Young Coconut Pandan Jelly Dessert: Refreshing Summer Treat

Updated at: 12/06/2025

Escape the summer heat with this incredibly refreshing Young Coconut & Pandan Jelly dessert! This vibrant treat combines the subtle sweetness of young coconut with the fragrant aroma of pandan leaves, creating a truly delightful taste sensation. The creamy coconut milk base provides a luxurious texture that perfectly complements the jiggly, translucent pandan jelly. It's the perfect balance of sweet and fragrant, light and creamy, making it an ideal dessert for any occasion, from casual gatherings to elegant parties. This recipe is surprisingly easy to master, even for beginner cooks.

Imagine the delightful scene: a chilled glass filled with layers of vibrant green jelly and creamy coconut milk, topped with a sprinkle of toasted coconut flakes. This isn't just a dessert; it's an experience. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions to make your own Young Coconut & Pandan Jelly.

Tools Needed

  • Pot
  • Mold (square or rectangular)
  • Grater
  • Knife
  • Cutting board
  • Sieve

Ingredients

  • Sugar: 70g
  • Agar powder: 7g
  • Water: 500ml
  • Pandan leaves: 50g
  • Pandan leaf water: 200ml
  • Young coconut: 250-300g
  • Lemon: a little
  • Salt: a little
  • Tapioca flour: 50g
  • Rock sugar: 200g
  • Coconut milk: 400ml
  • Thai jackfruit (optional)
  • Roasted peanuts or dried peanuts (optional)
  • Vanilla extract (optional): 1-2 tubes

Step-by-Step Instructions

Step 1. Prepare the Jellies and Coconut

  • Mix sugar and agar powder. Add water and stir well. Let it soak for 20-30 minutes.
  • Choose a slightly soft coconut. Wash it with water, lemon, and salt to prevent browning. Cut into bite-sized pieces.
  • Boil 50g of tapioca flour for 5-7 minutes until slightly clear. Strain and rinse with cold water to prevent sticking.
Prepare Pandan jelly: Mix sugar and agar powder. Add water and stir well. Let it soak for 20-30 minutes.Prepare young coconut: Choose a slightly soft coconut. Wash it with water, lemon, and salt to prevent browning. Cut into bite-sized pieces.Prepare tapioca flour: Boil 50g of tapioca flour for 5-7 minutes until slightly clear. Strain and rinse with cold water to prevent sticking.
Prepare the Jellies and Coconut

Step 2. Cook the Pandan Jelly and Coconut Mixture

  • Stir the mixture, then cook over medium heat, stirring occasionally, until it boils slightly. Reduce heat to low and cook for another 5-7 minutes until clear. Add pandan leaf water and cook for 2-3 more minutes.
  • In a pot, combine 400ml of water, 200g of rock sugar, 1/4 teaspoon of salt, and cook until sugar dissolves. Add the young coconut pieces and cook for 3-5 minutes. Then add the coconut milk and cook over medium heat until boiling, add the tapioca flour.
Cook pandan jelly: Stir the mixture, then cook over medium heat, stirring occasionally, until it boils slightly. Reduce heat to low and cook for another 5-7 minutes until clear. Add pandan leaf water and cook for 2-3 more minutes.Prepare coconut milk mixture: In a pot, combine 400ml of water, 200g of rock sugar, 1/4 teaspoon of salt, and cook until sugar dissolves. Add the young coconut pieces and cook for 3-5 minutes. Then add the coconut milk and cook over medium heat until boiling, add the tapioca flour.
Cook the Pandan Jelly and Coconut Mixture

Step 3. Prepare the Coconut Milk Base

  • In a pot, combine 400ml of water, 200g of rock sugar, 1/4 teaspoon of salt, and cook until sugar dissolves. Add the young coconut pieces and cook for 3-5 minutes. Then add the coconut milk and cook over medium heat until boiling, add the tapioca flour.
Prepare coconut milk mixture: In a pot, combine 400ml of water, 200g of rock sugar, 1/4 teaspoon of salt, and cook until sugar dissolves. Add the young coconut pieces and cook for 3-5 minutes. Then add the coconut milk and cook over medium heat until boiling, add the tapioca flour.
Prepare the Coconut Milk Base

Step 4. Assemble and Serve

  • Let the coconut milk mixture cool completely. Cut the set pandan jelly into pieces (some shredded, some cubed). Layer the pandan jelly and young coconut mixture in a bowl, adding Thai jackfruit, peanuts, or vanilla extract as desired. Serve chilled.
Assemble the dessert: Let the coconut milk mixture cool completely. Cut the set pandan jelly into pieces (some shredded, some cubed). Layer the pandan jelly and young coconut mixture in a bowl, adding Thai jackfruit, peanuts, or vanilla extract as desired. Serve chilled.
Assemble and Serve

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

  • Use crispy or soft agar powder for the jelly.
  • Boil the tapioca flour separately to prevent it from becoming sour.
  • Adjust the sweetness of the coconut milk mixture to your preference.
  • Serve the dessert chilled for the best taste.

Nutrition

  • N/A

FAQs

1. Can I use canned coconut milk instead of fresh young coconut?

Yes, you can! Use full-fat canned coconut milk for the best creaminess. Just be sure to shake the can well before using.

2. How can I make the pandan flavor stronger?

For a more intense pandan flavor, use more pandan leaves (or extract) or simmer the pandan leaves in the coconut milk for a longer period (up to 15 minutes).


This Young Coconut Pandan Jelly is the perfect way to cool down on a hot day, impressing your guests with its beautiful layers and refreshing taste. The simple recipe allows for easy customization, so feel free to experiment with toppings or variations. Enjoy this delightful dessert and share the refreshing treat with everyone!