Vietnamese Recipes & Cuisines (Desserts & Drinks)

Coconut and Pandanus Jellies Recipe

Ingredients : Serves 4-5



625 ml

90 g


Cream dressing

170 g

60 ml

Young coconuts

Pandanus leaves, washed thoroughly


Unflavored gelatin powder



Whipping cream

Sweetened condensed milk

Method :
  • Chop the tops off the coconuts, drain and reserve the juice. Scrape out the white part of the coconut flesh with a spoon and shred.

  • Bring the reserved coconut juice to the boil, add the shredded coconut flesh and simmer for about 5 minutes. Drain and reserve the shredded coconut flesh and discard the coconut juice.

  • In a separate saucepan, boil pandanus leaves in 375 ml of the water until water is infused with flavor and aroma of pandanus leaves, about 10 minutes.

  • Discard pandanus leaves, strain the pandanus water then add enough fresh water to make 450 ml of pandanus liquid. Add gelatin powder to the liquid and stir to dissolve.

  • Simmer over medium heat, stirring constantly, until liquid becomes clear, about 5 minutes. Pour into a 20 cm dish and allow to set, about 15 minutes in refrigerator or 30 minutes at room temperature. Cut into small cubes.

  • Toss pandanus jelly cubes and young coconut strips in a separate bowl.

  • Fold in cream dressing and chill for about 3 hours before serving.

More Desserts & Drinks Recipes