Coconut Milk Jelly Cubes

Of all the desserts that have graced my family’s table, none have captured the essence of simple, pure joy quite like these Coconut Milk Jelly Cubes. I first made them on a sweltering summer afternoon when the thought of turning on the oven was unbearable. I wanted something cool, refreshing, and light, yet satisfyingly creamy. This recipe, a staple in many parts of Southeast Asia, was the perfect answer. The moment my kids took their first bite, their eyes widened. The wobbly, jiggly texture combined with the rich, aromatic flavor of coconut and the subtle hint of pandan was an instant hit. They’re not just cubes of jelly; they’re cool, silky morsels of tropical bliss. Since that day, they’ve become our go-to treat for everything from after-school snacks to celebratory dessert platters. They are deceptively easy to make, yet they look so elegant and taste so incredibly clean and delicious that they never fail to impress. This is more than just a recipe; it’s a ticket to a moment of cool, creamy serenity.

Ingredients

• 10g (approx. 1 tablespoon) Agar-Agar Powder: This seaweed-derived gelling agent is the magic behind the jelly’s signature firm-yet-jiggly texture. It’s a fantastic vegan alternative to gelatin.
• 800ml (approx. 3.4 cups) Full-Fat Coconut Milk: Use canned, full-fat coconut milk for the richest flavor and creamiest consistency. Do not use coconut beverage from a carton, as it won’t set properly.
• 200ml (approx. 0.85 cups) Water: This is used to bloom the agar-agar powder, ensuring it dissolves completely for a perfectly smooth jelly.
• 150g (approx. 3/4 cup) Granulated Sugar: This provides the perfect level of sweetness to complement the coconut. You can adjust this amount slightly to your personal preference.
• 4-5 Pandan Leaves, knotted: Known as the “vanilla of Southeast Asia,” these leaves infuse the jelly with a wonderful, fragrant aroma. If you can’t find fresh leaves, pandan extract can be used as a substitute.
• 1/4 teaspoon Salt: A tiny pinch of salt is crucial. It doesn’t make the jelly salty; instead, it enhances the coconut’s flavor and balances the sweetness, making the overall taste more complex and delicious.

Instructions

Crafting these delightful Coconut Milk Jelly Cubes is a straightforward and rewarding process. The key is to work methodically and ensure the agar-agar is fully dissolved before the mixture sets. Follow these detailed steps for a flawless, creamy result every time.

Step 1: Prepare the Pandan and Bloom the Agar-Agar

First, prepare your pandan leaves. Wash them thoroughly, then tie them together in a tight knot. This helps to bruise the leaves slightly, which allows them to release more of their beautiful fragrance into the mixture as it heats. Set the knotted leaves aside.

Next, in a medium-sized saucepan, combine the 200ml of water and the 10g of agar-agar powder. Whisk them together until the powder is no longer clumpy. Let this mixture sit for about 10-15 minutes. This process is called “blooming.” Blooming the agar-agar allows it to fully hydrate before heat is applied, which is the most critical step to achieving a perfectly smooth, lump-free jelly. If you skip this step, you risk having undissolved granules in your final product.

Step 2: Combine Ingredients and Heat Gently

Once the agar-agar has bloomed, place the saucepan on the stove over medium-low heat. Add the 800ml of full-fat coconut milk, 150g of granulated sugar, the knotted pandan leaves, and the 1/4 teaspoon of salt to the saucepan.

Begin whisking the mixture continuously and gently. The goal here is to heat the liquid enough to dissolve the sugar and fully activate the agar-agar, but without bringing it to a rolling boil. Coconut milk can split or become grainy if it gets too hot, which would ruin the silky texture. Continue whisking as the mixture heats up. You will see steam begin to rise from the surface.

Step 3: Dissolve and Simmer

Continue heating and whisking for about 5-7 minutes. The mixture should be hot to the touch and steaming, and you should feel that the sugar and agar-agar granules have completely dissolved. To check, you can lift the whisk and see if the liquid running off it is perfectly smooth. The liquid should thicken ever so slightly. Allow it to come to a very gentle simmer—you might see a few small bubbles break the surface around the edges of the pan—but do not let it reach a full, vigorous boil. Once it has reached this stage, let it gently simmer for one minute more to ensure the agar-agar is fully activated, then immediately remove it from the heat.

Step 4: Strain the Mixture

It’s always a good practice to strain the mixture to guarantee an impeccably smooth final texture. Place a fine-mesh sieve over a large heatproof bowl or measuring cup with a spout. Carefully pour the hot coconut milk mixture through the sieve. This will catch the pandan leaves as well as any tiny, undissolved bits of agar-agar or potential lumps from the coconut milk. Discard the pandan leaves and any solids caught in the sieve.

Step 5: Pour into a Mold and Chill

Immediately pour the strained, hot liquid into your desired mold. A standard 8×8 inch (20×20 cm) square glass or ceramic dish works perfectly for creating uniform cubes. You can also use silicone molds in various fun shapes.

