Palm sugar and coconut milk jelly

4 servings
10 min
10 min
Very Easy


Number of serving: 4
500 ml (2 Cups) Water

150 g Palm Sugar, roughly chopped

3 tsp Agar-Agar Powder

1 Pandan Leaf, tied into a knot

300 ml (1 ΒΌ Cups) Coconut Milk

Pinch of Sea Salt


  • Place water, sugar, agar-agar powder and pandan leaf in a roomy pan and bring to the boil. Lower the heat and simmer until agar-agar powder completely dissolves, about 15 to 20 minutes.
  • Remove pandan leaf. Stir in the salt into the coconut milk and pour this into the jelly. Return the mixture to the boil then immediately remove from the heat.
  • Pour the jelly into a glass dish or jelly mould and leave undisturbed until set. When cool, chill the jelly in the refrigerator. The jelly should separate nicely into 2 layers-a clear palm sugar layers and a coconut layer.


Palm Sugar And Coconut Milk Jelly, photo 1Palm Sugar And Coconut Milk Jelly, photo 2Palm Sugar And Coconut Milk Jelly, photo 3

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