Pandan Coconut Jelly Cake
A refreshing dessert made with layers of creamy coconut and pandan jelly. It has a soft, bouncy texture that’s somewhere between tender and chewy, with just enough sweetness without feeling heavy. I like making this one when the weather is warmer because it’s served cold straight from the fridge, but it’s really an easy dessert to make any time you’re craving something a little different.
Pandan Coconut Jelly Cake
8 servings
A light and refreshing layered jelly dessert made with pandan and coconut milk. Each bite is lightly sweet with a soft, bouncy texture.
Ingredients
Pandan Layer
- 2 cups water
- 1 tablespoon agar agar powder
- 1/3 cup sugar
- 1/2 –1 teaspoon pandan extract, depending on desired color and flavor
- 1/2 cup coconut milk
Coconut Layer
- 1 can coconut milk
- 1 cup water
- 1 tablespoon agar agar powder
- 1/3 cup sugar
Instructions
- In a pot, combine the water, agar agar powder, and sugar for the pandan layer. Stir to combine and heat until the agar agar and sugar are fully dissolved.
- Add the pandan extract and coconut milk. Stir gently and bring the mixture to a light boil. Once boiling, remove from the heat.
- In a separate pot, combine the coconut milk, water, agar agar powder, and sugar for the coconut layer. Stir and bring to a light boil, making sure the agar agar and sugar have fully dissolved. Remove from the heat.
- Pour a layer of the pandan mixture into a shallow dish. Allow it to sit until the surface has just begun to set.
- Gently pour a layer of the coconut mixture over the pandan layer. Allow it to partially set before continuing.
- Continue alternating between the pandan and coconut mixtures. For five total layers, start and finish with the pandan mixture.
- Let the finished jelly cake cool at room temperature, then transfer it to the refrigerator for 1–2 hours, or until completely set.
- Slice into cubes or your preferred shape and serve chilled.
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