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Ingredients
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Coconut Jelly
Garnish (optional)
Method
Coconut Jelly
- 1
Measure and combine
Measure 400 ml coconut milk and 400 ml water. In a medium saucepan combine the 400 ml water and 8 g agar-agar powder and whisk briefly to disperse the agar so there are no dry clumps.
- 2
Heat to dissolve agar
Place the saucepan over medium heat and bring the water + agar mixture to a gentle simmer, whisking frequently. Once it reaches a simmer, continue to simmer for 2–3 minutes while whisking to ensure the agar powder fully dissolves (no graininess).
- 3
Add sugar
Reduce heat slightly and add 80 g granulated sugar and 0.25 tsp fine salt to the simmering agar solution. Whisk until the sugar is completely dissolved (about 1–2 minutes). Keep the mixture hot but do not boil vigorously.
- 4
Temper coconut milk
Slowly pour the 400 ml coconut milk into the hot agar-sugar mixture in a steady stream while whisking. This tempers the coconut milk and prevents separation. Stir until homogeneous and gently warm through for 30–60 seconds—do not boil once the coconut milk is added to avoid breaking the milk.
- 5
Finish flavoring
Stir in 1 tsp vanilla extract. Taste and adjust: the mixture should be subtly sweet and creamy. If needed, dissolve up to an extra 1 tbsp (12 g) sugar, but the listed amount should be balanced.
- 6
Pour and set
Pour the hot coconut mixture into a shallow square or rectangular pan (about 20 x 20 cm / 8 x 8 in) or into individual small molds depending on intended topping use. Pour to a thickness of about 1–1.5 cm for spoonable topping or up to 2 cm for small cubes. Let cool at room temperature for 15–20 minutes until it is no longer steaming.
- 7
Chill to firm
Transfer the pan to the refrigerator and chill for at least 30 minutes until fully set (firm but still tender). Agar sets at room temperature but chilling improves texture for use as a topping. Total setting time will depend on depth — thicker blocks may need up to 60 minutes.
- 8
Cut or scoop to serve
Once set, remove from the pan. If using a pan, invert onto a cutting board and cut into small cubes or strips appropriate for topping (about 1 cm cubes or 1 cm × 2 cm strips). If molded, gently unmold. Keep refrigerated until ready to top desserts.
- 9
Storage
Store leftover coconut jelly in an airtight container in the refrigerator for up to 4–5 days. If it loses shine, briefly toss with a teaspoon of light syrup (see optional garnish) before serving.
Garnish (optional)
- 10
Toast shredded coconut
Place 30 g unsweetened shredded coconut in a dry skillet over medium heat. Toast, stirring constantly, for 1–3 minutes until golden and fragrant. Remove immediately to a cool plate to avoid burning.
- 11
Make quick simple syrup
Combine 25 g granulated sugar and 25 ml water in a small saucepan. Heat gently, stirring, just until the sugar dissolves. Remove from heat and let cool. Use 1–2 tsp of this syrup to lightly glaze jelly cubes if you want extra shine and sweetness on top of desserts.
- 12
Assemble topping
To top a dessert: place a spoonful of coconut jelly cubes onto the dessert, sprinkle with toasted shredded coconut, and optionally brush or drizzle a small amount (about 1–2 tsp per serving) of the simple syrup over the jelly to add gloss. Serve immediately.
