Easy Coconut Jelly Cubes Recipe – Thai Special
Coconut Jelly Cubes are a delightful agar-agar dessert loved across Thailand as a cooling, sweet snack. This vegan jelly cubes recipe uses coconut water and/or coconut milk to create a creamy yet refreshing texture that’s perfect when the weather gets warm. With just a few ingredients and minimal effort, this summer treat becomes a quick go-to. If you want a simple Thai dessert that looks elegant on the table and delights everyone, these jelly cubes are just right.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Coconut Jelly:
- 2 cups coconut milk (full-fat for creaminess)
- 1 cup water
- 1/2 cup sugar (adjust to taste)
- 1 1/2 teaspoons agar-agar powder (not gelatin)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Optional Garnishes:
- Toasted sesame seeds
- Chopped tropical fruits (mango, lychee)
- Edible flowers
Prepare the Mixture:
In a saucepan, combine water and agar-agar powder.
Stir well to dissolve.
Bring to a gentle boil over medium heat, stirring frequently until the agar-agar is completely dissolved (about 2–3 minutes).
Add the sugar and salt, stirring until fully dissolved.
Add the Coconut Milk:
Lower the heat and pour in the coconut milk.
Stir continuously to prevent curdling.
Heat for another 2–3 minutes, but do not boil after adding the coconut milk.
Add vanilla extract, if using, and mix well.
Set the Jelly:
Pour the hot coconut mixture into a square or rectangular dish or mold.
Let it cool at room temperature for 10–15 minutes, then refrigerate for at least 1 hour until fully set.
Cut into Cubes:
Once firm, remove from the refrigerator and cut into small cubes or desired shapes using a knife or cookie cutter.
Serve:
Arrange the jelly cubes on a serving plate.
Garnish with optional toasted sesame seeds, tropical fruits, or edible flowers.
Serve chilled and enjoy this classic Thai dessert
Recipe Notes :
Firmness Setting: The amount of agar-agar determines the jelly’s firmness; use slightly more if you want firm cubes that hold shape well.
Sweetness Level: Taste as you go—different brands of coconut water or milk can vary in sweetness. Adjust sugar accordingly.
Mold Choices: Use a silicone mold or shallow tray so the jelly sets evenly and unmolds (or cuts) cleanly.
Storage Tips: Chill for at least 2 hours before cutting. Store in an airtight container in the fridge; best eaten within 3-4 days to stay fresh and maintain texture.
