Growing up in Malaysia, I have so many fond memories of Pandan Coconut Jelly. It was a staple treat that my grandma would make for us kids, and we couldn’t get enough of its refreshing tropical flavors and mesmerizing, jewel-toned hue. I can still picture myself sitting at her small kitchen table, eagerly awaiting a chilled, jiggly square of this dreamy dessert. The way the sweet, creamy coconut milk would mingle with the subtle, grassy notes of pandan was absolute perfection. Grandma’s Pandan Coconut Jelly was the ultimate comfort food – cooling and soothing, yet somehow invigorating too. It’s a recipe that always brings back such happy memories for me, and I know it’ll do the same for you.
Why This Pandan Coconut Jelly Recipe Will Become Your Go-To
The Secret Behind Perfect Pandan Coconut Jelly
What makes this Pandan Coconut Jelly recipe so special is the unique combination of techniques I’ve developed over the years. Rather than just relying on store-bought pandan extract, I use freshly blended pandan leaves to infuse the coconut milk with that unmistakable aroma and flavor. And the secret to that perfectly jiggly yet creamy texture? It’s all about the ratio of agar-agar to coconut milk. Get it just right, and you’ll have a Pandan Coconut Jelly that melts in your mouth. Once you try this recipe, it’ll become your new go-to for any occasion.
Essential Ingredients You’ll Need
- Pandan leaves
- Coconut milk
- Granulated sugar
- Agar-agar powder
- Salt
Step-by-Step Pandan Coconut Jelly Instructions
Preparing Your Pandan Coconut Jelly
This Pandan Coconut Jelly comes together in just a few simple steps, taking less than 30 minutes from start to finish. You’ll need a saucepan, a whisk, and a square baking dish or mold to set the jelly. Let’s get started!
1- Begin by blending the fresh pandan leaves with a bit of water until you have a vibrant green, fragrant puree.
2- In a saucepan, combine the pandan puree, coconut milk, sugar, and a pinch of salt. Whisk everything together and place over medium heat.
3- Once the mixture starts to simmer, sprinkle in the agar-agar powder and continue whisking for 2-3 minutes until it’s fully dissolved.
4- You’ll know the agar-agar has done its job when the liquid thickens slightly and takes on a glossy sheen.
5- Quickly pour the Pandan Coconut Jelly mixture into your prepared baking dish or mold, then refrigerate for at least 4 hours, or until completely set.
6- Once chilled and firm, run a knife around the edges and invert the Pandan Coconut Jelly onto a serving plate. Cut into squares and enjoy!
Pro Tips for Success
For the best Pandan Coconut Jelly, be sure to use fresh, fragrant pandan leaves – they make all the difference! And don’t be tempted to boil the mixture, as that can cause the agar-agar to break down. Gentle simmering is key. Finally, make sure to refrigerate the jelly for at least 4 hours, as rushing the setting process will result in a less than perfect texture.
Serving and Storing Your Pandan Coconut Jelly
Perfect Pairings for Pandan Coconut Jelly
This Pandan Coconut Jelly is the perfect light and refreshing dessert to enjoy on a warm day. It pairs beautifully with fresh tropical fruits like mango, pineapple, or dragonfruit. You can also serve it alongside a scoop of creamy coconut or pandan ice cream for an extra indulgent treat. And of course, it’s delicious on its own as a palate-cleansing bite.
Storage and Make-Ahead Tips
Pandan Coconut Jelly is incredibly easy to make ahead of time. In fact, it’s best prepared at least 4 hours in advance to allow it to fully set. Once chilled and firm, you can keep it covered in the fridge for up to 5 days. The texture and flavor will remain perfectly intact. When ready to serve, simply unmold and cut into squares. If the jelly has become a bit firm, you can let it sit at room temperature for 10-15 minutes to soften up slightly.
Variations and Dietary Adaptations for Pandan Coconut Jelly
Creative Pandan Coconut Jelly Variations
While the classic Pandan Coconut Jelly is a true delight, you can easily switch things up with a few fun variations. Try folding in diced fresh mango or pineapple for a tropical twist. For a pop of color, swirl in some fresh strawberry or dragonfruit puree. You could even layer the pandan jelly with a creamy coconut pudding for a delightful textural contrast.
Making Pandan Coconut Jelly Diet-Friendly
This Pandan Coconut Jelly recipe is naturally gluten-free, and you can easily make it vegan by swapping the regular coconut milk for a dairy-free version. For a lower-carb option, you can reduce the amount of sugar or use a keto-friendly sweetener instead. No matter your dietary needs, this versatile dessert can be adapted to fit your lifestyle.
Frequently Asked Questions
Q: Can I use pandan extract instead of fresh pandan leaves?
A: While pandan extract will work in a pinch, I highly recommend using freshly blended pandan leaves for the best flavor and aroma. The extract just can’t replicate the complexity of the real thing.
Q: How long does it take for the Pandan Coconut Jelly to set?
A: This Pandan Coconut Jelly needs at least 4 hours in the fridge to fully set. I recommend making it a day in advance for best results.
Q: Can I make this Pandan Coconut Jelly recipe ahead of time?
A: Absolutely! This jelly keeps beautifully in the fridge for up to 5 days, so it’s the perfect make-ahead dessert. Just unmold and serve chilled whenever you’re ready.
Q: How much does this recipe make?
A: This Pandan Coconut Jelly recipe will yield 9 perfectly portioned squares when set in an 8×8 inch baking dish. Feel free to adjust the servings up or down as needed.
Q: What if my Pandan Coconut Jelly doesn’t set properly?
A: If your jelly seems a bit too soft or runny, it’s likely that you need to increase the amount of agar-agar powder next time. Start with 1 teaspoon and adjust to your desired thickness.
Pandan Coconut Jelly
- Total Time: 240
- Yield: 8
- Diet: Vegetarian
Description
Discover the perfect balance of refreshing pandan and rich coconut in this easy-to-make Pandan Coconut Jelly. A delightful tropical treat that’s perfect for a quick dessert or a light snack.
Ingredients
– 4 cups coconut milk
– 1/2 cup sugar
– 2 tablespoons powdered gelatin
– 1/2 cup fresh pandan leaves, washed and bruised
Instructions
1. 1. In a saucepan, combine the coconut milk and sugar. Heat over medium, stirring occasionally, until the sugar has dissolved.
2. 2. Remove the saucepan from heat and add the fresh pandan leaves. Let the mixture steep for 30 minutes to infuse the pandan flavor.
3. 3. Strain the pandan-infused coconut milk through a fine-mesh sieve, pressing on the leaves to extract as much liquid as possible.
4. 4. Sprinkle the gelatin over the pandan-infused coconut milk and whisk until the gelatin has completely dissolved.
5. 5. Pour the mixture into a lightly oiled mold or individual serving cups. Refrigerate for at least 4 hours or until set.
6. 6. Unmold the pandan coconut jelly and serve chilled, garnished with additional pandan leaves or shredded coconut, if desired.
Notes
For a firmer jelly, increase the gelatin to 3 tablespoons. You can also experiment with different molds or shapes to create a visually appealing presentation.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Stovetop
- Cuisine: Southeast Asian
Conclusion
Pandan Coconut Jelly is truly a taste of tropical paradise, and this recipe is guaranteed to become your new go-to. With its vibrant green hue, silky smooth texture, and irresistible flavors, it’s the perfect light and refreshing dessert. Plus, it’s so easy to make and customize to your liking. What are you waiting for? Give this Pandan Coconut Jelly a try, and get ready for rave reviews from family and friends. Let me know how it turns out in the comments below!
