A refreshing, vibrant dessert perfect for hot weather. With the rich coconut flavor and the aromatic pandan fragrance, this dessert is a crowd-pleaser. It’s not only beautiful to look at, but also easy to make and incredibly refreshing.
What is Pandan
Pandan is a tropical plant widely used in Southeast Asian cuisine, known for its long, narrow, and aromatic green leaves.
The leaves have a sweet, nutty, and floral fragrance, often described as a blend of vanilla and almond, which makes it a popular flavoring in both sweet and savory dishes.
I’m in love with anything made from pandan, from pandan layer cake and pandan ice cream to pandan roll cake.
All you need is a refrigerator to create this silky, melt-in-your-mouth pandan coconut jelly—no baking, no steaming required!
The cool, refreshing layers of coconut and pandan flavors make this dessert a tropical treat that’s perfect for hot days or any time you want something light and satisfying.
It’s a straightforward recipe with a beautiful presentation, ideal for sharing or indulging yourself.
Ingredients
For Coconut Milk Jelly:
- 130g coconut milk
- 180g milk
- 25g white sugar
- 8g gelatin sheets
For Pandan Jelly:
- 3 pandan leaves
- 100g milk
- 50g coconut milk
- 20g white sugar
- 5g gelatin sheets
For Decoration:
- Fruits (e.g., mango, blueberries, or any fruits you like)
Instructions
- Prepare the Coconut Milk Jelly:
Soak the Gelatin Sheets: Start by soaking the 13g gelatin sheets in a bowl of cold water. Use 8g for the Coconut Milk Jelly and 5g for the Pandan Jelly. Leave them to soften for about 5-10 minutes. Note: It‘s important to use cold water to prevent the gelatin from dissolving prematurely, which can affect the gelling process.
Cook the Coconut Milk Mixture: In a saucepan, combine 130g coconut milk, 180g milk, and 25g white sugar. Stir the mixture over low heat until the sugar has dissolved. Note: Be careful not to boil the mixture; heating it gently will prevent the milk from curdling and will help the jelly set properly.
Add the Gelatin: Once the sugar is dissolved and the mixture is warm, remove it from the heat. Squeeze out any excess water from the gelatin sheets and stir them into the warm coconut milk mixture. Stir until the gelatin is fully dissolved. If the gelatin doesn’t dissolve completely, you can gently heat the mixture again, but be cautious not to overheat it.
Set the Coconut Jelly: Pour the coconut milk mixture into your jelly molds or cups. Gently tap the mold to level the surface. Place the molds in the refrigerator to chill and set for about 2-3 hours. Note: Avoid shaking the refrigerator during this time, as it may disturb the setting process.
- Prepare the Pandan Jelly:
Cook the Pandan Leaves: Rinse 3 pandan leaves thoroughly and place them in a pot with enough water to cover them. Bring to a boil and let it simmer for about 1 minute to release the pandan fragrance and color. Note: Don‘t cook the pandan leaves for too long, as overcooking can cause the color to darken and affect the flavor.
Cool the Pandan Leaves: After boiling, remove the pandan leaves and rinse them with cold water to retain their bright green color. Then, place the pandan leaves into a blender.
Make the Pandan Juice: Add 100g milk and 50g coconut milk to the blender with the pandan leaves. Blend until smooth. Strain the mixture through a fine sieve to remove any residual leaf bits, leaving you with a smooth pandan juice.
Cook the Pandan Juice: Transfer the pandan juice to a saucepan. Add 20g white sugar and heat it gently over low heat until the sugar is completely dissolved, then remove from heat. Note: The goal is to warm the pandan juice, not boil it, so stir gently to avoid burning.
Add the Gelatin: Squeeze out the excess water from the gelatin sheets, and stir them into the warm pandan juice. Stir until fully dissolved.
Set the Pandan Jelly: Once the pandan mixture has cooled to room temperature, carefully pour it over the set coconut jelly. Be sure to leave some space for the fruits that will be added later. Return the molds to the refrigerator and chill for 1-2 hours or until the pandan jelly is fully set.
- Decoration and Serving:
Decorate the Jelly: Once both layers have fully set, remove the molds from the fridge. Now comes the fun part—decorate! Choose your favorite fruits, such as fresh mangoes cut into cubes, blueberries, or any fruit you like. Arrange them on top of the pandan coconut jelly for a beautiful touch of color.
Serve and Enjoy: Your pandan coconut jelly is now ready to enjoy! Use a small spoon or fork to scoop out a portion. As you take a bite, you’ll first taste the creamy and aromatic coconut milk jelly, followed by the fresh and vibrant pandan jelly with its fragrant taste.
Notes:
Gelatin Sheets: Make sure to use high-quality gelatin sheets for the best setting results. The gelatin should be soaked in just enough cold water to soften, as too much or too little water can affect the gelling process.
