Cooling Palm Sugar Sweet Soup Recipe (Summer Treat)

Updated at: 25/05/2025

Escape the summer heat with a refreshing bowl of Palm Sugar Sweet Soup, a delightful Southeast Asian dessert that's both simple and incredibly satisfying. This creamy, subtly sweet concoction boasts a unique flavor profile thanks to the rich, caramel-like notes of palm sugar, perfectly balanced by the natural sweetness of fruits and the soothing coolness of coconut milk. It's a versatile recipe, easily adaptable to your favorite seasonal fruits and readily customizable to your preferred level of sweetness. The subtle hint of ginger adds a warm, aromatic depth that complements the overall experience beautifully.

This simple yet elegant dessert is perfect for a hot day, a light evening treat, or even a special occasion. Ready to learn how to create this delicious and refreshing summer delight? Let's dive into the step-by-step process and create your own bowl of Palm Sugar Sweet Soup.

Tools Needed

  • Pot
  • Bowl
  • Blender
  • Knife
  • Ice
  • Molds

Ingredients

  • Palm Sugar (Thoc Not): 1 kg
  • Coconut Meat: 100-200 grams
  • Coconut Water: 600 ml
  • Palm Juice: 400 ml
  • Jackfruit: 200 grams
  • Coconut Milk: 300 ml
  • Milk Powder: 40 grams
  • Agar Powder: 25 grams
  • Fresh Milk: 200 ml
  • Pandan Leaf Water: 200 grams pandan leaves blended with 400 ml water
  • Lemon
  • Salt
  • Sugar: 30 grams (for coconut & palm sugar) + 200g or 150g for jelly (depending on sweetness preference)

Step-by-Step Instructions

Step 1. Prepare the Palm Sugar and Coconut

  • Peel the palm sugar and soak in cold water with lemon and salt.
  • Blanch the palm sugar in boiling water to preserve it longer. Then, immediately soak it in ice water to cool and make it crispy.
  • Cut the cooled palm sugar into thin strips.
  • Cut the coconut meat into thin strips; if young, larger pieces are okay.
Peel the palm sugar and soak in cold water with lemon and salt.Blanch the palm sugar in boiling water to preserve it longer. Then, immediately soak it in ice water to cool and make it crispy.Cut the cooled palm sugar into thin strips.Cut the coconut meat into thin strips; if young, larger pieces are okay.
Prepare the Palm Sugar and Coconut
  • Marinate the coconut strips with a little salt and sugar for at least 30 minutes (or up to an hour).
Marinate the coconut strips with a little salt and sugar for at least 30 minutes (or up to an hour).
Prepare the Palm Sugar and Coconut

Step 2. Make the Jellies

  • Blend pandan leaves with water, strain, and let it rest for 30 minutes to an hour to settle.
  • Mix agar powder with sugar (amount depends on desired sweetness) for the jelly.
  • Combine pandan essence, coconut milk, powdered milk, and fresh milk for one jelly, and separately combine the remaining milk mixture for another jelly. Divide the essence for different colored jellies
  • Bring coconut water and filtered water to a boil. Add the sugar and agar powder mixture and stir until dissolved. Cook for 20 minutes until the agar expands.
Prepare the pandan leaf essence: Blend pandan leaves with water, strain, and let it rest for 30 minutes to an hour to settle.Mix agar powder with sugar (amount depends on desired sweetness) for the jelly.Prepare the jelly mixtures: Combine pandan essence, coconut milk, powdered milk, and fresh milk for one jelly, and separately combine the remaining milk mixture for another jelly. Divide the essence for different colored jelliesCook the jelly mixtures: Bring coconut water and filtered water to a boil. Add the sugar and agar powder mixture and stir until dissolved. Cook for 20 minutes until the agar expands.
Make the Jellies
  • Pour the cooked jelly into molds and let them cool completely before refrigerating for at least 1-2 hours.
Pour the cooked jelly into molds and let them cool completely before refrigerating for at least 1-2 hours.
Make the Jellies

Step 3. Prepare the Palm Sugar Sweet Soup

  • Combine palm juice, coconut milk, cornstarch (optional for thickening), and pandan leaves. Cook until boiling, then add sugar and filtered water. Let simmer for 10-15 minutes until thickened.
Prepare the palm sugar sweet soup: Combine palm juice, coconut milk, cornstarch (optional for thickening), and pandan leaves. Cook until boiling, then add sugar and filtered water. Let simmer for 10-15 minutes until thickened.
Prepare the Palm Sugar Sweet Soup

Step 4. Assemble and Serve

  • Add the various jellies, marinated palm sugar and coconut, and jackfruit to bowls. Drizzle with palm sugar sweet soup and serve chilled.
Assemble the dessert: Add the various jellies, marinated palm sugar and coconut, and jackfruit to bowls. Drizzle with palm sugar sweet soup and serve chilled.
Assemble and Serve

Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe

Tips

  • Blanching the palm sugar helps preserve it and keeps it crispy.
  • Marinating the coconut and palm sugar in sugar enhances flavor and sweetness.
  • Adjust the amount of agar powder to control jelly firmness.
  • Don't overcook the jelly; it should set properly when cooled.
  • Add cornstarch to the sweet soup for a thicker consistency.
  • Don't add too much jackfruit to overpower other flavors.

Nutrition

  • N/A

FAQs

1. Can I use other types of sugar instead of palm sugar?

While palm sugar gives the soup its unique caramel flavor, you can substitute it with brown sugar or coconut sugar. The taste will be slightly different, but still delicious.

2. What fruits can I add to the soup?

Almost any fruit works! Popular choices include jackfruit, mango, longan, and red beans. Feel free to experiment with your favorites.


This Cooling Palm Sugar Sweet Soup is the perfect way to beat the summer heat and satisfy your sweet tooth. With its simple ingredients and easy-to-follow instructions, it's a dessert you can enjoy anytime. So grab your ingredients and start creating your own refreshing bowl of this delightful treat!