Preparation
10 minutes
Processing
20 minutes
Difficulty
Easy
Ingredients for Coconut Pandan Jelly For 4 servings
Jelly powder 10 gr Pandan leaves 8 branches Young coconut meat 1 cup (rice bowl) Fresh coconut water 300 ml (about 1 fruit) Sugar 250 gr Filtered water 300 ml
How to choose fresh and delicious ingredients
How to choose fresh pandan leaves
- When choosing pandan leaves, you should select large, long leaves that have a dark green color, as they will provide a deeper color and more aroma when used.
- You should avoid choosing leaves that are too small, too light in color, and also avoid wilted leaves, those showing signs of pests or insect bites.
How to choose delicious fresh coconuts
- You should buy young coconuts with a green outer layer, and the coconut meat inside should ideally be as white as possible, as these coconuts have very sweet water.
- Avoid buying coconuts that are yellow or brown, as these coconuts have been stored for a long time, so the coconut water may not be as sweet and fragrant as fresh coconuts.
Tools needed
Blender, refrigerator, pot, ladle, knife,…
How to make pandan leaf coconut jelly
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Prepare the ingredients
After purchasing, wash the pandan leaves thoroughly with cold water, rinsing each leaf crevice to remove any remaining dirt. Then cut them into short sections about the length of a finger, add to the blender with 100ml of clean water, blend until smooth, and strain to obtain the juice.
When you buy the coconut, cut it open to get the water and the coconut meat, then cut the coconut meat into thin strands.
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Cook the coconut pandan jelly
Add 300ml of fresh coconut water, 200ml of purified water, 250gr of sugar, and 10gr of jelly powder along with the pandan leaf extract into a pot, stirring well until the mixture is fully dissolved.
Next, place the mixture on the stove over medium heat, making sure to stir constantly to prevent the mixture from thickening. Cook for about 10 minutes until it boils, using a ladle to remove any foam that rises to the surface, then add the prepared young coconut into the pot and cook together for about 1 minute before turning off the heat.
Note: To prevent the jelly from burning during cooking, do not cook on high heat; keep it on medium heat. -
Remove the jelly from the mold
After turning off the heat, use a ladle to scoop the jelly into the mold you have prepared, then wait for the jelly to cool before placing it in the refrigerator for about 1 – 2 hours to be ready to use.
When you want to enjoy it, simply take the jelly out of the refrigerator and use a knife to cut it into bite-sized pieces.
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Final product
The coconut jelly with pandan leaves has an eye-catching green color, a fragrant aroma, a smooth and chewy texture, with a moderate sweetness and the crunchy and fatty taste of coconut that is very enjoyable.
The dish pandan coconut jelly is incredibly delicious and will be the perfect refreshing dessert for your family to enjoy after each meal. Wishing you success with the recipe shared by TasteVN!
