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Coconut Jelly in Sugar Syrup

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“This is a refreshing dessert. A great desert to serve after a chinese/asian meal. Serve with seasonal fruits, such as strawberries and kiwi-fruit or tinned mango or lychees. Agar-agar can be purchased at Chinese food stores”
2hrs 20mins

Ingredients Nutrition


  1. Use a medium sized saucepan.
  2. Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
  3. Bring the water to the boil.
  4. Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
  5. Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
  6. Pout the jelly into the tray and refrigerate for at least two hours.
  7. For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
  8. TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.

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