Asian Coconut Jelly | How to make Asian Coconut Jelly

By Sweta Shet  |  16th Nov 2016  |  
4.8 from 6 reviews Rate It!
  • Asian Coconut Jelly, How to make Asian Coconut Jelly
Asian Coconut Jellyby Sweta Shet
  • Prep Time


  • Cook Time


  • Serves





About Asian Coconut Jelly Recipe

If you like coconut, you are gonna love this. This dish probably originated in Vietnam, it then spread to other Asian countries and is now enjoyed all over the world.

Asian Coconut Jelly is delicious and authentic dish. Asian Coconut Jelly by Sweta Shet is a great option when you want something interesting to eat at home. Restaurant style Asian Coconut Jelly is liked by most people . The preparation time of this recipe is 30 minutes and it takes 20 minutes to cook it properly. Asian Coconut Jelly is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Asian Coconut Jelly. Asian Coconut Jelly is an amazing dish which is perfectly appropriate for any occasion. Asian Coconut Jelly is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Asian Coconut Jelly at your home.

Asian Coconut Jelly

Ingredients to make Asian Coconut Jelly

  • coconut milk - 1 cup/ 250 ml
  • Agar agar flakes - 4 tbsp, chopped
  • water - 2 and 1/2 cups
  • sugar - 1/2 cup

How to make Asian Coconut Jelly

  1. Soak the agar agar for 30 mins in warm water. Add all of the water here.
  2. Heat the agar agar along with the water on a low flame, till it dissolves well.
  3. Add in sugar and mix, let it boil for 5 minutes. Note to keep the flame low always.
  4. Stir the coconut milk and pour into the agar agar mixture.
  5. Mix it lightly and cook for about 2 minutes, then turn off the flame. Strain and pour into a mould.
  6. Refrigerate once cooled.
  7. Cut into cubes and serve.

My Tip:

You can make a layered coconut jelly with this same recipe, just use very thick coconut milk. Do not stir much after adding the coconut milk to the water mixture. Once cooled to room temperature, it will separate into 2 layers.

Reviews for Asian Coconut Jelly (6)

Shakuntla Parmara year ago


Komalasuri Komalasuri2 years ago


hida himaaz2 years ago

Nice recipe

Zeenath Amaanullah2 years ago


Shalini Dubey2 years ago

looks so nice

Bindiya Sharma2 years ago

love Coconut..will try this out soon!

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