Let the mold sit on the counter for about 20-30 minutes to cool down to room temperature. This prevents condensation from forming when you place it in the refrigerator. Once it has cooled, carefully cover the dish with plastic wrap (try not to let the wrap touch the surface of the jelly) and transfer it to the refrigerator.

Chill the jelly for at least 3-4 hours, or until it is completely firm and set. The longer it chills, the firmer and more refreshing it will be. You can test for firmness by gently pressing a finger on the surface; it should feel firm and spring back slightly.

Step 6: Cut and Serve

Once the jelly is fully set, it’s time for the final, satisfying step. If you used a square dish, you can cut the jelly directly in the dish. Run a thin knife around the edges to loosen it. Then, make parallel cuts vertically and horizontally to create your desired cube size—about 1-inch cubes are ideal. Use a small spatula or spoon to lift the first cube out, and the rest should follow easily. If you used silicone molds, simply pop the jellies out.

Serve the Coconut Milk Jelly Cubes chilled, either on their own or with one of the serving suggestions listed below.

Nutrition Facts

• Servings: 9
• Calories per serving: Approximately 210 kcal
• Fat: The majority of the calories come from fat, primarily saturated fat from the full-fat coconut milk. This is what provides the rich, creamy mouthfeel and satisfying quality.
• Carbohydrates: These come almost entirely from the granulated sugar used for sweetness. The recipe contains minimal fiber.
• Sugar: This recipe contains added sugar for taste. The amount can be adjusted, but reducing it too much will impact the classic flavor profile.
• Sodium: The small amount of added salt is crucial for flavor enhancement, helping to balance the sweetness and bring out the richness of the coconut.
• Protein: Coconut milk contains a very small amount of protein, making this a low-protein dessert.

Preparation Time

The beauty of this dessert lies in its simplicity and minimal active cooking time.

• Active Preparation Time: 15-20 minutes. This includes gathering ingredients, blooming the agar-agar, and heating the mixture on the stovetop.
• Chilling Time: 3-4 hours. This is the passive time required for the jelly to cool down and set completely in the refrigerator.
• Total Time: Approximately 3.5 to 4.5 hours from start to finish.

How to Serve

These versatile Coconut Milk Jelly Cubes can be enjoyed in many delightful ways. Their subtle flavor and wonderful texture make them a perfect component in a wide range of desserts. Here are some of the best ways to serve them:

• Simply Chilled:
  • The purest way to enjoy them. Serve the cold cubes in a small bowl on their own. This allows their delicate coconut and pandan flavor to shine through without any distractions. It’s an incredibly refreshing and light dessert, perfect for after a heavy meal.
• With Fresh Tropical Fruits:
  • Create a beautiful fruit salad by gently tossing the jelly cubes with fresh, diced fruits.
  • Excellent Pairings: Diced mango, lychees, longans, rambutan, jackfruit, or fresh berries like raspberries and blueberries. The sweetness and slight acidity of the fruit provide a wonderful contrast to the creamy jelly.
• Drizzled with Syrup:
  • Elevate the jelly cubes by drizzling them with a flavorful syrup.
  • Gula Melaka (Palm Sugar Syrup): This is a classic pairing in Southeast Asia. The deep, smoky, caramel notes of Gula Melaka syrup are the perfect complement to the coconut.
  • Maple Syrup: A drizzle of good-quality maple syrup also works wonderfully.
  • Fruit Coulis: A vibrant raspberry or strawberry coulis adds a bright, tangy flavor and a beautiful splash of color.
• In Asian Dessert Soups (Che):
  • Use the jelly cubes as a key ingredient in traditional Asian dessert “soups.”
  • Example: Combine the coconut jelly cubes in a bowl with other classic ingredients like cooked tapioca pearls (sago), red bean paste, and colorful pandan jelly noodles (cendol), then pour sweetened coconut milk over the top. Serve chilled with crushed ice.
• As a “Bubble Tea” Topping:
  • For a modern twist, use these homemade jelly cubes as a topping for iced milk tea, iced coffee, or fruit teas. Their texture is a fantastic and healthier alternative to store-bought jellies.
• Layered in a Trifle:
  • Create a tropical-themed trifle by layering the coconut jelly cubes with sponge cake, whipped cream, and fresh fruits like pineapple and passion fruit in a glass dish.

Additional Tips

To ensure your Coconut Milk Jelly Cubes are perfect every time, keep these expert tips in mind.

