. Continue cooking for about 1 more minute, then turn off the heat.
Step 2: Divide the mixture into two parts
For the clear layer: Pour half of the agar mixture into a large measuring cup and set aside.
For the coconut milk layer: Add the coconut milk into the remaining mixture in the pot and stir gently until fully blended. Keep the heat low so the mixture doesn’t thicken too quickly.
Step 3: Pour the clear layer
Pour the clear agar mixture into the mold. Let it sit for a few minutes until the surface slightly firms up.
Step 4: Create the coconut layer
Once the first layer is semi-set, gently pour the coconut layer over it. Pour slowly and evenly so both layers bond tightly without separating.
Step 5: How to store it properly
Leave the jelly to cool completely, then place it in the fridge for 1 to 2 hours until fully set. When ready, cut the jelly into small pieces.
You can also use shaped molds to make your two-layer coconut jelly more attractive and fun to serve.
2. How to make coconut jelly agar with sugar syrup
Unlike traditional Vietnamese versions that use coconut shells or coconut milk, this creative Indonesian-inspired recipe gives you a lighter dessert that’s lower in sugar, completely vegan, and gelatin-free. It keeps the original refreshing flavor of coconut jelly at its core.
2.1 What you need to prepare
Below is the portion for four servings, you can adjust depending on your needs:
3 cups of fresh coconut water (divided into 2 parts)
7.5 teaspoons of unflavored agar-agar powder
7.5 cups of coconut milk
2 cups of light-colored honey (or replace with 1/3 cup of liquid allulose for a keto-friendly version)
1.5 teaspoons of vanilla extract
4 cups of sliced fresh fruits (optional: mango, strawberry, kiwi, grape...)
2.2 How to make coconut agar jelly
2.2.1 Mixing the ingredients
Unlike coconut jelly made mainly from coconut milk, which can be quite rich, this agar-based version gives a lighter flavor along with a more refined texture.
Start by adding coconut milk and fresh coconut water to a pot. Sprinkle the agar-agar powder evenly while stirring to prevent clumping. Then, add honey (or sweetener) to taste and continue to stir until well blended.
2.2.2 Cooking process
Place the pot over medium heat and stir gently in one direction to avoid the mixture sticking to the bottom. Note that agar only mixes when boiling, so let the mixture come to a full boil. Then, reduce the heat and keep stirring for another 1 to 2 minutes until the agar is completely dissolved and the texture becomes smooth.
2.2.3 Skim the foam for a smooth jelly
To make perfectly clear and smooth coconut agar jelly, remember to skim off the foam while the mixture is boiling. This helps prevent tiny air bubbles and keeps the jelly looking clean and glossy after setting.
2.2.4 Pour into molds
Once cooked, let the mixture cool slightly and it should be warm but no longer boiling. Strain it through a fine mesh sieve to remove any remaining residue.
When the first layer in the mold starts to firm up, place pieces of nata de coco (or coconut jelly) in the center as the filling, then gently pour more liquid agar on top until covered. Leave it at room temperature until completely cool before refrigerating.
2.2.5 Let it set
Agar-agar usually sets quickly even at room temperature, but for the best texture, chill it in the fridge for about 1 to 3 hours. Smaller molds will set faster, while larger or deeper ones may take longer.
2.3 Make the syrup
After finishing the jelly, it’s time to make the syrup topping.
2.3.1 Cook the syrup
Add palm sugar to a pot of water (you can add pandan leaves for fragrance). Simmer over low heat, stirring occasionally until the sugar dissolves. Then increase to medium heat and continue stirring gently until the syrup slightly thickens.
2.3.2 Thicken the syrup
When the mixture starts to boil, reduce the heat and let it simmer gently. Continue cooking until the syrup becomes slightly thick.
To test, scoop up a small spoonful. If it drips slowly, then consistency is right. The thickening time usually ranges from 8 to 15 minutes, depending on the amount of water and heat level.
2.3.3 Finish the syrup
Turn off the heat and let it rest for about 10 to 15 minutes, then take out the pandan leaves. As it cools, the syrup will thicken on its own. For a smoother result, strain it through a fine sieve.
Tip: Add a few drops of lime juice while cooking to keep the syrup from getting too thick and to make it not too sweet.
2.4 Serving with decoration
To finish making the coconut jelly dessert, gently remove the jelly from the mold by turning it upside down or dipping the mold base briefly in warm water to loosen it. Place the jelly on a plate, then drizzle palm sugar syrup over it to taste.
Warm syrup gives off a light caramel aroma with a cozy touch, while chilled syrup brings a cooling feeling.
2.5 How to store it
If you’re not eating it right away, you can keep the coconut jelly dessert in the fridge for about 3 to 5 days. The palm sugar syrup should be stored separately in a sealed glass jar and kept chilled. It can last for up to 1 to 2 weeks that way.
When you want to enjoy it warm, simply reheat it gently on the stove or in the microwave.
3. Common mistakes when making coconut jelly dessert
Jelly not firm: This usually happens when the agar powder hasn’t fully dissolved or the amount used is too little for the liquid. You can increase the agar slightly and make sure to boil it for a few minutes until fully dissolved.
Jelly too firm or rubbery: Reduce the amount of agar powder to keep the texture soft and smooth.
Coconut milk separates: This occurs when the heat is too high or you stir too much. Cook over low heat while stirring gently. Using a thick-bottomed pot helps distribute the heat evenly and prevents the oil from separating.
Syrup hardening: This can happen if the sugar doesn’t dissolve completely or cools down too fast. Add a few drops of lemon juice, reheat gently, then store the syrup in a sealed container to avoid crystallization.
For clearer jelly: Strain the mixture through a fine sieve before pouring it into molds, then skim off any foam on top while boiling.
Choosing molds: You can get creative with the shape by using large molds, small cups, silicone molds, ice trays, or flan molds depending on your preference.
Choosing coconuts: If using whole coconuts, learn how to pick the right ones. You also need to open them properly to preserve the freshness of the coconut water.
4. Using GC Food coconut jelly as a filling
Once you’ve mastered making coconut jelly dessert, try adding GC Food’s coconut jelly as a creative twist for the filling. This product is a convenient way to enhance your dessert with its fresh taste and naturally chewy texture.
With choices from light sweetness to tropical freshness, this coconut jelly blends perfectly with different agar desserts, adding a fun, tasty touch for everyone. It’s also an easy shortcut that saves prep time while keeping your treats full of flavor and quality.