Simple Thai Coconut Milk Dessert Recipe: Coconut Jelly with Pandan
Many dessert lovers often find it challenging to create authentic Thai coconut milk desserts that are both delicious and easy to make at home. This simple Thai coconut milk dessert recipe solves this by offering a step-by-step guide to making Coconut Jelly with Pandan, a refreshing and aromatic treat. By using natural ingredients like pandan leaves and fresh coconut milk, this dessert captures the essence of Thai flavors while being quick to prepare. Whether you’re new to Thai cooking or looking for a gluten-free, vegan-friendly dessert, this recipe will guide you through creating a smooth, fragrant coconut jelly that impresses every palate.
Understanding the Ingredients for Coconut Jelly with Pandan
The secret to this traditional Thai dessert lies in its carefully selected ingredients that balance sweetness, creaminess, and aroma. The main components include coconut milk, agar agar powder, sugar, and pandan juice extracted from fresh pandan leaves. These ingredients not only provide a rich texture but also make this dessert a perfect choice for those seeking a light, refreshing sweet treat.
- Coconut milk (full fat) – 2 cups
- Agar agar powder – 10 grams (about 1 tablespoon)
- Granulated sugar – 3/4 cup
- Fresh pandan juice – 1/4 cup (or pandan extract)
- Water – 2 cups
- Pinch of salt
Why Coconut Jelly with Pandan is a Popular Thai Dessert
Coconut jelly is loved for its light, refreshing taste and smooth texture, perfect for hot weather or as a palate cleanser after a spicy meal. The addition of pandan leaves gives the jelly a unique fragrance and a beautiful green color, making it visually appealing and aromatic. This dessert is also vegan and gluten-free, fitting the dietary needs of many modern eaters looking for healthier dessert options.
Step-by-Step Method for Making Coconut Jelly with Pandan
Step 1: Prepare Pandan Juice
- Wash 5-6 fresh pandan leaves thoroughly.
- Cut leaves into small pieces and blend with 1/4 cup water.
- Strain the mixture through a fine sieve or cheesecloth to extract the pandan juice.
Step 2: Mix Coconut Milk and Agar Agar
- In a medium saucepan, combine 2 cups coconut milk, 2 cups water, and 10 grams agar agar powder.
- Stir gently over medium heat until the agar agar completely dissolves (about 5 minutes).
- Add 3/4 cup sugar and a pinch of salt; continue stirring until the sugar dissolves.
Step 3: Add Pandan Juice and Cook
- Remove the saucepan from heat.
- Slowly stir in 1/4 cup pandan juice to evenly distribute flavor and color.
Step 4: Set the Coconut Jelly
- Pour the mixture into a mold or shallow tray.
- Let it cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until fully set.
- Once firm, cut the jelly into bite-sized cubes or desired shapes.
Tips for Perfecting Your Thai Coconut Jelly with Pandan
- Use fresh coconut milk for the richest flavor.
- Ensure agar agar powder is completely dissolved to avoid lumps.
- Adjust sugar quantity to your preferred sweetness level.
- For vibrant green jelly, increase pandan juice or use pandan extract.
- Serve chilled for the best refreshing taste.
Other Simple Thai Coconut Milk Dessert Recipes to Try
After mastering Coconut Jelly with Pandan, you may want to explore other easy Thai coconut milk desserts, including:
- Thai Coconut Mango Sticky Rice
- Coconut Milk Tapioca Pudding
- Thai Coconut Custard in Pumpkin
- Pandan Coconut Layer Cake
- Thai Sweet Coconut Soup with Taro
Conclusion: Enjoy the Fresh and Delicious Taste of Thai Coconut Jelly with Pandan
Creating this Simple Thai Coconut Milk Dessert Recipe: Coconut Jelly with Pandan allows you to enjoy a traditional, healthy, and delicious treat right in your kitchen. With natural ingredients and easy steps, it’s perfect for all skill levels and occasions. For more authentic recipes and culinary insights, visit trusted Thai cooking resources to expand your dessert repertoire.