Coconut Pandan Leaf Jelly (Thạch Dừa Lá Dứa)
My grandparents’ Vietnamese caregiver taught me how to make this dessert that the family has been raving about. She had a family restaurant that she used to work at so I’m super excited to learn more from her when I come by! Note: the portions below make a pretty large batch. Reduce as needed.
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (1 Large Pan)
4 L WATER*
36 FL OZ COCONUT MILK
4 TSP SALT
6 CUPS WHITE SUGAR
9 PACKS NGUYEN LONG JELLY POWDER
4 PANDAN LEAVES, CUT IN THIRDS
*optional: a portion of the water used in the first pot can be replaced with another liquid to add flavor of choice, like coffee.
Instructions
In on large pot add 3 L of water and 2 tsp. salt, in another pot add coconut milk + 1 L of water and 2 tsp. salt.
Bring the pot of water to a simmer on medium. Mix 3 cups of sugar with 4.5 packs of jelly powder in a bowl. Slowly add to pot and constantly mix for 5-10 minutes until thickened. Consistency should be like a thin syrup. Add 1/2 pandan leaves and simmer for another 5 minutes while stirring. Remove leaves and turn off heat and pour into (2) 9 x 13 glass baking dish or if you use something larger you just need one. The height of the mixture when poured in should be 1 inch. Let cool and solidify for an hour.
Bring the large pot with coconut milk to a simmer on medium. Mix 3 cups of sugar with 4.5 packs of jelly powder in a bowl. Slowly add to pot and constantly mix for 5-10 minutes until thickened to achieve the same consistency as before. Add the remaining pandan leaves and stir for another 5 minutes. Remove leaves and turn off heat. Pour over solidified mixture in pan. Let cool and solidify for an hour.
The layers can vary in size and amount. We kept it simple!
Refrigerate overnight. Slice and enjoy.