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.
PANDAN LEAF (BAI TER YAI)
£1.50
Out of stock
COMING SOON
Would you like us to let you know when stock becomes available?
If you give us your consent, we’ll notify you when the product is back in stock.
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.
