V for Veggy

easy vegetarian recipes

Coconut Milk Agar Jelly


Since the weather is getting warmer, it is time to make cold dessert again. This time let’s make this super easy coconut milk agar jelly, along with the accompanying palm sugar syrup. Since this dessert is completely vegan and gluten-free as well, this is a nice one to prepare when you expect company.

Coconut Milk Agar Jelly

Coconut Milk Agar Jelly

The agar jelly

To make the this agar jelly, I use a combination of coconut milk and coconut water. If you cannot find coconut water, you can just use water too. For the agar-agar powder, I use plain agar-agar powder from Swallow Globe brand that comes in a 7-gram (1 oz.) packet. This is the most common brand in Indonesia and pretty much everyone uses this brand. If you cannot find this, there are plenty of alternatives. You can even get them easily from Amazon if you want to order online. Just make sure to follow the instructions printed on the packaging regarding the ratio of liquid to powder.

Coconut Milk Agar Jelly

Coconut Milk Agar Jelly

Palm sugar syrup

I stick to Indonesian palm sugar to make the syrup. I understand that it can be difficult to find, so feel free to use Thai palm sugar. If even that is hard to find, try using coconut sugar first, and as last resort, regular dark brown sugar. I like the aroma of pandan leaf in my syrup, so I always infuse my syrup with it. You can skip this if it is hard to find in your local shop. I have been very lucky so far and all three of my local Asian markets stock them in the frozen section :)

Coconut Milk Agar Jelly

Coconut Milk Agar Jelly

The recipe: coconut milk agar jelly

Coconut Milk Agar Jelly



Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4-8


  • Coconut milk agar jelly
  • 1 can (400 ml) coconut milk
  • 350 ml coconut water (or water)
  • 1 packet plain agar-agar powder (I use 7-gram packet plain agar from Swallow Globe brand) (*)
  • 1/2 cup (100 gram) sugar
  • Palm sugar syrup
  • 50 gram palm sugar
  • 50 ml water
  • 1 pandan leaf, knotted
  • a pinch of salt


  • 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 until all the sugar and agar-agar powder has completely dissolved.
    2. Turn off heat, pour into mould(s). Place mould(s) in the fridge to set the agar jelly.
  • 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 mould(s), arrange on a serving plate, and serve with the palm sugar syrup.


  • (*) Feel free to use other brands of agar-agar powder. Just make sure it is the plain variety. You may also want to follow the instructions regarding the ratio of liquid to agar-agar powder printed on the packaging.


  • Fung says:

    Hi Anita, just wonder about coconut water. Is it from fresh coconut ( which is we have to crack from coconut's shell ) or buy in supermarket drinking coconut water in packaging. Thank you for your advise

    • Anita says:

      Hi Fung, both is okay. If you can get your hand on a fresh coconut and get the water that way, that would be awesome. But if you can only get packaged coconut water, that is also okay. :)

  • Teo Ai Li says:

    Hi! How many agar agar I can make from this recipe? Thanks

    • Anita says:

      Um... depends on your mold. If you want to make just one big agar-agar, make sure it can hold 3 cups liquid. For example, if you use a 8-inch by 4-inch loaf pan, it will fill about half-way. If you want to use ramekins, you will end up with four (or five) 6 oz. ramekins worth of agar-agar.

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