Coconut Agar Jelly / Thach Dua
This easy recipe for Coconut Agar Jelly (Thach Dua) makes a wonderful summertime treat your entire family will love. Slightly crunchy agar jelly is infused with creamy coconut milk to make a refreshing chilled dessert. The jelly is silky, creamy and so cooling on a hot summer day. The recipe is as simple as it gets with just 5 ingredients. There are no complicated layers to make with this dessert. Just cook the jelly mixture in a saucepan and then pour into a large dish. Once the jelly sets, refrigerate until cold. To enjoy, simply cut into bite-sized pieces or bars. This Coconut Agar Jelly is so simple yet so satisfying. Enjoy!
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 28 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 5 1/2 cups water
- 3 Tbsp agar agar powder
- 1 1/2 cups sugar
- 2 tsp vanilla sugar
- 14 oz can coconut milk
Instructions
- 1
In a medium saucepan, combine the water and agar agar powder. Let the mixture rest for 15 minutes.
- 2
Over Medium heat, bring the mixture to a gentle boil, stirring frequently to dissolve the powder. When the mixture comes to a gentle boil, add the sugar and vanilla sugar. Combine together until dissolved. Reduce the heat to Low if the mixture is boiling too vigorously. Add the coconut milk and combine well. Skim off any foam and discard. Remove the saucepan from the heat.
- 3
Pour the hot jelly mixture into a large dish or individual cups and bowls. Skim off any bubbles from the top using a spoon. Let rest at room temperature until the jelly is firm, approximately 1-2 hours. Transfer the dish into the refrigerator and chill for at least 2 hours.
- 4
To remove the jelly, run a knife around the dish. Invert the dish and tap on the counter to loosen the jelly. Using a wavy knife, cut the Coconut Agar Jelly into bite-sized pieces.
- 5
Refrigerate any remaining portions. Enjoy within the week.