Nyob Zoo!
I wanted to share this super easy coconut jello recipe just in time for any Spring festivities you may be having soon. This jello is made with agar agar instead of gelatin. So it’s vegan, dairy free, and gluten free friendly. I grew up eating this jello since it was something my aunty would make for the family when we had a party. You’ll see this jello being made in many South East Asian countries as well. It’s coconutty and texturally fun. You can have fun with this and add food coloring to make it colorful or add chunks of fresh fruit for texture and color.
Main Ingredients
- Pandan leaf: To give aroma to the coconut milk/ water
- Sugar and salt: For sweetness and flavor
- Agar Agar: Made from red seaweed or red algae which means it’s vegan. It’s flavorless and help set desserts with a strong texture. It does need to be heated in liquid for it to work correctly. A little goes a long ways. Agar Agar is best used for this recipe instead of gelatin. It’s more durable and sets stronger.
- Coconut milk: Gives the jello a creamy coconut flavor
- Coconut water: Helps lightens the jello and balances the coconut milk.
Making 2 layers:
First layer is the coconut milk layer. Add the sugar, salt, coconut milk, agar agar, and pandan leaf into a pot and heat until it starts to boil. Remove the pandan leaf and then transfer into a mold to slightly set.
Second layer is the coconut water layer: This layer only has coconut water, sugar, pandan leaf, and agar agar. It’s also heated (pandan leaf removed) and then transfer gently on top of the set coconut milk layer. 
When he mixture is poured into the mold or pan, it will have air bubbles on the top. You can use a torch to gently pop them.
Add the coconut water layer gently on top of the set coconut milk layer.
TIP: The coconut milk layer should set in 10 minutes or so at room temp (maybe more depending how cold or hot it is in your house). It’s best to let it set at room temp and not in the fridge. YOU DO NOT WANT TO LET IT SET SOLID ALL THE WAY. WHY? If it’s set all the way, the coconut water layer will not stick to it. The coconut milk layer should JUST be set or tacky with the slightest jiggle. Then add the coconut water layer and allow that to set completely until it has cooled.
Cover with foil and place into the fridge to chill overnight or about 4 hrs before cutting. It’s best to let it chill before cutting it into pieces.
You can use any knife you like. I’m using this crinkle cutter knife for texture.
Enjoy!
Have fun and use different molds and colors to make fun jello!
Have Fun!
-Cindy Her (C.HerCreations)
Coconut Jello
Equipment
- 8 or 9 inch cake pan (can be silicone or aluminum)
Ingredients
Coconut milk layer
- 1 1/2 cups coconut milk
- 1 cup coconut water
- 1/4 cup sugar
- 1 1/2 tsp agar agar powder
- 1/4 tsp salt
- 1 pandan leaf
Coconut water layer
- 2 1/2 cup coconut water
- 1/4 cup sugar
- 1 1/2 tsp agar agar powder
- 1 pandan leaf
Instructions
For the coconut milk layer
- In a pot, add in the coconut milk, coconut water, sugar, agar agar powder, salt, and pandan leaf. Stir and cook on medium high heat until it starts to boil. Once it comes to a boil, turn off the heat. Transfer to a 8 or 9 inch aluminum cake pan or silicone cake pan for easier removal later. Let it sit at room temp for about 10-15 minutes until JUST set or tacky. It should not be SOLID FIRM set, it should tacky set. If it's completely set, the second layer will not stick to it once it's completely cooled. Setting will depends on the temperature of your house. So adjust time accordingly.
For the coconut water layer
- While the coconut milk layer is setting, do the coconut water layer. Add all the ingredients into a pot and let it come to a boil. Once the coconut milk layer has just set, add in the coconut water layer gently on top. Let it solidify at room temp for 20-30. Once firm and cooled down, cover with foil and place it in the fridge to chill for 4 hours or overnight. After it has completely chilled, remove from the pan and cut into desired pieces. Enjoy!
