Mr. Nguyễn Đình Huy
When it comes to sweet treats, people can hardly resist the chewy, refreshing texture of nata de coco. Add a bit of pandan for aroma and palm sugar for sweetness, and you’ve got that familiar flavor everyone loves. The chewy, bouncy texture of the jelly blends perfectly with the light creaminess and rich aroma; it’s simple yet irresistibly satisfying.
1. How to make a nata de coco sweet soup with An Giang palm sugar
If you’ve ever visited An Giang, you’ll remember the gentle aroma of melted palm sugar in local sweet soups. When mixed with crunchy nata de coco (coconut jelly) with the refreshing scent of pandan leaves, this dessert not only cools you down but also carries the rustic flavor of the Mekong countryside.
1.1 Ingredients:
0.2 liter coconut milk
7 grams agar powder (for chewy texture)
150 grams condensed milk
6 pandan leaves, divided (4 for the jelly, 2 for the syrup)
550 grams fresh coconut water
150 grams palm sugar
0.2 liter filtered water
1 gram coconut essence (optional)
Roasted peanuts or lotus seeds, shredded fresh coconut, or dried coconut flakes for toppings
1.2 How to make nata de coco sweet soup with An Giang palm sugar
Step 1: Prepare the coconut jelly
Combine fresh coconut water, condensed milk, and pandan leaves (use 4 leaves for this part) in a pot, then bring to a boil.
When the mixture starts boiling with the pandan aroma, gradually add agar powder while stirring continuously.
Pour in the coconut milk, cook for a short while, then turn off the heat and remove the pandan leaves.
Transfer the cooked mixture into a mold and let it cool at room temperature before refrigerating for 2 to 3 hours.
Step 2: Make the palm sugar syrup
While waiting for the jelly to set, prepare the syrup by adding palm sugar, filtered water, and the remaining 2 pandan leaves to a pot.
Boil until the sugar completely dissolves, then cover the pot to preserve its natural fragrance.
Step 3: Prepare the toppings
Roast the peanuts until golden, then lightly crush them.
Prepare a small bowl containing shredded coconut, dried coconut flakes and roasted peanuts to sprinkle on top later.
Step 4: Assemble the dessert
Once the jelly has set, remove it from the mold then cut it into bite-sized cubes.
Layer the jelly, palm sugar syrup, coconut milk and toppings in a bowl.
To enhance the aroma, you can add a few drops of coconut essence before serving.
2. How to make young coconut jelly sweet soup with pandan
2.1 Ingredients (for 4 servings)
4 g jelly powder (soft agar type)
30 g pandan leaves
150 ml coconut milk
40 g tapioca pearls
Half a young coconut (with soft flesh inside)
30 g roasted peanuts
1 teaspoon salt
200 g sugar (about half a cup equivalent)
2.2 How to make it
Step 1: Slice the young coconut and soak the tapioca pearls
Cut the young coconut flesh into thin strips, then mix with half a teaspoon of sugar and a pinch of salt. Let it rest for about 10 to 15 minutes.
Soak the tapioca pearls in water for 15 minutes until they expand. Boil them for another 15 minutes until translucent, then drain well.
Step 2: Make the pandan jelly for the sweet soup
Wash the pandan leaves, cut them into small pieces, then blend with 100 ml of water. Strain to get the pandan extract.
In a pot, combine sugar and jelly powder in the boiling pandan water. Stir continuously for 5 to 7 minutes.
Once it boils, pour the mixture into molds and let it cool down. Chill in the fridge for 2 hours, then cut the jelly into pieces of any shape or size you like.
Step 3: Cook the sweet soup base
Combine 300 ml of water and 150 ml of coconut milk in a pot. Bring to a boil, add the marinated young coconut, and simmer on low heat for 5 minutes.
Add the tapioca pearls, season with sugar to taste, then cook until the mixture boils again. Turn off the heat, then gently stir in the pandan jelly pieces.
The finished dessert carries a gentle hint of pandan aroma, the richness of coconut milk, the mild sweetness of young coconut, the chewiness of tapioca pearls, and the refreshing crunch of jelly.
Besides the two recipes above, you can also create your own version of this dessert using GC Food’s young nata de coco. Made from natural coconut water, this topping has a pleasantly chewy texture and light, fresh flavor that is perfect for adding a cool boost of energy to your summer days.
GC Food’s nata de coco meets FSSC 22000, HALAL, FDA, and GACC standards, ensuring every product retains its natural flavor and pairs perfectly with sweet soups or other desserts. It’s a safe and convenient choice that saves you cooking time while still bringing your family a fun, tasty treat.
