Coconut Jelly is a refreshing Asian dessert that is perfect for summer. You can find a creamy pudding-like version at Melo Melo, a silky smooth, tofu-like version at Dim Sum restaurants or coconut boba in Bubble Tea! I focus on the dim sum version here but also share tips on how to make the Melo Melo coconut milk pudding. Either way, it's super easy to make at home!
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⭐ Why This Recipe is a Star
- Delicious: Coconut jelly is a sweet dessert that has a pudding-like consistency. It's a rich but light dessert!
- Simple: you only need 3 ingredients and 2 steps to make this delicious Asian jelly.
- Diet-Inclusive: coconut jellies are naturally vegan and dairy-free!
Note: However, if you want a Melo Melo copycat, you'll need to add some milk to the mixture to get a super smooth panna cotta like texture and lighter coconut flavor. Don't forget to top with fruits, such as mango!
🥘 Ingredients
You will need:
- agar agar powder: You can get this at Trader Joe's and Asian grocery stores. If your local supermarket has it, it'll most likely be in the baking aisle or health foods section. Make sure it's the no-colour, unsweetened packet. Alternatively, you can use 1 of these agar agar powder substitutes, such as gelatine (not vegan though.) I do not recommend konjac powder, unless you want a bouncy texture. (Both konjac powder and agar-agar powder can be stored at room temperature.) Some people even add instant jelly powder to the agar powder, for a better jelly consistency.
- coconut cream: to make the recipe simple, I am just using coconut cream. However, the recipe is really flexible. You can also mix coconut cream, coconut water light coconut milk and thick coconut milk (the more solid part that is on the top of cans of creamy coconut milk) depending on how creamy a dessert you want! For example, skip water entirely and just mix coconut cream and coconut milk for a creamier pudding or use more coconut water if you're making coconut boba.
- water: I used regular water but, if you have it, you can use bottled or fresh coconut water to enhance the coconut aroma. Coconut water is naturally sweet so you can even use it to replace the sugar and make a healthy jelly.
- white sugar: whilst you can use other sugars, such as pandan syrup, brown sugar syrup, lemongrass syrup and coconut caramel, do note that coloured sugars will make the white jelly a different color. It would be better to add less sugar and than spoon the syrup over the set jelly!
- salt: not to be omitted as it's a great flavor enhancer
Note: make sure the sugar is bone-char free if you're on a plant-based, vegan diet.
📖 Variations & Substitutes
- for more Southeast Asian flavor: if you can get pandan leaf, also known as screw pine leaves, knot bruised leaves and put it into the water and coconut mixture. They'll add a delicious warm aroma that goes ever-so-well with coconut! Remember to remove the leaves after the mixture has come to the boil- they're super fibrous and difficult to chew!) Another flavor that is often added to the coconut is rosewater or rose bandung syrup.
- for more texture: add some coconut pulp, fresh fruit or nata de coco cubes into the jelly solution after you take it off the stove and before it has set
- to impress: make it a layered Chinese vegan jelly by pouring 1 layer of coconut jelly, allowing it to almost set, followed by another layer of mango or pandan jelly. (If the 1st layer hasn't set well, you will get a marbled effect and not nice distinct layers.) You can leave it as a 2-layer jelly or make it multi-layered. (For even layers, make sure you are pouring equal amounts of each jelly.)
- Tropical feast: after using fresh coconut juice to make the jelly, keep the young coconut shell and pour the hot jelly mix into it to set, then serve with diced fruit on top.
- healthy: you can even make this easy recipe with no added sugar as coconut has natural sugars. (I suggest also serving it with a ripe fruit salad to balance out the lack of sweetener.)
🔪 Step-by-Step Instructions
- Put the sugar, agar agar, coconut cream and water into a small pot then whisk well before you turn on the heat. (Once the heat is on, the agar agar powder will clump! (And we don't want that or the jelly won't be smooth.)
