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    Home » Recipes » Dessert Recipes

    Coconut Jelly

    Modified: Jan 13, 2022 · Published: Sep 22, 2013 by Ashley

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    Jump to Recipe·Print Recipe·4 from 4 reviews

    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!

    Overhead shot of a plate with rectangles of white coconut jelly.

    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.

    Black plate with rectangular pieces of coconut jelly.

    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!

    A hand holding a white piece of coconut jelly with a bite taken out of it and full pieces in the background.

    Here's a shot of the rest of the meal (minus some awesome homemade fortune cookies!), including the Hoisin Cocktail Meatballs and Shrimp Dumplings.

    Supper Club Dim Sum

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    Recipe for Coconut Jelly

    Print

    📖 Recipe

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    Overhead shot of a plate with rectangles of white coconut jelly.

    Coconut Jelly

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Encyclopedia of Asian Food)
    • Cook Time: 10 minutes
    • Total Time: 3 hours 10 minutes
    • Yield: 64 (1-inch) pieces
    • Category: Vegan, Dessert
    • Method: Stovetop
    • Cuisine: Chinese
    Print Recipe
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    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

    Units Scale
    • 2 (14-ounce) cans full fat coconut milk
    • 2 tablespoons agar-agar powder
    • 6 tablespoons granulated sugar
    • 1 cup canned coconut cream
    • ¾ teaspoon rose water

    Instructions

    1. 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.
    2. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate until set - at least 3 hours, up to overnight.
    3. 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

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Joanne

      September 23, 2013 at 10:27 pm

      I can almost taste these jellies just thinking about them! I think I"ve had them somewhere before...so good.

      Reply
      • Ashley

        September 24, 2013 at 4:46 pm

        I think they're pretty standard at dim sum restaurants, and given your proximity to Chinatown, I'm sure you've run across them 🙂

        Reply
    2. Kumar's Kitchen

      September 24, 2013 at 5:08 am

      wow these jellies have come out so clean and we just love coconuts....this dessert is gorgeous 🙂

      Reply
      • Ashley

        September 24, 2013 at 4:47 pm

        Thank you! They really were beautiful. I think that some little cookie cutters would make fun shaped pieces next time!

        Reply
    3. Zafirah

      November 01, 2014 at 3:43 pm

      Can you add food coloring in this recipe?

      Reply
    4. Zafirah

      November 01, 2014 at 3:44 pm

      can you add food coloring into this?

      Reply
      • BigFlavorsFromATinyKitchen

        November 06, 2014 at 9:22 pm

        I don't see why that wouldn't work! Good luck 🙂

        Reply
    5. ashley

      October 23, 2015 at 11:56 am

      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?

      Reply
      • BigFlavorsFromATinyKitchen

        October 23, 2015 at 8:53 pm

        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.

        Reply
        • ashley

          October 24, 2015 at 1:23 pm

          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.

          Reply
          • BigFlavorsFromATinyKitchen

            October 25, 2015 at 9:55 am

            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!

            Reply
        • Luna

          October 22, 2022 at 3:25 pm

          This happened to me too, and I found out that I was using agar agar flakes (which is more commonly found in stores), not agar agar powder (more difficult to find). One tbsp of agar agar powder equals 1/4 cup of agar agar flakes, so I had to increase the amount of agar agar, as the amount in the recipe description was not nearly enough to gel the dessert!

          Reply
          • Ashley

            October 24, 2022 at 5:30 pm

            Ooh this is great to know, Luna! I have some of the flakes in my pantry but haven't used them yet. Sounds kind of like the difference between flakier salts and table salt - you need more when using flakier because the crystals are larger so they fill up your measuring spoon faster than a finer grain.

            Reply
      • Blair

        October 18, 2023 at 8:30 pm

        I had the exact thing happen to mine as well. Trying it again today and will let you know tomorrow if it worked. Followed the instructions and ingredients to a T

        Reply
    6. Trisha

      November 18, 2015 at 4:16 pm

      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.

      Reply
    7. Eva

      February 15, 2018 at 10:24 pm

      Can you substitute unflavored gelatin for the agar agar? If so what is the measurement? Thanks!

      Reply
      • Ashley

        February 15, 2018 at 11:00 pm

        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!

        Reply
        • Lisa

          July 18, 2022 at 9:48 pm

          Love the recipe but I'm doing something wrong lol I keep getting a layer at the bottom of the jelly is clearish, distinct from the white jelly. Do you know what may cause this?

          Reply
          • Ashley

            July 20, 2022 at 10:29 am

            Hi Lisa! I haven't had this happen ever, so I'm not 100% sure. Do you add the ingredients in the order stated in the recipe and whisk occasionally while it simmers? It definitely needs to simmer for 10 full minutes, and then be sure you stir in the coconut cream and rosewater until it's combined before pouring it into your pan. Does it look separated when you pour it into the pan? One other thing I think may help is to shake the can of coconut cream well before you add it to the mix. That may help to ensure everything stays nice and combined. Aside from that I'd say check to make sure none of your ingredients, like the agar agar powder, are expired. I hope this helps!

