Coconut Jelly

5 from 1 vote

This coconut jelly recipe makes coconut milk and palm sugar (gula melaka) layered agar agar jelly. It is easy, and simply delicious!

Prep Time20

Cook Time10

Chilling time2

Total Time2 30

Course: Dessert

Cuisine: Asian

Servings: pieces

Calories: 66.7kcal

Author: Priya Maha

Ingredients

10 g jelly powder (agar agar powder)
100 g white sugar
100 g palm sugar (Gula Melaka)
300 ml coconut milk (thick)
900 ml water

Metric - US Customary

Instructions

Prepared the mold and set it aside.
Make the palm sugar syrup. Measure 300ml water in a small pot.
Grate the palm sugar and add it to the water. Cook over medium heat until the palm sugar is all dissolved. Strain the solution and set the syrup aside.
In a separate medium-sized pot, measure 600ml water. Sprinkle the jelly powder into it.
Stir and cook on medium heat until the jelly solution comes to a rolling boil (see Note 1). This should take about 10 minutes on medium heat.
Strain the jelly solution and divide it into 2 equal portions.
Pour the coconut milk and white sugar into the first portion. Stir over low heat until the sugar is all dissolved (see Note 2). Cover and turn off the heat.
Pour the strained palm sugar solution into the second portion. Heat it up briefly and stir well. Cover and turn off the heat.
Pour a thin layer of the coconut milk jelly solution into the prepared mold. Refrigerate until the jelly sets.
Remove from fridge and very gently, pour a thin layer of the gula melaka jelly on the white layer (see Notes 3 & 4). Spoon the jelly as close to the top surface as possible to prevent the bottom layer from breaking.
Refrigerate until the second jelly layer sets lightly.
Repeat the process until both the jelly solutions are used up. For the final layer, if there is not enough of either solution to make a full layer, combine both the solutions and pour 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 (see Note 5).
Cut the jelly into small blocks before serving.

Notes

To make sure the jelly powder is completely dissolved, cook the jelly to a rolling boil, otherwise, the jelly will not set properly.
Do not over cook the coconut milk or the milk solids with separate.
When pouring the second layer, make sure the jelly solution is hot. If it is not, heat it up. This is to ensure the jelly layers stick to each other and do not separate when you unmold and cut the jelly later.
For consistent layers of jelly, use the same sized ladle or cup to pour each jelly layer.
If the jelly does not release, try inserting a few toothpicks (2 or 3) between the jelly and the mold. The air pockets created by inserting the toothpicks will help release the jelly when turned onto a plate.

Nutrition