Chinese Coconut Jelly Dessert Recipe is a light, creamy, and subtly sweet treat made with coconut milk and agar agar, a natural plant-based gelling agent. Served chilled, it’s a popular dessert across Chinese households and dim sum restaurants—perfect for warm weather or as a refreshing end to any meal.
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What Makes Chinese Coconut Jelly Dessert Special?
Chinese Coconut Jelly stands out for its silky, melt-in-your-mouth texture and aromatic coconut flavor. Unlike Western jellies that use gelatin, this uses agar agar—making it vegan-friendly and firmer in texture.
You can layer it for stunning visuals or infuse it with fruit pieces for added flair. Its simplicity, versatility, and no-bake preparation make it a go-to dessert for both novice and seasoned home cooks.
How to Make Chinese Coconut Jelly Dessert Step by Step
Combine water and agar agar, dissolve with heat, then mix in coconut milk and sugar. Pour into molds and chill.
🧾 Key Ingredients:
- Coconut milk: Provides rich, creamy flavor
- Agar agar: Plant-based setting agent
- Sugar: Adds sweetness; can be adjusted
- Optional milk: For a silkier texture
- Water or coconut water: Base liquid and flavor enhancer
Chinese Coconut Jelly Dessert
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A light, creamy, and refreshing Chinese Coconut Jelly (椰汁糕) dessert made with coconut milk and agar agar. Perfect served cold on a hot day.
Ingredients
- 400 ml coconut milk (1 can)
- 300 ml water or coconut water
- 60–80 g sugar (adjust to taste)
- 10 g agar agar powder (~3 tsp)
- Optional: 100 ml milk
- Optional: fruit or jelly cubes for garnish
Instructions
- Lightly grease or rinse a mold or tray with cold water to prevent sticking.
- Combine agar agar powder and water in a saucepan. Bring to a boil, stirring constantly for 3–5 minutes until fully dissolved.
- Add sugar and stir until completely dissolved.
- Lower heat to medium. Add coconut milk (and milk if using). Stir continuously and heat gently—do not fully boil.
- Strain mixture through a fine sieve and pour into molds or a shallow pan.
- Let cool at room temperature, then refrigerate for 2–3 hours until set.
- Cut into cubes or shapes. Serve chilled, optionally topped with fruit or sweetened coconut milk.
Notes
For layered jelly, let one layer set slightly before adding the next. Gelatin can be used instead of agar, but will result in a softer texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
🎯 Tips for the Best Chinese Coconut Jelly Dessert
- Use high-quality full-fat coconut milk for richer taste.
- For layers, let each layer set partially before adding the next.
- Straining ensures a smooth, lump-free finish.
- Add chopped mango or lychee for a tropical twist.
🧰 Recommended Tools
- Saucepan
- Whisk
- Fine mesh strainer
- Silicone molds or ramekins
- Refrigerator
🧊 How to Store Chinese Coconut Jelly Dessert
Keep in an airtight container in the fridge for up to 3–4 days. Avoid freezing as texture may change.
🍨 More Related Recipes
- List of Chinese Soups (Wikipedia) – Explore other comforting Chinese dishes.
- Healthy Chocolate Snacks (All Recipes News) – Try these nutritious desserts for variety!
FAQs
Can I use gelatin instead of agar agar?
Yes, but the texture will be softer and not vegan. Replace 10g agar with about 2 tablespoons of powdered gelatin. Bloom it in warm water first before heating.
Why didn’t my jelly set properly?
Most likely, the agar agar wasn’t fully dissolved or the coconut milk was boiled too hard. Make sure to stir agar thoroughly and only gently heat the coconut milk.
Can I make it without sugar?
Yes! You can use a natural sweetener like stevia or monk fruit, though the texture and taste may vary slightly.
How long does it take to set?
It typically sets within 2–3 hours in the fridge. For faster results, pour into smaller molds.
Yummy