Making coconut jelly sweet soup at home is much easier than many people think. Even if this is your first time, you can still make a bowl that tastes close to what you buy outside. The chewy jelly goes well with the thick coconut milk. Add some ice, and it becomes a cool treat for hot days. If you want a quick dessert that is simple and refreshing, this sweet soup is a good choice to start with.
1. The classic coconut jelly sweet soup recipe
On a really hot day, a glass of cold coconut jelly sweet soup is hard to beat. The clear, chewy jelly and the coconut taste go well together; it's light but still creamy.
Making this sweet soup is not difficult. Just follow the steps, and you can finish a tasty bowl of coconut jelly sweet soup in a short time.
1.1 Ingredients
12g agar-agar powder
1 small bunch of pandan leaves (fresh and fragrant ones work best)
120g tapioca starch
250g fresh water chestnuts
200g hulled mung beans
460g sugar (split into 210g regular sugar for the jelly and 250g rock sugar for the syrup)
1 liter of coconut milk
100g condensed milk
2 liters of water
A bit of pandan syrup, a pinch of salt, and your usual kitchen tools.
1.2 Instructions
Step 1: Soak the agar powder in about 600 ml of cold water for 30 minutes. While waiting, wash the pandan leaves and cut them into small pieces. Blend them with around 200 ml water, then strain to get roughly 150 ml clear pandan juice.
Step 2: Rinse the mung beans until clean. Cook them in 600 ml water with a little salt. When the pot boils, lower the heat and let the beans cook until soft but still whole. Add 100 g condensed milk and about 50 ml pandan juice. Stir gently and turn off the heat.
Step 3: Heat the soaked agar mixture. Add 60 g sugar and stir until the sugar melts. When the liquid starts to bubble lightly, pour in the rest of the pandan juice. Mix again and pour into a mold to cool and set.
Step 4: Peel the water chestnuts and cut them into small cubes. Mix them with pandan juice and a bit of pandan syrup for color. Chill for an hour. After that, coat the cubes with tapioca starch and boil them. When they float, take them out and drop them into cold water to keep the crunch.
Step 5: Make a simple syrup by boiling 250 g rock sugar with 500 ml water and a pandan leaf. Cook until the sugar dissolves completely, then leave it aside to cool.
Step 6: Mix 1 liter of coconut milk with 150 g of sugar, 10 g of tapioca starch, and a pinch of salt. Stir well and simmer over low heat until the coconut milk becomes slightly thick. Add a pandan leaf for extra smell, then turn off the heat.
Step 7: When the jelly is firm, shred it into thin strips. To serve, put the mung beans, the water chestnut cubes, and the coconut jelly into a glass. Pour in some coconut milk and syrup, then add ice. You will get a creamy, chewy, smooth dessert that tastes cool and not too sweet.
2. Tips for an Even Better Dessert
Don’t let the jelly layers fully set before pouring the next one! Pour the next layer when the first one is still slightly warm and a bit sticky to the touch. This helps the layers stick together naturally without separating.
Always mix powders with cold water first. Dissolve agar or tapioca starch completely before cooking to prevent lumps. Stir slowly and continuously while heating to avoid burning. Done right, your mixture will turn out smooth and clear with the perfect chewy texture.
Let the jelly chill completely before cutting. Cutting too soon will make it soft. Chill it in the fridge for a few hours first so it firms up nicely. Cover it with plastic wrap to keep the coconut aroma fresh and prevent it from drying out.
If you want to make your dessert more tempting, try adding a few spoonfuls of GC Food Coconut Jelly as a topping!
Made from fresh coconut water, GC Food’s Coconut Jelly keeps its natural chewy texture and refreshing taste. It’s perfect not only for coconut jelly sweet soup but also for other desserts like mixed sweet soup, mung bean pudding, or fruit jelly bowls. The soft crunch of the jelly paired with the creamy coconut milk makes every spoonful pure joy.
So, there you have it! With just a few simple ingredients and a little care in making coconut jelly sweet soup, you can easily make your own batch at home. Every spoonful is a mix of chewy jelly, silky coconut milk, and gentle sweetness that’ll keep you coming back for more.