Nov 25, 2007


In the old days, we always have coconut jelly on picnics at the beach. It is always refreshing and a hit with the kids. It's also called agar agar to some. The Thais also use lots of coconut in their food and dessert.

Bottom Layer

coconut juice 250ml
sugar 4 tablespoon
water 1tablespoon
agar agar powder 1 tablespoon
pandan leaves

Top Layer

coconut juice 500ml
water 125ml
agar agar powder 1/2 tablespoon
sugar 1 tablespoon
coconut flesh (freshly grated large pieces


Start by making the bottom layer. Combine pandan leaves, coconut juice, water and agar powder in a saucepan, bring to boil over medium heat. Add sugar untill dissolved completely.

Pour to a cake pan and let it cool till firm, about 15 minutes.

Before the bottom layer is cooled completely, make the the Top Layer. Combine coconut juice, watar, agar agar powder in a saucepan, bringing to boil. Add sugar. Once dissolved, remove from the heat and stir in the coconut flesh.

Pour this onto the chilling bottom later gently. Chilled in the fridge and once set, it is ready to be served.

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