Coconut Milk Agar Jelly

4.9 from 8 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Indonesian

Diets: Gluten Free Vegan

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4-8

Ingredients

• Coconut milk agar jelly
• 1 can (400 ml) coconut milk
• 350 ml coconut water (or water)
• 7 gram (2 teaspoon) agar-agar powder (Note 1)
• 1/2 cup (100 gram) sugar
• Palm sugar syrup
• 50 gram palm sugar
• 50 ml water
• 1 pandan leaf, knotted
• a pinch of salt

Instructions

• Coconut milk agar jelly
  1. Stir together coconut milk, coconut water (or water), agar-agar powder, and sugar in a pot. Bring to a boil over medium heat, and keep stirring with a whisk until all the sugar and agar-agar powder has completely dissolved. (Note 2)
  2. Turn off heat, and pour into mold(s). Place in the fridge to set the agar-agar jelly completely. (Note 3)
• Palm sugar syrup
  1. Boil together all syrup ingredients. Once all the sugar has dissolved, turn the heat off.
  2. Set the pot aside to cool for 15 minutes, then discard the pandan leaf.
• To serve
  1. Remove coconut milk agar jelly from the mold(s), arrange on a serving plate, and serve with the palm sugar syrup.

Notes

• (1) Or use plain unflavored Swallow Globe brand agar-agar powder.
• (2) Please don’t boil the coconut milk and agar-agar mixture with high heat. Doing so may cause your coconut agar-agar to split into two layers, one white layer on top, and one clear layer on the bottom. Unless that’s what you want of course, which is also totally fine and the two layers agar-agar look quite pretty too.
• (3) You may use an 8"x4" loaf pan, four 6-oz ramekins/custard cups, 12 silicone standard-size muffin cups, ice cube trays, or any jello/gelatine mold.