Young coconut jelly sweet soup has a light, creamy taste from coconut milk, chewy young coconut, and cool pandan jelly. It looks special but is actually simple to make. In around 30 minutes, you can prepare a refreshing bowl that cools you down fast. If you want a different dessert to try at home, this is a good choice.
1. What you’ll need
To make this nata de coco dessert at home, you only need a few basic ingredients that are easy to find:
200 g young coconut meat: Use the soft type so the texture stays chewy and light.
200 ml coconut milk: Gives a gentle, creamy taste and coconut smell.
5 g agar powder: For the jelly. You can mix it with pandan juice for a natural green color.
50 g tapioca pearls: Adds an extra chewy bite to the sweet soup.
100 g pandan leaves: Blend with a bit of water and strain to get fresh pandan juice.
200 g sugar: Adjust to your taste. It gives a mild sweetness that works well with coconut.
Young coconut jelly: Use as much as you like to make the bowl more refreshing.
With only a few ingredients, you can make a cool and tasty coconut jelly dessert that brings out a tropical feel. Now you’re ready to start cooking and enjoy it with your family.
2. Step-by-step recipe
Step 1: Make pandan jelly and prepare the coconut
Wash the pandan leaves, cut them into small pieces, blend with water, then strain to get clear pandan juice.
In a pot, mix 5 g agar powder with 50 g sugar. Add about 300 ml of water. Heat it gently and keep stirring so it does not form lumps.
When the agar melts, pour in the pandan juice and stir for around one minute. Turn off the heat.
Pour the mix into a mold and let it cool. When firm, cut it into thin strips for the jelly topping.
Slice the young coconut meat into thin pieces. Mix with 30 g sugar and about 1 teaspoon salt so the flavor stands out.
If you use ready-made nata de coco, just rinse it and drain it. If you make it yourself, choose the mildly sweet and firm type so it does not cover the coconut taste.
Step 2: Cook the dessert base
Soak 50 g tapioca pearls for around 15 minutes. Boil them in 300 ml of water until they turn clear. Drain and rinse with cold water.
In another pot, add 200 ml of coconut milk and the sweetened young coconut. Simmer on low heat for five minutes.
If you like it richer, add one spoon of condensed milk.
Put the cooked tapioca pearls into the pot and stir gently. Adjust the sweetness to how you like it. Turn off the heat.
Step 3: Put everything together
Scoop the coconut milk mixture into bowls. Add pandan jelly, nata de coco, and ice if you want it cold.
Each spoon gives creamy coconut, chewy tapioca, cool coconut jelly, and a light pandan smell. Very good for hot days.
Pro tip: You can make the jelly and toppings early and keep them in the fridge. This coconut jelly dessert works well as a summer drink or a simple sweet treat after meals.
3. Enjoying your homemade nata de coco Dessert
This dessert makes a perfect light afternoon snack or after-dinner treat. The mix of coconut milk’s creaminess, pandan jelly’s freshness, and the chewiness of coconut jelly and young coconut is simply irresistible.
If you’re wondering where to buy nata de coco, we recommend GC Food’s coconut jelly products, made from fresh coconut water sourced from Vietnam’s rich coconut regions.
Thanks to advanced pasteurization technology, they not only meet food safety standards but also retain their naturally sweet flavor, chewy texture, and nutritional value. Each piece strikes the perfect balance between soft and crisp, giving you that cool, refreshing bite every time.
GC Food’s nata de coco is also a favorite among food and beverage businesses across Vietnam and abroad for its quality and versatility.
Now that you’ve got the recipe and know where to buy nata de coco, it’s time to grab your ingredients and start cooking! We hope this easy guide helps you make a refreshing, crowd-pleasing dessert for your next family gathering. Enjoy every sweet, cooling spoonful!
