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
Scale
- 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