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–+ servings

Coconut Jelly

Overhead shot of a plate with rectangles of white coconut jelly.
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!
Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Encyclopedia of Asian Food)
4 from 4 votes
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Servings: 64 (1-inch) pieces
Course: Dessert, Vegan
Cuisine: Chinese
Cook Time 10 minutes
Total Time 3 hours 10 minutes

Ingredients
  

  • 2 15-ounce cans full fat coconut milk
  • 2 tablespoons agar-agar powder see notes
  • 6 tablespoons granulated sugar
  • 1 cup canned coconut cream
  • ¾ teaspoon rose water

Method
 

  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
If using agar flakes, triple the amount used to 6 tablespoons.

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