2a. Once mixed, bring the solution to the boil over medium heat, whisking continuously.
2b. Once boiled, switch off the fire.
Tip: the agar solution will have many small bubbles on top (sort of like steamed egg. See above.) These won't go away unless you poke them with a toothpick before the jelly has set. If not, the jelly won't be silky smooth. Still yummy though!
3a. Pour the jelly into a heat-proof container and allow to set for at least 3 hours in the fridge, preferably overnight.
3b. Once set, cut into the shapes you want using a knife or mold.
Tip: use a sharp knife for smooth edges. I used a table knife which gives slightly jagged edges.
4a. Remove the jelly from the mold. If it's sticking, you can run a knife to around the edges of the container to loosen the jelly then turn the container upside down.
4b. However, it's hard to get a distinct sharp edge on the jelly if you do this because it's so soft and wobbly. (See Tips for alternative ways.)
Serve with some pandan ice cream on the side!
🥡 How to Store
You can store the coconut agar jelly in the fridge for 2-3 days in an airtight container.
Note: I sometimes keep my yuzu jelly and plum jelly for 1 week but because this is a coconut dessert, and coconut goes bad easily, I wouldn't keep it that long!
👩🏻🍳 Expert Tips on Remoulding
Tip #1: Alternatively, you can spray the container with a little nonstick spray and lay a plastic wrap all over the container (with the edges of the plastic wrap hanging out of the container.) Pour the jelly mixture in, then gently pull up the plastic wrap to remove the jelly when it has set.
Tip #2: The last method is to set the jelly in a cake tin to make it easy to de-mould. However, you would need to wrap the base with at least 2 layers of tight plastic wrap to prevent any of the jelly mixture from leaking out!
Tip #3: The amount of agar agar powder added determines the mouthfeel. Too little and it won't set completely. Too much and it'll be too firm to create the light and wobbly texture.
🥗 Other Jelly Recipes
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Coconut Jelly (Dim Sum)
Ingredients
- 2 Cups coconut cream The recipe is actually really flexible, so you can also use use 1 whole 14-oz can of coconut cream to make your life easier then add 19 oz water (instead of following the ratio in the recipe.) But note that the jelly won't be as creamy if you do so.
- 2 Cups water Feel free to use coconut milk or coconut juice instead if you have it on hand
- 4 Tablespoons white sugar You can use other sweeteners but coloured ones will change the color of the jelly. Make sure it's bone-char free if preparing this as a vegan dessert.
- 1¼ Tablespoon agar agar powder We don't want too much agar powder or the jelly will be too firm (but too little won't allow it to set either.) Use gelatine if you want an agar substitute that still has a wobble or konnyaku powder/ 1 of these agar substitutes if you need a vegan alternative.
- ¼ teaspoon salt Don't omit this as it's a flavor enhancer
Instructions
- Put the sugar, agar agar, coconut cream and water into a small pot then whisk well before you turn on the heat. (Once the heat is on, the agar agar powder will clump! (And we don't want that or the jelly won't be smooth.)
- Once mixed, bring to the boil, whisking continuously, then switch off when boiled.
- Pour the jelly into a heat-proof container and allow to set for at least 3 hours in the fridge, preferably overnight.Tip: the agar solution will have many small bubbles on top (sort of like steamed egg. See above.) These won't go away unless you poke them with a toothpick before the jelly has set. If not, the jelly won't be silky smooth. Still yummy though!
- Once set, cut into the shapes you want using a knife or mold.Tip: use a sharp knife for smooth edges. I used a table knife which gives slightly jagged edges.
- Remove the jelly from the mold. If it's sticking, you can run a knife to around the edges of the container to loosen the jelly then turn the container upside down. Note: However, it's hard to get a distinct sharp edge on the jelly if you do this because it's so soft and wobbly. (See Tips for alternative ways.)Serve with some pandan ice cream on the side!
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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