Coconut Jelly
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A silky smooth, slightly sweet way to end any dim sum party! These luxuriously smooth treats take only 5 ingredients and 10 minutes on the stovetop, then just stash them in the fridge until party time!
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For the finale of our Dim Sum party, I made some these creamy, dreamy bits of awesomeness. I got this recipe from the Dim Sum class I took at ICE. Some of the other people in class had made these, and I really liked them.
The only thing that bugged me was that the instructor said she didn’t like rose water, so she didn’t have us put it in the jelly. I happen to really enjoy rose water, so I was excited to try these out in my own kitchen.
These beauties are stark white, and perfectly smooth, thanks to a dose of agar-agar powder. It was my first time using it, and it really made them set up nice and firm. This is really easy to put together, and there aren’t a lot of ingredients.
The coconut cream is the stuff that’s over in the mixed drink aisle of the store (I used Coco López). These are finger food desserts, and it’s incredible to see how well they hold up when they sit out at room temperature.
I have all sorts of ideas for things to make with the rest of my bottle of agar-agar!
Here’s a shot of the rest of the meal (minus some awesome homemade fortune cookies!), including the Hoisin Cocktail Meatballs and Shrimp Dumplings.
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Recipe for Coconut Jelly
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Coconut Jelly
- Cook Time: 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: 64 (1-inch) pieces 1x
- Category: Vegan, Dessert
- Method: Stovetop
- Cuisine: Chinese
Description
A silky smooth, slightly sweet way to end any dim sum party! These luxuriously smooth treats take only 5 ingredients and 10 minutes on the stovetop, then just stash them in the fridge until party time!
Ingredients
- 2 (14-ounce) cans full fat coconut milk
- 2 tablespoons agar-agar powder
- 6 tablespoons sugar
- 1 cup canned coconut cream
- 3/4 teaspoon rose water
Instructions
- Pour the coconut milk into a medium saucepan. Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water.
- Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate until set – at least 3 hours, up to overnight.
- Run a knife around the edges of the pan and turn it out onto a cutting board. Cut into diamonds, squares, or rectangles and serve cold.
Notes
Recipe adapted from Encyclopedia of Asian Food by Charmaine Solomon
Keywords: Chinese New Year, Dim Sum, dessert
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23 Comments
Joanne
I can almost taste these jellies just thinking about them! I think I”ve had them somewhere before…so good.
Ashley
I think they’re pretty standard at dim sum restaurants, and given your proximity to Chinatown, I’m sure you’ve run across them 🙂
Kumar's Kitchen
wow these jellies have come out so clean and we just love coconuts….this dessert is gorgeous 🙂
Ashley
Thank you! They really were beautiful. I think that some little cookie cutters would make fun shaped pieces next time!
Zafirah
Can you add food coloring in this recipe?
Zafirah
can you add food coloring into this?
BigFlavorsFromATinyKitchen
I don’t see why that wouldn’t work! Good luck 🙂
ashley
I made this a couple days ago but the coconut milk was still soft more like a pudding than jello texture. So I threw it away. What would you recommend for this? I did put it in the refrigerator is that okay?
BigFlavorsFromATinyKitchen
Ahh – did you use all coconut milk, or did you also add the coconut cream? That stuff is thicker and that may have something to do with it. Also, did you let it simmer for a full 10 minutes? It should firm up in the fridge. I’ve made this a few times and never had that happen, so I’m not too sure otherwise.
ashley
I did use 1 cup canned coconut cream and I actually put it in with the boiling coconut milk, agar etc. for 10 min and it never set 🙁 maybe ill try again one day.
BigFlavorsFromATinyKitchen
Hmm – the only difference in the recipe is that you’re supposed to stir the coconut cream in after it’s off the heat. That might be the culprit. Sorry it was a disappointment – let me know if you end up trying it the other way sometime!
Trisha
Oh wow, these look gorgeous. They had bits of these jellies in a lovely tropical drink I had at an Asian restaurant. I cant wait to try these out.
Eva
Can you substitute unflavored gelatin for the agar agar? If so what is the measurement? Thanks!
Ashley
I haven’t had a ton of luck with gelatin in the kitchen, so I’m not sure how much you’d need to get a similar texture. I’m sure it could be done, but I wouldn’t know where to start a far as the amount. I was able to find agar agar at a health food store, and you can buy it online if you can’t track it down locally if that’s an issue for you. If you do try it out with gelatin, I’d love to hear how it works for you!
Jolanda M
I just made them! Delicious! But can i store them in the freeze?
Ashley
I’m not sure how freezing them would affect the texture once you thaw them out again, but I’d love to hear how it works out for you if you give it a try. So glad you enjoyed them!
Jolanda M
Thanks for the answer. I will try and let you know!
Ryan rushmer
Hi there, im really keen to make this recipe however I live in England and the imperial to metric weight ratios confuse me sometimes! Could you please tell me what the metric equivalents are for the creamed coconut and milk? It may sound simple but ingredients with different densities can impact on the ratio calculation and I want to get the amounts right! 🙂 Also are you using powdered agar agar or the flakes? Any info would be greatly appreciated! Many thanks
Ashley
Hi Ryan-
I’m really not sure when it comes to metric equivalents and I don’t want to misguide you. As far as the agar agar, I used a powdered variety. Good luck if you give this one a shot!
Sakthi
Can i use plain whole milk instead of coconut milk?
Ashley
Hi Sakthi,
I haven’t tried using any other type of milk in this recipe, so I’m not sure how it would work. If you’re still using the coconut cream and only subbing whole milk for the coconut milk, that may work. The texture in the coconut cream is really important for this recipe. The flavor will also be milder without both types of coconut, but if you give it a try, please do let me know how it turns out!
Linda Xiong
Can I double or triple the reciple for bigger partys? Will it turn out the same?
Ashley
I’d think it would still work – you’d just need a larger pan so it isn’t too thick while it’s chilling in the refrigerator. Good luck – hope you love it as much as we do!