Palm sugar and coconut milk jelly

4 servings
Very Easy
20 min
201 Kcal


Estimated cost: 1.05 (0.26€/serving)

You may like

Coconut milk chia pudding verrine with granola and raspberry


Preparation10 min
Cook time10 min
  • 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.
Report a mistake in the recipe text
You tried this recipe ?
Mention @petitchef_en and tag #petitchef

You may like


Photos of members who cooked this recipe


for 1 serving / for 100 g
Nutritional information for 1 serving (243g)
Calories: 201Kcal
  • Carbo: 42.1g
  • Total fat: 1.4g
  • Saturated fat: 0.7g
  • Proteins: 4.4g
  • Fibers: 1g
  • Sugar: 41.1g
  • ProPoints: 5
  • SmartPoints: 11


Palm Sugar And Coconut Milk Jelly Palm Sugar And Coconut Milk Jelly - photo 2
Palm Sugar And Coconut Milk Jelly - photo 3


Rate this recipe: