This pandan jelly with coconut (agar agar pandan) is a pandan-based treat. This cooling and refreshing jelly is colored entirely from the natural green color of the pandan (screwpine) plant.
When combined with layers of thick and creamy coconut milk jelly layers, this pandan jelly is truly a cooling, refreshing, and absolutely delectable treat!
There are 3 different colors of jelly layers in this jelly. First is the green layer, followed by a milky green layer, and the third, a pure white layer.
The green layer is made up of plain agar agar solution that has been added pandan juice. The white layer is made up of coconut milk (the creamy white liquid that is derived from the white flesh of a coconut. The milky green layer is a combination of both the green pandan jelly solution and the white coconut milk jelly solution.
The process of making this coconut pandan jelly starts with the cooking of the jelly powder with water and sugar. The jelly solution is then divided into 2. Fresh pandan juice is added to one portion, while coconut milk is added to the other.
A small amount of each jelly portion is then mixed together to make the milky green portion. All in all, you will need 3 different colors to make the pretty ombre layers of this pandan jelly.
All 3 portions are then poured in layers, alternately, into the prepared mold. This process can take some time as you need to wait for each layer of the jelly to set before pouring in the next layer. If you are pressed for time, you can make this pandan jelly into 3 simple ombre layers – 1st layer of pandan juice layer, 2nd layer of the milky green layer, and the 3rd layer of the coconut milk jelly layer. You can even pour this into small jelly cups for individual servings.
How to Make Pandan Jelly
- Jelly powder (agar agar powder)
- White sugar
- Pandan juice (made from fresh pandan leaves)
- Coconut milk
Making the pandan juice
- Wash the pandan leaves to remove any dirt. Cut them into 1-inch pieces and place them into a blender.
- Add water and process until fine.
- Strain the pandan juice with a cheesecloth.
- Squeeze out all the juice such that the amount of juice extracted equals the amount of water added to the leaves in the blender. Set the juice aside.
Cooking the jelly
- In a medium-sized pot, add water, jelly powder, and sugar.
- Turn on the heat to medium and cook the jelly solution until the sugar and jelly are completely dissolved. The jelly will take longer to dissolve, about 5 to 10 minutes.
- Once cooked, divide the jelly solution into 2 equal portions. Add the strained pandan juice into one portion.
- Add the coconut milk into the other portion. Mix well.
- Transfer one third of the pandan juice jelly solution into a measuring jug.
- Add one third of the coconut milk jelly solution to it and mix well. This will make the milky green jelly layers in the pandan jelly. Cover all 3 jelly solutions to prevent them to cooling down.
Assembling the jelly
- Spoon the first layer of jelly into the prepared mold. The first layer should be the pandan juice layer. Refrigerate to set.
- Remove from the fridge and gently pour in the next layer, this time the milky green jelly layer. Refrigerate to set. For even thickness of the jelly layers, measure the quantity of jelly poured so that it is consistent for each layer. I use a count of 5 small ladles for each jelly layer.
- For the third layer, pour the same amount of coconut milk jelly layer. Refrigerate again.
- Repeat the process in the exact same order until all the jelly solutions are used up. If there is any residual that is not enough for full layering, you can combine all three colors into one and pour it as a final layer. Return the pandan jelly to the fridge and let it set and chill completely for at least 2 hours.
Cutting and serving the jelly
- Once the jelly is completely set, remove it from the fridge. Use a thin flat spatula to loosen the sides of the jelly from the mold.
- Cover the mold with a tray and turn it over, along with the mold.
- Tap gently to release the pandan jelly onto the tray.
- Cut as desired and serve.
- To prevent the jelly solution in the pots from setting while assembling the coconut jelly layers, keep them warm by placing them over pots of hot water (double boiling) or simply heat them up intermittently to ensure they don’t cool down. Keep stirring the solutions every now and then to prevent any jelly films from forming at the surface and the sides of the pots.
Why are the jelly layers coming apart and how to prevent them from separating?
- There is definitely a tendency of the jelly layers to come apart as you cut and arrange the jelly. You can however, avoid it if you handle the jelly gently. When holding it, try to hold all the layers together instead just one part of it. .
- Also, try to avoid moving the jelly too much.
- Another way is to pour the jelly in individual serving cups. That way, you will never have the problem of the jelly layers separating.
Can you increase or decrease the amount of pandan leaves used to make the pandan juice?
- Technically you can. However, too much of pandan juice will result in your jelly (especially the green layer) to taste like grass and that might not sit well with some people. Hence, it is important not to use too many pandan leaves to make the juice.
- Reducing the leaves is also fine. It will have an impact on the depth of the green color of your pandan jelly.
Can the jelly be made into small individual cups?
