COCONUT MILK JELLY RECIPE
Discover how to make Woon Gati, the classic Thai Coconut Milk Jelly! This easy, refreshing, and naturally vegan dessert features two beautiful and distinct layers: a sweet, clear base (often infused with pandan) and a creamy, slightly salty coconut top. Made with agar-agar, this no-bake treat is perfect for cooling down on a warm day. A delicious and elegant slice of authentic Thai dessert culture.
Ingredients (for a 7×7 or 8×8 inch square pan)
For the Bottom Clear Layer:
- 2 tsp Agar-Agar Powder
- 2 cups (500ml) Water
- 1/2 cup (100g) Granulated Sugar
- 2-3 Pandan Leaves, tied into a knot (optional, for aroma)
For the Top Coconut Layer:
- 2 tsp Agar-Agar Powder
- 1 can (400ml / 13.5 oz) Full-Fat Coconut Milk
- 1/2 cup (125ml) Water
- 1/4 cup (50g) Granulated Sugar
- 1/2 tsp Salt
- 2-3 Pandan Leaves, tied into a knot (optional, for aroma)
Method
- Prepare the Bottom Clear Layer:
- In a small pot, whisk the 2 teaspoons of agar-agar powder into the 2 cups of room temperature water until there are no lumps. It’s important to dissolve the agar-agar before heating.
- Add the knotted pandan leaves (if using).
- Place the pot over medium heat and bring to a simmer, stirring constantly until the agar-agar is completely dissolved.
- Add the 1/2 cup of sugar and continue to stir until it has fully dissolved. Let it simmer gently for another minute.
- Remove the pandan leaves. Pour the mixture into your 7×7 or 8×8 inch pan. Let it sit at room temperature to set. It should be firm enough to pour the next layer on top in about 15-20 minutes (it should be slightly firm to the touch but still a bit tacky).
- Prepare the Top Coconut Layer:
- While the bottom layer is setting, prepare the top layer. In another small pot, whisk the remaining 2 teaspoons of agar-agar powder into the 1/2 cup of water and 1 can of coconut milk until well combined and smooth.
- Add the knotted pandan leaves (if using).
- Place the pot over medium heat. Bring to a simmer, stirring frequently to prevent the coconut milk from curdling and to dissolve the agar-agar completely.
- Once simmering, add the 1/4 cup of sugar and 1/2 teaspoon of salt. Stir continuously until both are fully dissolved. Let it simmer for another minute.
- Remove the pandan leaves.
- Combine the Layers and Chill:
- Check if the bottom layer is ready. It should not be fully solid, but firm enough to support the top layer.
- Gently and slowly pour the hot coconut milk mixture over the partially set clear layer. Tip: Pour it over the back of a large spoon to break the fall and prevent it from making a hole in the bottom layer.
- Let the jelly cool down completely at room temperature.
- Once cooled, transfer the pan to the refrigerator and chill for at least 1-2 hours, or until completely firm.
- Serve:
- Once the jelly is firm, cut it into diamond shapes or squares.
- Gently remove the pieces from the pan and arrange on a plate. Serve chilled.
Note
- Agar-Agar Tip: The most common mistake is not fully dissolving the agar-agar powder. Always mix it with liquid at room temperature first before applying heat.
- Layering: Don’t let the first layer set completely solid before adding the second, or the two layers might not stick together.
- Young Coconut Meat: For extra texture and flavour, you can add YOUNG COCONUT MEAT IN SYRUP. We recommend mixing the chopped meat into the coconut layer for a creamy, textured experience, but you could also scatter it in the clear layer for a different look.
Storage: Woon Gati can be stored in an airtight container in the refrigerator for up to 3-4 days.
