Dessert

Burmese Coconut Jelly

Name: Burmese Coconut Jelly
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 8
Ingredients: 4 teaspoons agar agar powder; 10 teaspoons sugar; Pinch of salt; 400 ml coconut cream; 1200 ml Water

Aamna Bawa 11th September 2024

Servings: 8 Total Time: 18 mins Difficulty: Beginner

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Burmese coconut jelly is a light, silky dessert made with coconut cream, sugar and agar agar, set in the fridge and cut into diamonds. It’s gently sweet, refreshing and completely vegan.

It takes about 20 minutes to cook, plus a couple of hours to set. Aamna uses agar agar rather than gelatine, which gives the jelly its classic firm, clean bite.

Why this recipe works

Agar agar. This plant-based setting agent from seaweed gives a firmer texture than gelatine and sets at room temperature.
Coconut cream. It makes the jelly creamy without any dairy.
Only five ingredients. Agar agar, sugar, a pinch of salt, coconut cream and water.

Tips for the best coconut jelly

Dissolve the agar agar fully. Simmer it with the water and sugar for about 8 minutes, stirring now and then.
Watch the boil. Once the coconut cream is in, it can foam up quickly, so turn off the heat as soon as it boils.
Remove air bubbles. Skim or smooth the surface with a spoon for a glossy finish.
Cool, then chill. Leave it for 30 minutes at room temperature, then at least 2 hours in the fridge.

How to serve Burmese coconut jelly

Cut it into small diamonds and serve chilled on its own, or add it to a dessert drink. For more Burmese sweets, try our kaala halwa or pumpkin semolina cake.

Burmese Coconut Jelly FAQs

What is Burmese coconut jelly made of?

Coconut cream, water, sugar, a pinch of salt and agar agar, which sets it firm.

Can I use gelatine instead of agar agar?

You can, but the texture will be softer and it needs the fridge to set. Agar agar gives the traditional firm bite and keeps it vegan.

How long does coconut jelly take to set?

About 30 minutes cooling at room temperature, then at least 2 hours in the fridge.

Is Burmese coconut jelly vegan?

Yes. It uses coconut cream and agar agar, so there is no dairy or gelatine.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Burmese Coconut Jelly

Burmese Coconut Jelly is a light, refreshing dessert with a subtle sweetness from coconut cream. This silky treat is both elegant and easy to prepare, making it perfect for a tropical escape in your own kitchen.

Author: Aamna Bawa Cooking Method: Baking Cuisine: Burmese Courses: Dessert Recipe Keys: D Dessert Non Vegetarian Vegetarian Meals

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Prep Time 5 mins Cook Time 13 mins Total Time 18 mins Difficulty: Beginner Servings: 8 Estimated Cost: £ 5 Best Season: Summer

Ingredients

4 teaspoons agar agar powder (or gelatin)

10 teaspoons sugar

Pinch of salt

400 ml coconut cream

1200 ml Water

Instructions

Video

Prepare the Agar Mixture:

In a heavy-bottomed pan, pour 1200ml of water. Sprinkle in the 4 teaspoons of agar agar powder and 10 teaspoons of sugar. Stir the mixture well and bring it to a gentle simmer over low heat. Let it simmer for 8 minutes, stirring occasionally to ensure the agar agar fully dissolves.

Add Coconut Cream:

Once the sugar and agar agar are fully incorporated into the water, pour in the 400ml of coconut cream. Stir the mixture gently as the cream blends into the liquid. Turn up the heat slightly and allow the mixture to come to a soft boil. Be careful, as it may foam up and overflow. Once it starts to boil, turn off the heat.

Set the Jelly:

Pour the hot mixture into a heatproof dish or container. Use a spoon to smooth the surface and remove any air bubbles. Let the jelly cool at room temperature for about 30 minutes. Afterward, transfer it to the refrigerator to set for at least 2 hours.

Cut into Diamonds:

Once the jelly has set, carefully remove it from the fridge. Using a sharp knife, cut the jelly into small diamond shapes by making straight cuts in one direction and diagonal cuts in the other.

Serve and Enjoy:

The jelly is ready to be served! These glistening diamond-shaped pieces are soft, creamy, and delicately sweet with the flavour of coconut. They can be enjoyed on their own or as part of a dessert drink.