Thạch Dừa (Vietnamese Coconut Jelly)
Thạch Dừa is the easiest Vietnamese Coconut Jelly ever. This dessert is kid friendly and the top is jazzed up with a velvety cream layer!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 L / 13 US cup coconut water
- 200 mL / 0.8 US cup coconut cream
- 1 packet jelly powder ((roughly 12 g / 0.03 lb per packet; we get it from the Asian supermarket))
- 250 g / 0.55 lb sugar ((or to taste))
- 1/2 tsp salt ((or to taste))
Instructions
- 1
Combine sugar and jelly powder in a bowl.
- 2
Bring the coconut water to a boil in a pot, then add the salt and sugar mixture in. Lower the heat to medium and stir for 5 minutes or until it begins to thicken.Note: If you used more liquid, it will not thicken very much. Just know that once it starts to get thicker, it's ready.Pro Tip: Use a whisk to distribute the sugar well.
- 3
Set up the containers and pour the liquid through a sieve until each one is roughly 2/3 full. Leave about 600mL (2 1/2 US cup) of the coconut water mixture in the pot.
- 4
Let the poured contents rest as you work on the cream.
- 5
Bring the heat back up to high and pour the coconut cream in. Stir until just combined.
- 6
Hold the sieve above each container and pour a thin layer of the cream about 5mm (0.2") thick on top of the setting jelly.Note: When pouring the top layer on, make sure that the bottom layer is slightly sticky to the touch. This is vital for helping the Thạch Dừa layers bind together.
- 7
Cover the containers with a lid or plastic wrap, then carefully transfer them into the fridge to rest for 3 hours.
- 8
Serve cold as is!