Pandan Coconut Jelly

Pandan Coconut Jelly is a delightful Thai dessert that combines the fragrant essence of pandan leaves with the richness of coconut milk, creating a refreshing and colorful treat. This dairy-free jelly is light, subtly sweet, and perfect for warm weather.

Ingredients

• Pandan leaves - 4 to 6 leaves
• Coconut milk - 200 ml
• Water - 200 ml
• Agar-agar powder - 1 teaspoon
• Sugar - 2 tablespoons
• Salt - a pinch

Steps

1. Rinse the pandan leaves and tie them in a knot to release their flavor.
2. In a saucepan, combine the water, pandan leaves, and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Once boiling, reduce the heat and simmer for 5 minutes to infuse the pandan flavor.
4. Remove the pandan leaves and add the agar-agar powder to the pandan water, stirring well to dissolve completely.
5. Add the coconut milk and a pinch of salt to the mixture, stirring until fully combined.
6. Pour the mixture into a mold or small cups and let it cool to room temperature.
7. Refrigerate for at least 2 hours or until the jelly is set.
8. Once set, unmold the jelly and serve chilled, garnished with fresh fruit if desired.

Nutrition

• Calories: 150
• Protein: 1 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from pandan leaves.
• Contains healthy fats from coconut milk.

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