Pandan Leaves: Before using the pandan leaves, wash them well to remove any dirt or impurities. If you don’t have a high-speed blender, a regular blender or juicer can also work, but ensure the pandan leaves are blended finely for the best color and texture. Straining the pandan juice is crucial to eliminate any solid bits for a smoother jelly.
Refrigeration: Allow enough time for the jelly to fully set in the refrigerator. Coconut milk jelly should chill for about 2-3 hours, and the pandan jelly for 1-2 hours. Be mindful of the setting time, as the jelly can become too firm if left too long, affecting the smooth texture.
Fruit Decoration: The fruit you use can be tailored to your preferences. Mango, berries, or even lychees are great choices, but feel free to use any tropical fruit that complements the coconut and pandan flavors.
FAQ
Why do I need to boil the pandan leaves for one minute?
Boiling the pandan leaves briefly helps release their natural oils, bringing out the vibrant green color and signature fragrance of pandan without overcooking them. This short boiling step also ensures the leaves have released their flavor fully, so you won’t need to reheat the mixture to a boil later, preserving a fresh and delicate taste.
Pandan Coconut Jelly Recipe
Ingredients
For Coconut Milk Jelly:
- 130 g coconut milk
- 180 g milk
- 25 g white sugar
- 8 g gelatin sheets
For Pandan Jelly:
- 3 pandan leaves
- 100 g milk
- 50 g coconut milk
- 20 g white sugar
- 5 g gelatin sheets
For Decoration:
- Fruits e.g., mango, blueberries, or any fruits you like
Instructions
Prepare the Coconut Milk Jelly:
- Soak the Gelatin Sheets: Start by soaking the 13g gelatin sheets in a bowl of cold water. Use 8g for the Coconut Milk Jelly and 5g for the Pandan Jelly. Leave them to soften for about 5-10 minutes. Note: It's important to use cold water to prevent the gelatin from dissolving prematurely, which can affect the gelling process.
- Cook the Coconut Milk Mixture: In a saucepan, combine 130g coconut milk, 180g milk, and 25g white sugar. Stir the mixture over low heat until the sugar has dissolved. Note: Be careful not to boil the mixture; heating it gently will prevent the milk from curdling and will help the jelly set properly.
- Add the Gelatin: Once the sugar is dissolved and the mixture is warm, remove it from the heat. Squeeze out any excess water from the gelatin sheets and stir them into the warm coconut milk mixture. Stir until the gelatin is fully dissolved. If the gelatin doesn't dissolve completely, you can gently heat the mixture again, but be cautious not to overheat it.
- Set the Coconut Jelly: Pour the coconut milk mixture into your jelly molds or cups. Gently tap the mold to level the surface. Place the molds in the refrigerator to chill and set for about 2-3 hours. Note: Avoid shaking the refrigerator during this time, as it may disturb the setting process.
Prepare the Pandan Jelly:
- Cook the Pandan Leaves: Rinse 3 pandan leaves thoroughly and place them in a pot with enough water to cover them. Bring to a boil and let it simmer for about 1 minute to release the pandan fragrance and color. Note: Don't cook the pandan leaves for too long, as overcooking can cause the color to darken and affect the flavor.
- Cool the Pandan Leaves: After boiling, remove the pandan leaves and rinse them with cold water to retain their bright green color. Then, place the pandan leaves into a blender.
- Make the Pandan Juice: Add 100g milk and 50g coconut milk to the blender with the pandan leaves. Blend until smooth. Strain the mixture through a fine sieve to remove any residual leaf bits, leaving you with a smooth pandan juice.
- Cook the Pandan Juice: Transfer the pandan juice to a saucepan. Add 20g white sugar and heat it gently over low heat until the sugar is completely dissolved, then remove from heat. Note: The goal is to warm the pandan juice, not boil it, so stir gently to avoid burning.
- Add the Gelatin: Squeeze out the excess water from the gelatin sheets, and stir them into the warm pandan juice. Stir until fully dissolved.
- Set the Pandan Jelly: Once the pandan mixture has cooled to room temperature, carefully pour it over the set coconut jelly. Be sure to leave some space for the fruits that will be added later. Return the molds to the refrigerator and chill for 1-2 hours or until the pandan jelly is fully set.
Decoration and Serving:
- Decorate the Jelly: Once both layers have fully set, remove the molds from the fridge. Now comes the fun part—decorate! Choose your favorite fruits, such as fresh mangoes cut into cubes, blueberries, or any fruit you like. Arrange them on top of the pandan coconut jelly for a beautiful touch of color.
- Serve and Enjoy: Your pandan coconut jelly is now ready to enjoy! Use a small spoon or fork to scoop out a portion. As you take a bite, you'll first taste the creamy and aromatic coconut milk jelly, followed by the fresh and vibrant pandan jelly with its fragrant taste.
