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

Cuisine: Chinese

Cook Time 10

Total Time 3 10

Ingredients

2 (15-ounce) cans full fat unsweetened coconut milk
2 tablespoons agar agar powder, see notes
6 tablespoons granulated sugar
1 cup canned coconut cream, such as Coco Lopez
¾ 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.