There are many ways to make Siam coconut jelly, from quick cooling treats to creative variations with new flavors. Let’s explore two simple recipes with GC Food which taste amazing and also suit every family member's liking.
1. How to make Siam coconut jelly at home
The method to retain the natural sweetness of Siam coconut jelly is very simple. You can also add your favorite toppings to create different desserts for a fresh twist.
1.1 How to make traditional Siam coconut jelly
Coconut jelly made directly inside the coconut keeps the pure sweetness of coconut water and the light creaminess of coconut milk. It’s very easy to make this dessert at home if you follow each step carefully, as shown below.
1.1.1 Ingredients
2 young Siam coconuts - carefully cut open the tops to pour out the water, keeping the shells to use as molds for the jelly.
1.3 liters of coconut water
200 grams of sugar (you can use either rock sugar or granulated sugar)
10 grams of agar powder
200 milliliters of coconut milk
1.1.2 How to make traditional siam coconut jelly
Step 1: Mix 1.3 liters of coconut water with 10 grams of jelly powder and 200 grams of sugar.
Step 2: Bring the mixture to a boil. Once it starts bubbling, skim off the foam, then turn off the heat immediately.
Step 3: Pour the jelly into two young coconuts, leaving about one-third of each unfilled for the coconut cream layer later.
Step 4: Keep the remaining jelly mixture warm over low heat, then stir in the coconut cream.
Step 5: Wait about 10 to 15 minutes until the first layer inside the coconuts begins to set, then pour in the mixture from the stove to form the top layer.
Step 6: Let it cool completely, then refrigerate for a few hours before serving.
The result is a smooth, perfectly layered jelly with a pleasant balance of fresh coconut water and rich coconut cream. It’s a perfect way to cool down on hot summer days.
1.2 How to make siam coconut jelly mixed with longan, lotus seeds, and cream cheese
Siam coconut jelly with longan, lotus seeds, and cream cheese is a refreshing dessert that combines a faint sweetness with many healthy nutrients.
1.2.1 Ingredients
3.2 liters of fresh Siam coconut water
Coconut cream
18 grams of soft jelly powder
13 grams of firm jelly powder
160 grams of sugar
Fresh milk (unsweetened)
Condensed milk
Whipping cream
A pinch of salt
Lotus seeds
Young coconut meat
Longan
1.2.2 How to make it
Step 1: Prepare the coconut jelly base.
Use about 3.2 liters of fresh Siam coconut water and mix it with 15 grams of soft jelly powder and 160 grams of sugar.
If using less water (around 2.5 liters), reduce the jelly powder to about 12 grams.
After mixing, let the mixture sit for about one hour so the powder expands evenly. This helps the jelly set properly without releasing excess water later.
Step 2: Make the cream cheese layer.
Combine 13 grams of firm jelly powder, 3 grams of soft jelly powder, coconut cream, fresh milk, whipping cream, condensed milk, sugar, coconut water, and a small pinch of salt.
Let the mixture sit for 30 minutes.
Heat it gently until warm, then turn off the stove before it boils to avoid separation.
Step 3: Prepare the lotus seeds, young coconut meat, and longan.
Boil lotus seeds in one liter of water for about 20 minutes. Let them soak for another 20 minutes until soft, then mix with 50 grams of sugar.
Marinate young coconut meat with two tablespoons of sugar, then stir-fry for 5 minutes.
For longan, use thick-fleshed ones. Remove the seeds, blanch for 2 minutes, then soak in ice water to keep them crisp.
Step 4: Assemble the jelly.
Pour a layer of coconut jelly into coconut shells or molds, leaving some space for the cream cheese layer on top.
Once the first layer begins to set, arrange the longan, lotus seeds, and young coconut on top, then pour the cream cheese mixture over them.
Let it cool completely before refrigerating for 4 to 5 hours. The result is a smooth, layered jelly with a perfect balance of sweetness and a natural tropical aroma.
To make this dessert more exciting, try adding a few chewy nata de coco pieces for a fun texture. It’s best to choose high-quality, food-safe coconut jelly products. If you are using the sweetened kind, remember to reduce the sugar in the jelly layer to balance the flavor.
Some prepackaged products may need rinsing or additional preparation before use. On the other hand, GC Food’s nata de coco is clean, evenly cut, and ready to serve right away. With its clear texture and stable quality, it pairs perfectly with chilled desserts.