Coconut Jelly

Coconut Jelly is a delightful vegan Thai dessert that offers a refreshing taste of coconut and pandan, perfect for warm weather. Its smooth, gelatinous texture combined with a hint of sweetness makes it a unique treat for any occasion.

Ingredients

• Coconut milk - 400 ml
• Agar agar powder - 2 teaspoons
• Sugar - 50 grams
• Pandan leaves - 2 (tied in a knot)
• Salt - a pinch
• Water - 200 ml

Steps

1. In a saucepan, combine 200 ml of water and the pandan leaves. Bring to a boil and let it simmer for 5 minutes to infuse the flavor.
2. Remove the pandan leaves and add the coconut milk, sugar, and a pinch of salt to the saucepan. Stir well until the sugar is dissolved.
3. Sprinkle the agar agar powder over the coconut mixture while stirring continuously to avoid clumps. Bring the mixture to a gentle boil and let it simmer for 2-3 minutes.
4. Remove the saucepan from heat and let the mixture cool slightly before pouring it into small molds or containers.
5. Refrigerate for at least 20 minutes, or until the jelly is set.
6. Once set, gently unmold the coconut jelly and serve chilled, optionally garnished with fresh fruit or a drizzle of coconut cream.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Coconut milk is rich in medium-chain fatty acids, which can provide a quick source of energy.
• Agar agar is high in dietary fiber, aiding digestion and promoting gut health.

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