- Yes, they can. This is probably a good option if you are intending to serve the jelly at parties as you will have one less task of having to cut the jelly and making sure the layers do not separate as you move the jelly.
How to prevent the jelly solution in the pots from cooling down and setting (become firm) while assembling all the many layers of the jelly
- This pandan jelly does take some time to assemble and with each layer added, you have to give it sufficient time to set before adding a new layer. All this waiting time can result in your unused jelly solution in the pots to also cool down and set.
- One way to avoid that is to heat them up intermittently. You don’t want to keep the heat on continuously as that will result in the jelly solution evaporating and reducing is quantity, but suffice if you heat it up everytime you notice it cool down.
- Also remember to keep stirring the solution every now and then to avoid the surface of the jelly from forming a thin layer of film (as the surface will cool down quicker than the rest of the jelly).
- The other way to keep the jelly from setting is to place the each jelly pot over another pot of hot water (similar to double boiling). The heat from the steam will help keep the jelly warm and prevent it from setting.
Can you make the jelly into a single layer of pandan jelly or 2 layers of pandan and coconut jelly layers instead of 3?
- Yes, you can. If you are pressed for time or simply do not have the patience to go with the many layers in this pandan jelly, you can make this agar agar jelly in 3 simple layers.
- Start by pouring in all the green jelly into the mold as the first layer. Let it firm up and then pour in the milky green layer (all of it) followed by the coconut milk jelly layer. Let the jelly set and chill completely before unmolding and cutting.
Here are my other posts you might want to check out:
- Pandan Cake – Easiest Pandan Flavored Pound Cake
- Pandan Cookies with Coconut and Gula Melaka – An Easy Recipe
- Coconut Jelly with Palm Sugar (Coconut Milk Agar Agar)
- Coffee Jelly – An Easy Homemade Coffee Dessert
- Lychee Jelly – An Easy Fruit Jelly Recipe
- Pineapple Nata Jelly – An Easy Tropical Konnyaku Dessert
Here is the full printable version of my pandan jelly recipe:
Pandan Jelly with Coconut (Agar Agar Pandan)
- 10 g jelly (agar agar) powder
- 200 g white sugar
- 300 ml coconut milk (thick)
- 900 ml water
- 6 pandan leaves (30 cm length each)
- Prepared the molds and set them aside.
Making the Pandan Juice
- Wash the pandan leaves.
- Cut them into 1-inch sizes and add them into the blender.
- Add 300ml of water and process the leaves until fine.
- Strain over a cheesecloth and squeeze out all the juice and measure it.
- If it is less than 300ml, add water to reach 300ml. Set aside.
Cooking the jelly
- Measure 600ml water in a small pot.
- Add sugar and sprinkle the jelly powder in.
- Cook over medium heat until the sugar and the jelly powder is all dissolved. This should take approximately 5 to 10 minutes.
- Strain the solution if lumpy and set aside.
- Divide the jelly solution into 2 equal portions. For the green jelly layer, add the pandan juice to the first portion. Stir over low heat. Cover and turn off the heat.
- For the white jelly layer, pour the coconut milk into the second portion. Stir over low heat. Cover and turn off the heat.
- Transfer 200ml of the pandan juice jelly and 200ml of the coconut milk jelly into a separate heat-proof pot. Mix until well combined. This is for the milky green jelly layer.
Assembling the jelly
- To prevent the jelly solutions from setting in the pots, you would need to keep the solution warm as you assemble the jelly. If you notice the solutions cooling down, heat them up lightly and stir well. Keep them covered.
- Spoon 5 small ladles of the pandan juice jelly solution into the prepared mold. Refrigerate until the jelly sets lightly (you should be able to feel the surface of the jelly set if you touch lightly with your finger, but the bottom can still be soft).
- Remove from fridge and very gently, pour 5 ladles of the milky green jelly on the pandan juice layer. Spoon the jelly as close to the top surface as possible to prevent it from breaking. If it breaks, the jelly layers will get mixed up and you will not get the distinctly colored jelly layers.
- Refrigerate until the second jelly layer sets lightly.
- For the third layer, pour 5 ladles of coconut milk jelly. Refrigerate until it sets lightly.
- Repeat the process until all the 3 jelly solutions are used up. For the final layer, if there is not enough of either solution to make a full layer, combine the solutions and pour them into the mold as one final layer.
- Refrigerate the jelly until it is completely set and thoroughly chilled for about 2 hours.
- Once completely set, remove the jelly from the fridge. Run a thin spatula along the sides of the mold to loosen the jelly.
- Place a plate on top of the mold and turn it over with the mold underneath it. Tap to remove the jelly onto the plate.
- Cut the jelly into small blocks before serving.
And that’s my easy pandan jelly recipe for you!