Easy Pandan Coconut Jelly (Vegan & Dairy-Free)

Easy Pandan Coconut Jelly (Vegan & Dairy-Free)

Dolce Flav

Servings

6

Prep Time

25 minutes

Cook Time

25 minutes

Category

Pandan

This Easy Pandan Coconut Jelly is a refreshing, vegan-friendly dessert that combines the aromatic flavor of pandan with the creamy richness of coconut. Made with just five simple ingredients—pandan extract, agar-agar powder, sugar, water, and coconut milk—it's a visually appealing treat that's both dairy-free and gluten-free. The jelly layers are naturally sweetened and set to a firm yet delicate texture, making it a perfect end to any meal.

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 published tablespoon quantity below has not been validated for this concentrate. Confirm the formula and application-specific directions before adapting it; no revised recipe dose has been established here.

Ingredients

    For the Pandan Layer:

    • 1 tablespoon pandan extract (store-bought or homemade)
    • 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 and mix in 1 tablespoon pandan extract.

      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.