Burmese Coconut Jelly
Coconut Jelly is a popular traditional Myanmar dessert made from coconut milk, sugar, and jelly powder (usually agar-agar). It has a smooth, slightly firm texture and a mildly sweet, refreshing taste. The dessert is typically white and translucent, with a gentle coconut aroma, making it perfect for cooling down on hot days. Coconut jelly is usually poured into trays, cups, or molds and left to set before being served chilled. It’s a simple, delightful treat that’s easy to prepare at home and loved by both children and adults alike.
Ingredients
- 1 cup coconut milk (fresh or canned)
- 1 cup water
- 2 tbsp agar-agar powder (or agar flakes)
- ½ cup sugar (adjust to taste)
- ½ tsp salt
- Shredded young coconut flesh or pandan leaves for aroma (Optional)
How to Make?
To make Burmese coconut jelly, start by dissolving the agar-agar powder in water in a saucepan and bring it to a boil over medium heat, stirring constantly to ensure the agar fully dissolves. Once the agar is melted, add the sugar and salt, stirring until completely dissolved. Then, pour in the coconut milk and continue to simmer gently for a few more minutes, stirring to blend everything well. If you want extra flavor, you can add shredded young coconut flesh or pandan leaves during the simmering and remove them before setting. Pour the mixture into a mold or shallow container and let it cool to room temperature before refrigerating for at least 2 hours until fully set. Once firm, cut the jelly into cubes or slices and serve chilled. This dessert is silky, mildly sweet, and wonderfully creamy, making it a beloved treat in Burmese households.
