Coconut Jelly

Name: Coconut Jelly
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups coconut water; 1 cup coconut milk; 2 tsp agar agar powder; 1/4 cup granulated sugar; 1/4 tsp fine sea salt

A refreshing and delicate dessert made with coconut water and creamy coconut milk set into a chilled jelly using agar agar.

20 minEasyServes 4140 cal/serving

ThaiDessertStovetopVeganVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 cups coconut water
1 cup coconut milk
2 tsp agar agar powder
1/4 cup granulated sugar
1/4 tsp fine sea salt

Instructions

1

In a saucepan, whisk together 2 cups coconut water, 2 tsp agar agar powder, 1/4 cup granulated sugar, and 1/4 tsp fine sea salt.
2

Bring the mixture to a boil over medium heat, stirring constantly until the agar agar and sugar completely dissolve.
3

Reduce heat to low, stir in 1 cup coconut milk, and simmer gently for 1 minute before removing from heat.
4

Pour the liquid into a shallow glass baking dish or individual molds and cool to room temperature.
5

Refrigerate for at least 2 hours until firm, then cut into cubes and serve chilled.

Questions

How long does Coconut Jelly keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Coconut Jelly?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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