Coconut Jelly (Dim Sum)

A plate of coconut jelly and pandan jelly arranged as a flower.

5 from 5 votes

Coconut Jelly is a creamy and refreshing Asian dessert that is perfect for summer. You can find a pudding-like version at Melo Melo or a firmer version at Dim Sum restaurants. 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!

Prep Time1

Cook Time5

Cooling time3

Course: Dessert

Cuisine: Cantonese, Chinese

Servings: people

Calories: 2767kcal

Author: Zen

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

Storage: keeps for up to 2 days in the fridge.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

Nutrition