Asian food · Desserts

Chinese coconut agar jelly


  • 1/2 cup coconut milk
  • 1/2 cup water
  • 3 tbsp sugar
  • 2 tbsp agar powder
  • 2 tbsp shredded coconut, if desired

Bring the coconut milk, water, and sugar to a boil over medium heat. Add in the agar and boil for one minute, then turn down heat to low and simmer one minute. Remove from heat and add the shredded coconut, then pour into a container (about half the size of a 9×9 pan, I use a sandwich sized tupperware).

Agar jelly is definitely firmer than jello, less wobbly, and I actually like it a lot better than jello! Traditional chinese sweets are much plainer and less sweet than Western sweets, making them very refreshing after a big (perhaps greasy) meal. Enjoy!


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