1. Choose High-Quality Agar-Agar: Not all agar-agar powders are created equal. Look for a reputable brand that specifies its gelling strength. If your jelly comes out too soft or too hard, it might be due to the potency of your specific agar-agar powder. Always check the package for the recommended liquid-to-powder ratio as a starting point.
2. Do Not Boil the Coconut Milk Vigorously: This is the most common mistake. Bringing coconut milk to a hard, rolling boil can cause its fats and liquids to separate, resulting in a grainy, oily, or “split” texture. Heat it gently, stirring constantly, and only allow it to reach a bare simmer for a minute before removing it from the heat.
3. Don’t Skip the Salt: It may seem like a tiny, insignificant amount, but the 1/4 teaspoon of salt plays a huge role. It acts as a flavor enhancer, intensifying the coconut flavor and balancing the sugar’s sweetness. Without it, the jelly can taste flat.
4. Taste and Adjust Sweetness: Before you pour the mixture into the mold, you can taste it (be careful, it’s hot!). This is your only chance to adjust the sweetness. If you prefer a sweeter dessert, add another tablespoon of sugar and stir until dissolved. If you prefer it less sweet, you can slightly reduce the sugar next time you make it.
5. Pandan Power: For the most authentic and aromatic flavor, fresh or frozen pandan leaves are best. If you cannot find them, you can substitute with 1/2 to 1 teaspoon of high-quality pandan extract. Add the extract after you’ve removed the mixture from the heat to preserve its flavor.
6. Create a Layered Effect: If your coconut milk mixture separates slightly after resting (which can happen naturally), don’t panic! This creates a beautiful, two-toned jelly with a creamy, opaque white layer on top and a clearer, translucent layer on the bottom. To encourage this, let the strained mixture sit for 5-10 minutes before pouring it into the mold. To prevent it, whisk the mixture well just before pouring.
7. Easy Unmolding: If you’re not cutting the jelly in the dish, lightly greasing your mold with a neutral oil (like coconut or vegetable oil) and wiping out the excess with a paper towel can help the jelly release more easily. For silicone molds, this is usually unnecessary.
8. Proper Storage is Key: Store the jelly cubes in an airtight container in the refrigerator. This prevents them from drying out and from absorbing other food odors. They are best enjoyed within 3-4 days, as the texture will start to degrade and weep water after that. Do not freeze them, as freezing and thawing will completely destroy the delicate gel structure.

FAQ Section

1. Why did my jelly turn out watery and not set properly?
This is almost always an issue with the agar-agar. It could be because the agar-agar wasn’t bloomed properly, it wasn’t heated for long enough to fully activate, or the ratio of liquid to powder was off (too much liquid for the amount of agar-agar). Ensure you bring the mixture to a gentle simmer for at least a full minute.

2. Can I use gelatin instead of agar-agar powder?
No, gelatin and agar-agar are not interchangeable one-for-one. They have different properties. Agar-agar is derived from seaweed (vegan) and sets firmly at room temperature. Gelatin is animal-derived and creates a softer, more wobbly jelly that melts closer to body temperature. If you were to substitute, you would need to use a different ratio and a different method, and the final texture would be significantly different.

3. Why did my jelly separate into two distinct layers?
This is a very common and natural occurrence. The fat from the coconut milk is lighter and rises to the top as the jelly sets, creating a creamy, opaque layer over a more translucent, watery layer. Many people enjoy this two-toned effect! To minimize it, make sure your coconut milk is well-emulsified (shake the can vigorously) and whisk the mixture just before pouring it into the mold.

4. Can I use light coconut milk or coconut milk from a carton?
It is highly recommended to use full-fat, canned coconut milk. Light coconut milk has a much lower fat content and a higher water content, which will result in a less creamy, less flavorful jelly. Coconut milk beverage from a carton is far too thin and will not provide the richness or the structure needed for this recipe to set properly.

5. Can I make this dessert sugar-free?
Yes, you can substitute the sugar with a non-nutritive sweetener like stevia, erythritol, or monk fruit. You will need to check the conversion chart for your specific sweetener, as their sweetness intensity varies greatly compared to sugar. Add the sweetener to taste before pouring the jelly into the mold.

6. My jelly has a slightly grainy or lumpy texture. What went wrong?
A grainy texture is usually caused by one of two things: the coconut milk was boiled too aggressively, causing it to split, or the agar-agar powder did not dissolve completely. To prevent this, heat the mixture gently and ensure you bloom the agar-agar in water for at least 10 minutes before heating. Always straining the mixture is a final safeguard against lumps.

7. How long will the coconut milk jelly last in the refrigerator?
Stored in an airtight container, the jelly cubes will stay fresh and delicious for up to 4 days. After this point, they will start to weep water and lose their firm texture. They are best enjoyed within the first 2-3 days for optimal freshness and texture.

8. Can I add other flavors to this jelly?
Absolutely! This recipe is a wonderful base for other flavors. You can infuse the liquid with a stick of cinnamon or a few star anise along with the pandan. For a coffee-flavored version, dissolve a tablespoon of instant espresso powder into the mixture. For a fruity twist, you can replace the 200ml of water with 200ml of fruit purée, like mango or strawberry, for a delicious layered jelly.

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