Pandan Coconut Jelly with Extract

Pandan Coconut Jelly with Extract

Dolce Flav

Servings

6

Prep Time

25 minutes

Cook Time

25 minutes

Category

Pandan

This layered pandan and coconut jelly uses agar-agar to set separate water-based and coconut-milk layers. Pandan flavoring supplies aroma, coconut milk supplies coconut flavor and creamy body, and agar supplies the gel structure.

Choosing pandan extract for this recipe

Dolce Flav’s water-soluble pandan extract contains propylene glycol and natural and artificial flavors, with no added colors. It supplies pandan flavor rather than green color. Check the current product guidance when adapting a recipe; a concentrate is not a volume-for-volume substitute for pandan paste or pandan leaf juice.

Keep the recipe’s coconut milk and other liquid ingredients. If the finished dessert needs a green appearance, choose a separate food color suitable for the application.

Compare current pandan extract bottle and bulk sizes, or ask about pandan flavoring for larger batches.

Is pandan the same as coconut?

No. Pandan supplies an aromatic flavor; coconut milk supplies coconut flavor, liquid and creamy body. This jelly combines them in separate layers. Keep the coconut milk rather than replacing it with pandan extract.

Pandan powder versus liquid extract

Pandan powders can contain dried leaf material or other ingredients, while liquid extracts differ in carrier and strength. Read the specific product's ingredients and directions. There is no universal powder-to-liquid conversion, and powder, paste, leaf juice and concentrate are not automatically interchangeable by volume.

Dolce Flav's liquid pandan formula is water-soluble and contains propylene glycol plus natural and artificial flavors, with no added colors. The previous tablespoon amount has been removed because it was not validated for this concentrate. Confirm the formula and application-specific directions and test the measured flavor in a small batch before adapting this method; no revised recipe dose has been established here.

Is pandan coconut jelly vegan?

Agar-agar and coconut milk can be used to build a plant-based jelly. Suitability of the complete dessert also depends on the selected flavoring and every other ingredient. The listed propylene glycol and natural and artificial flavors do not by themselves confirm the source of the proprietary flavor system or its processing aids. Check the current product specification for your dietary requirements before treating the complete recipe as vegan, dairy-free or gluten-free.

What makes this a layered pandan jelly?

Agar sets the gel, coconut milk provides the creamy coconut layer, and the liquid concentrate supplies pandan flavor. This is an extract-based method, not a method for making pandan leaf juice. Paste, powder, leaf juice and concentrate are not automatically interchangeable by volume.

Ingredients

    For the Pandan Layer:

    • Pandan extract: a measured amount established for the selected concentrate and batch; see the product directions and recipe validation note above.
    • 1 cup cold water
    • 1½ teaspoons agar-agar powder
    • ¼ cup white granulated sugar (or coconut palm sugar for a deeper flavor)

    For the Coconut Layer:

    • 1 cup coconut milk
    • ½ cup cold water
    • 1½ teaspoons agar-agar powder
    • ¼ cup white granulated sugar

    Directions

      Prepare the Pandan Layer:

      1. In a saucepan, combine 1 cup cold water and 1½ teaspoons agar-agar powder. Stir well and bring to a boil over medium heat.

      2. Once boiling, add ¼ cup sugar and stir until dissolved.

      3. Remove from heat. For a validated trial, mix in the measured amount of compatible pandan flavoring established for your selected formula and batch. The former tablespoon amount is not a substitute for product-specific directions.

      4. Pour the mixture into a mold or individual serving cups, filling them halfway.

      5. Allow to cool to room temperature, then refrigerate for at least 30 minutes to set.

      Prepare the Coconut Layer:

      1. In a separate saucepan, combine ½ cup cold water and 1½ teaspoons agar-agar powder. Stir well and bring to a boil over medium heat.

      2. Once boiling, add ¼ cup sugar and stir until dissolved.

      3. Remove from heat and mix in 1 cup coconut milk.

      4. Carefully pour the coconut mixture over the set pandan layer in the molds.

      5. Allow to cool to room temperature, then refrigerate for at least 30 minutes to set completely.

      Serve:

      1. Once fully set, gently unmold the jelly and serve chilled.