Thailand / Desserts

Coconut agar jelly

Name: Coconut agar jelly
Prep time: 10 min
Cook time: 8 min
Yield: 6 portions
Cuisine: Thailand
Ingredients: 400 ml coconut milk; 300 ml water; 4 g agar powder; 70 g sugar; 0.125 tsp salt

Coconut agar jelly in a practical home-cooking adaptation, with clear everyday steps.

Prep10 min

Cook8 min

Yield6 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

6 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Whisk agar into cold water in a saucepan and let stand for 5 minutes.
Bring to a boil, stirring, and simmer for 2 minutes until fully dissolved.
Add sugar, salt and coconut milk; heat gently while stirring for 2 more minutes.
Pour into a shallow mold, cool, then refrigerate until firm before cutting.

A little kitchen note

Untested editorial adaptation. Setting strength varies; consult the agar package. Allow at least 2 hours to cool and set.

Allergen notes

Coconut. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy: 179 kcal
Protein: 1.4 g
Carbs: 14.1 g
Fat: 14.0 g
Fibre: 0.1 g
Total sugar: 11.7 g
Sodium: 59 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it