coconut agar jelly
What I love about this sweet jelly is that it’s easy to make and looks impressive: the coconut milk separates and sets to form two layers, the top is white and the bottom is translucent. The agar agar sets the jelly without refrigeration and does not melt in hot weather making it perfect for summer.
ingredients
10g agar agar strands
350ml fresh coconut milk
350ml water
85g caster sugar
¼ teaspoon salt
method
First soak the agar agar in a bowl of water for 10 minutes until softened. Drain and cut the strands in half and pop into a saucepan. Add the coconut milk and water to the pan and bring to the boil. Simmer over moderately high heat, stirring frequently and keeping a close eye so it does not bubble over. Cook until all the agar agar strands have completely dissolved, about 15-20 minutes. Turn the heat off, add the sugar and salt, stirring until both are completely dissolved.
Pour into a container, approximately 17cm x 12cm x 5cm, let it set at room temperature, then cover and refrigerate. The jelly will stay fresh and moist for several days if covered in 1cm of cold water. Cut into diamonds or slices and serve. It should be firm enough to pick up with your fingers.
serves: 6-8
cooking time: 25 mins
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Tags: coconut, jelly, sweet snacks
comments
Comment from Cho
Time June 9, 2009 at 7:20 am
Hi Ruthann
I sounds like agar agar. What a lovely idea to put pink rose in the clear layer…
- Cho
Comment from Rebecca @ Inside Cuisine
Time January 3, 2010 at 7:01 am
Cooeee from Sydney Australia. That sounds delicious and so easy! and thanks ruthann, the rose sounds a gorgeous idea too … I must try this during the @frombecca
Comment from Violet
Time March 11, 2010 at 7:24 am
Hello,
Can you give me some advice?
I cant manage to get two layers. What could I be doing wrong?
I followed the recipe as closely as I could.
thanks
Comment from Cho
Time March 13, 2010 at 6:32 am
Hi Violet
Are you using canned coconut milk? I find that it tends not to separate into two layers when you use canned. It’s worth making your own fresh coconut milk.
- Cho
Comment from Polly
Time March 17, 2010 at 12:31 am
Hi. um I’m making this for aproject and I’m wondering wheres the country of origin.
Comment from Cho
Time March 17, 2010 at 1:07 am
Hi Polly
I have to say I don’t know where this dessert originated from. I know you can find coconut agar in Thailand and Malaysia too.
- Cho
Comment from Diana Tseng
Time March 28, 2010 at 6:17 pm
In order to get two layers from canned coconut, dissolve the agar with water first, add sugar, salt, then add canned coconut, bring it to a boil.. then pour to the contain and cool.
Comment from ruthann
Time June 8, 2009 at 6:34 pm
I was fascinated by a wedding sweet that I am presuming was made in a similar way. It was white on the bottom and had a clear layer with a lovely pink rose (edible jelly) imbedded in the clear layer. Is this similar to that??