Pandan Coconut Jelly is a delicious dessert made of coconut milk, pandan flavor, and agar-agar. With two colorful layers, it’s as fun to make as it is to eat!
It’s been a while since I posted something sweet here at Kawaling Pinoy so today, let me introduce you to a layered pandan and coconut jelly called Wun Gati Bai Tuey. This refreshing dessert is really more a Thai recipe than Filipino, but since it includes ingredients and flavors that are common in Philippine cooking such as pandan, coconut, and agar-agar, I am sure you’ll love it!
I made this gelatin late last night and it’s very basic. I simply dumped the gelatin mixtures one over the other in a baking dish and cooled it overnight to set. You can spruce up the presentation by using gelatin molds, cutting into fancy shapes with cookie cutters or adding more layers.
This is a quick and easy tropical treat you can turn into a cooking activity with the kiddos. It’s much fun to make as it is to eat!
What is agar-agar
Unlike gelatin which is from animal collagen, agar (jelly) is a natural vegetable ingredient derived from seaweeds. It has no odor, color or flavor and is a great gelling agent to help set jam, jellies, and other desserts. It’s available in powder, bar or flake form at most Asian supermarkets, major grocery stores, and online.
Not only is jelly a great vegan alternative, but it also sets more firmly and less jiggly than gelatin. It can set at room temperature and keeps its shape even in warmer weather.
- Tear the agar-agar bars into small pieces and soak in the liquid for at least 30 minutes so they’ll dissolve quicker.
- When adding the coconut milk to the clear agar-agar mixture, lower the heat and cook in a simmer to keep it from separating or curdling.
- I use coconut juice and a few drops of pandan extract to flavor the green layer, but feel free to use pandan water if you like.
- To ensure the two layers will stick together when set, the white coconut layer should be firm to touch but not completely cold (still slightly warm) when pouring in the green layer on top.
- Pop any bubbles in the mixture with a toothpick.
- While waiting for the bottom layer to solidify, keep the pandan gelatin (upper layer) warm on the stove but not boiling.
- Can’t find agar-agar? You can substitute gelatin powder such as Knox brand and follow the package’s direction to make about 3 cups of each flavor.
Give this tropical jelly dessert a try! It’s as tasty as it is pretty!
Want for more fun treats? This buko pandan gulaman is easier to make but is just as delicious! And since Christmas is right around the corner, you might want to save/pin/bookmark/print my Cathedral window gelatin recipe for your holiday festivities.
Did you make this? Be sure to leave a review below and tag me @Lambingan on Facebook and Instagram!
For the Coconut Layer
- 1 package (.70 ounces) clear agar-agar bars
- 3 cups water
- 1 cup sugar
- 1 can (19 ounces) coconut milk
For the Pandan Layer
- 1 package (.70 ounces) green agar-agar bars
- 3 cups water
- 2 cups coconut juice
- 1 cup sugar
- 1 tablespoon pandan extract
Tear clear agar-agar bars into thin pieces. In a saucepot, combine the agar-agar and water. Soak for about 30 minutes.
Tear green agar-agar bars into thin pieces. In another saucepot, combine with water and coconut juice. Soak for about 30 minutes.
Over medium heat, bring the clear agar-agar mixture to a boil, stirring regularly, until agar-agar is completely dissolved.
Add sugar and stir until dissolved. Continue to cook for about 10 to 12 minutes.
Lower heat and add coconut milk. Simmer for about 2 to 3 minutes.
Remove from heat and pour into a 9 x 13 pan. Use a toothpick to pop any bubbles.
Allow to the coconut layer to set.
In a pot over medium heat, bring green agar-agar mixture to a boil, stirring regularly, until agar-agar melts.
Add sugar and stir until dissolved.
Add pandan extract and stir to combine.
Continue to cook for about 10 to 15 minutes. Keep warm on very low heat on the stove until ready to pour onto coconut layer.
When the coconut layer is firm to touch but still slightly warm, gently pour pandan layer on top. Use a toothpick to pop any bubbles.
Allow the jelly to cool and refrigerate to set completely.
To serve, run a blunt knife around the edges of the pan to loosen jelly. Carefully invert on serving platter and cut into serving portions.