Coconut Jello

This jello is made with agar agar instead of gelatin. So it's vegan, dairy free, and gluten free friendly. t'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.

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Prep Time 10

Cook Time 5

Course Dessert

Servings people

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!