            Reply
    8. Jolanda M

      March 13, 2018 at 1:41 pm

      I just made them! Delicious! But can i store them in the freeze?

      Reply
      • Ashley

        March 13, 2018 at 1:43 pm

        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!

        Reply
        • Jolanda M

          March 14, 2018 at 9:47 am

          Thanks for the answer. I will try and let you know!

          Reply
    9. Ryan rushmer

      December 22, 2018 at 10:13 am

      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

      Reply
      • Ashley

        December 23, 2018 at 11:30 pm

        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!

        Reply
    10. Sakthi

      July 18, 2019 at 9:30 pm

      Can i use plain whole milk instead of coconut milk?

      Reply
      • Ashley

        July 18, 2019 at 9:42 pm

        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!

        Reply
    11. Linda Xiong

      November 29, 2019 at 12:54 pm

      Can I double or triple the reciple for bigger partys? Will it turn out the same?

      Reply
      • Ashley

        November 29, 2019 at 1:01 pm

        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!

        Reply
    12. Eleanor Wong

      November 08, 2020 at 4:14 pm

      where can i buy rose water ?

      Reply
      • Ashley

        November 08, 2020 at 5:48 pm

        Hi Eleanor - I have a link to buy rose water on Amazon in the ingredients in the recipe. It can sometimes be tricky to find in stores but if you have a middle eastern market in your area you should be able to find it there. Sometimes Asian markets and natural markets have it also. Good luck!

        Reply
    13. Eve

      March 18, 2021 at 6:16 pm

      I cannot find Rose Water in my asian market, is there an alternative instead of my having to buy it in Amazon?

      Reply
      • Ashley

        March 18, 2021 at 6:30 pm

        You can omit the rose water. I usually find it from a Middle Eastern market. It can definitely be tricky to find. The first time I made this recipe, we didn't add the rose water and it was still delicious!

        Reply
        • Eve

          March 18, 2021 at 11:50 pm

          Thanks for your quick reply but forgot to ask, your directions says "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 minuntes" ... Do you let it come to a boil and then simmer or you just simmer after putting the ingredients in? Thank you!

          Reply
          • Ashley

            March 19, 2021 at 10:49 am

            You don't need to bring it up to a boil but you could, just be sure to lower it to a simmer as soon as it starts to bubble and whisk it occasionally for 10 minutes. Hope that helps!

            Reply
    14. Bev

      June 13, 2023 at 12:13 am

      I look forward to trying this recipe, but have one question does it matter if the coconut cream or the coconut milk has guar gum in it

      Reply
      • Ashley

        June 13, 2023 at 12:42 pm

        Thanks for the question, Bev! I'm not sure that it would make much of a difference. I usually use Coco Lopez for the coconut cream, and either Goya or Thai Kitchen brands for the coconut milk if that's helpful.

        Reply
        • Bev

          June 22, 2023 at 1:40 pm

          I made it and it turned out well and yummy. The milk/cream I used didn't have guar gum in it and the Thai Kitchen brand you used does so guar gum doesn't affect it one way or the other I conclude.

          It's my first time using agar agar and i will now experiment with other recipes.

          Thanks for the recipe

          Reply
          • Ashley

            July 03, 2023 at 10:26 pm

            I'm so glad to hear that this worked out for you, Bev! Have fun experimenting with the agar agar!

            Reply
    15. Sarah

      September 17, 2023 at 1:28 pm

      Hi
      I attempted this recipe (tripled the ratios), flavour and the gelling was fine. I was surprised the texture was not smooth.
      it’s not completely lumpy or chunky, maybe similar to a medium firm tofu whereas I was expecting a silky tofu pudding texture. Wondering where I went wrong.

      Reply
      • Ashley

        September 18, 2023 at 5:26 pm

        Hi Sarah,
        Thanks for reaching out! I haven't had that happen with a batch personally - it has always been very smooth. I haven't ever scaled the recipe though. Did you whisk the mixture well to combine initially, and whisk occasionally while it was simmering? Shaking the canned coconut products well before opening may help, too. Let me know if you try anhy of those adjustments and how it works out for you!

        Reply
    16. Blair

      October 19, 2023 at 10:53 am

      I made this recipe twice thinking I may have messed it up the first time. Sadly both times it does not form up correctly. Would not recommend this recipe.

      Reply
      • Ashley

        October 19, 2023 at 12:29 pm

        I'm so sorry to hear that this didn't work out for you, Blair! I've been making this recipe for years and haven't ever had any issues with it. Would you be willing to share the brands of coconut products and agar agar that you used? I'll happily re-test with those brands to see if that was the issue.

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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