Two-Layer Coconut Jello
Two-Layer Coconut Jello
Ingredients
For the First Layer (Coconut Milk Base)
- 1/2 cup granulated sugar
- 1 tablespoon agar agar powder
- 1/4 teaspoon salt
- 1 pandan leaf, tied in a knot
- 1 1/2 cups coconut water
- 1 cup full-fat coconut milk
For the Second Layer (Clear Coconut Water Layer)
- 1/4 cup granulated sugar
- 1 tablespoon agar agar powder
- 1 pandan leaf, tied in a knot
- 2 1/2 cups coconut water
Instructions
- 1
Combine 1/2 cup granulated sugar, 1 tablespoon agar agar powder, 1/4 teaspoon salt, 1 pandan leaf (tied in a knot), 1 1/2 cups coconut water, and 1 cup full-fat coconut milk in a pot. Stir well to combine all ingredients.
⏱️ 3 min
- 2
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar and agar agar dissolve completely.
⏱️ 7 min
- 3
Once the mixture reaches a rolling boil, immediately remove the pot from the heat. Carefully remove the pandan leaf using tongs and discard it.
⏱️ 1 min
- 4
Pour the hot coconut milk base mixture into your chosen mold or cake pan. If desired, gently torch the surface with a kitchen torch to remove any bubbles, creating a smoother finish.
⏱️ 2 min
- 5
Allow the first layer to set at room temperature for approximately 15-20 minutes, or until it is just tacky to the touch. It should be firm enough to hold its shape but still slightly sticky.
⏱️ 20 min
- 6
While the first layer is setting, prepare the second layer. In a separate clean pot, combine 1/4 cup granulated sugar, 1 tablespoon agar agar powder, 1 pandan leaf (tied in a knot), and 2 1/2 cups coconut water. Stir well to combine.
⏱️ 3 min
- 7
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar and agar agar are fully dissolved.
⏱️ 7 min
- 8
Once the mixture reaches a rolling boil, immediately remove the pot from the heat. Carefully remove the pandan leaf using tongs and discard it.
⏱️ 1 min
- 9
Carefully pour the hot clear coconut water layer over the tacky coconut milk base layer. To distribute it evenly and prevent breaking the first layer, pour the liquid slowly over the back of a spatula held just above the surface.
⏱️ 3 min
- 10
Allow the entire jello dessert to sit at room temperature until it has fully solidified and cooled down, which will take about 30-45 minutes.
⏱️ 45 min
- 11
Once cooled and set, cover the pan tightly with foil. Transfer the covered pan to the refrigerator and allow it to chill and set completely overnight for the best texture and firmness.
⏱️ 720 min
- 12
The next day, carefully remove the solidified jello from the pan. You may need to gently loosen the edges of the jello from the pan with a thin spatula before inverting it onto a cutting board.
⏱️ 3 min
- 13
Using a wavy-edged knife, cut the jello into desired bite-sized chunks or shapes. Serve chilled and enjoy the firm, coconutty, and not-too-sweet treat!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Two-Layer Coconut Jello
For the First Layer (Coconut Milk Base)
- 1/2 cup granulated sugar
- 1 tablespoon agar agar powder
- 1/4 teaspoon salt
- 1 pandan leaf, tied in a knot
- 1 1/2 cups coconut water
- 1 cup full-fat coconut milk
For the Second Layer (Clear Coconut Water Layer)
- 1/4 cup granulated sugar
- 1 tablespoon agar agar powder
- 1 pandan leaf, tied in a knot
- 2 1/2 cups coconut water
Instructions
- 1
Combine 1/2 cup granulated sugar, 1 tablespoon agar agar powder, 1/4 teaspoon salt, 1 pandan leaf (tied in a knot), 1 1/2 cups coconut water, and 1 cup full-fat coconut milk in a pot. Stir well to combine all ingredients.
⏱️ 3 min - 2
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar and agar agar dissolve completely.
⏱️ 7 min - 3
Once the mixture reaches a rolling boil, immediately remove the pot from the heat. Carefully remove the pandan leaf using tongs and discard it.
⏱️ 1 min - 4
Pour the hot coconut milk base mixture into your chosen mold or cake pan. If desired, gently torch the surface with a kitchen torch to remove any bubbles, creating a smoother finish.
⏱️ 2 min - 5
Allow the first layer to set at room temperature for approximately 15-20 minutes, or until it is just tacky to the touch. It should be firm enough to hold its shape but still slightly sticky.
⏱️ 20 min - 6
While the first layer is setting, prepare the second layer. In a separate clean pot, combine 1/4 cup granulated sugar, 1 tablespoon agar agar powder, 1 pandan leaf (tied in a knot), and 2 1/2 cups coconut water. Stir well to combine.
⏱️ 3 min - 7
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar and agar agar are fully dissolved.
⏱️ 7 min - 8
Once the mixture reaches a rolling boil, immediately remove the pot from the heat. Carefully remove the pandan leaf using tongs and discard it.
⏱️ 1 min - 9
Carefully pour the hot clear coconut water layer over the tacky coconut milk base layer. To distribute it evenly and prevent breaking the first layer, pour the liquid slowly over the back of a spatula held just above the surface.
⏱️ 3 min - 10
Allow the entire jello dessert to sit at room temperature until it has fully solidified and cooled down, which will take about 30-45 minutes.
⏱️ 45 min - 11
Once cooled and set, cover the pan tightly with foil. Transfer the covered pan to the refrigerator and allow it to chill and set completely overnight for the best texture and firmness.
⏱️ 720 min - 12
The next day, carefully remove the solidified jello from the pan. You may need to gently loosen the edges of the jello from the pan with a thin spatula before inverting it onto a cutting board.
⏱️ 3 min - 13
Using a wavy-edged knife, cut the jello into desired bite-sized chunks or shapes. Serve chilled and enjoy the firm, coconutty, and not-too-sweet treat!
⏱️ 2 min