Coconut Agar agar Jelly | 椰奶燕菜果冻糕

This Coconut Milk Agar-agar Jelly is very simple to make. Just a few steps are tricky. Will share with you important tips in this recipe.

Important tips:

  • When adding the coconut milk layer, do NOT wait until the first jelly layer become firm. Once the first layer forms a thin film, add the coconut layer
  • When pouring the coconut milk layer, use a scoop/ladle and pour gently. Pour towards the sides of the mould. The middle area is more fragile
  • Adjust sweetness to your taste. Can also add a pinch of salt to the coconut milk to enhance the taste
  • The firmness of the agar-agar jelly depends on the water amount, if you prefer softer texture, add more water and vice versa


  • Coconut water 350 ml 椰水 (室温度)350毫升
  • Water 450 ml 水(室温度)450毫升
  • Coconut milk 200 ml 椰奶 (室温度)200毫升
  • Sugar 200 grams 糖 200克
  • 10 grams agar-agar powder 燕菜果粉 10克
  • 5-6 pandan leaves 香兰叶 5-6片

Step-by-step method for Coconut Agar agar Jelly | 椰奶燕菜果冻糕:

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