How to Make Vietnamese Coconut Jelly Dessert (Rau Câu Dừa) at Home

When it comes to refreshing treats, Vietnamese coconut jelly dessert is a true gem. Known as “rau câu dừa,” this dessert is a delightful combination of silky coconut milk and subtly sweet coconut water. It’s light, creamy, and perfect for cooling down on a warm day.

What makes this dessert so special is its simplicity and natural flavors. We love how the layers of jelly create a beautiful texture, with the top being rich and creamy while the bottom stays clear and refreshing. Plus, it’s surprisingly easy to make with just a handful of ingredients.

Vietnamese Coconut Jelly Dessert

Let’s dive into how we can create this delightful Vietnamese coconut jelly dessert at home. We’ll guide you through each step to ensure the layers come out perfectly.

Ingredients

• 2 cups coconut water
• 1/4 cup sugar (adjust to taste)
• 1 teaspoon agar agar powder
• 1 cup coconut milk
• 1/8 cup sugar (for the coconut milk layer)
• 1/2 teaspoon agar agar powder

Step-by-Step Instructions

1. Prepare the Clear Coconut Water Layer:

1. In a medium saucepan, combine 2 cups of coconut water with 1/4 cup sugar and 1 teaspoon of agar agar powder.
2. Place the saucepan over medium heat and stir continuously until the agar agar powder and sugar dissolve completely. This should take about 5 minutes.
3. Bring the mixture to a gentle simmer, ensuring no lumps remain.
4. Remove from heat and pour the mixture into molds or serving cups. Fill only halfway to leave room for the milk layer. Set aside to cool and gel.

2. Prepare the Creamy Coconut Milk Layer:

1. While the clear layer sets, mix 1 cup coconut milk, 1/8 cup sugar, and 1/2 teaspoon agar agar powder in a separate saucepan.
2. Heat the mixture over medium heat, stirring until the sugar and agar agar dissolve. Just like before, allow it to simmer for about 5 minutes.
3. Let the mixture cool slightly for a minute but not set.

3. Assemble the Layers:

1. Check whether the clear coconut water layer has firmed up. It should be set but slightly tacky to the touch.
2. Slowly pour the warm coconut milk layer over the clear layer, filling the molds to the top.
3. Let the desserts cool at room temperature for 10-15 minutes, then transfer them to the refrigerator.

4. Chill and Serve:

1. Allow the jelly to chill in the refrigerator for at least 2 hours or until fully set.
2. Serve cold, and enjoy the creamy coconut milk and refreshing coconut water layers that melt in your mouth!

Ingredients

To create the delicious Vietnamese coconut jelly dessert, we need just a few simple ingredients. These will ensure the perfect balance of refreshing and creamy textures.

For The Coconut Jelly Base

• 25g of Agar-agar powder
• 1.6L of Water
• 300g of White granulated sugar
• 1/4 tsp of Table salt

For The Coconut Cream Layer

• 400ml of Coconut milk (full-fat or reduced-fat)
• 850ml of the prepared agar-agar liquid mixture
• Optional: Additional sugar to taste

Tools And Equipment

To create our Vietnamese coconut jelly dessert, having the right tools and equipment ensures smooth preparation and a stunning final presentation. Here’s what we’ll need:

Essential Tools

• Multiple Pots: We’ll use at least two pots—one for the clear coconut water layer and another for the creamy coconut milk layer. If making additional flavor layers, such as pandan, you’ll need an extra pot.
• Strainer: A fine mesh strainer helps us remove any bubbles or impurities from the liquid mixtures. This step guarantees that our jelly layers are silky smooth and free from lumps.
• Spoon and Toothpick: These are indispensable for removing any bubbles that form on the surface as the jelly sets. Using them ensures an even, polished look.

For Layering and Presentation

• Glass or Clear Containers: These allow us to stack the layers and beautifully display the contrasting textures and colors of the dessert. Choose containers that match your ideal serving size—individual cups or larger molds work equally well.

Directions

Let’s dive into creating this refreshing Vietnamese coconut jelly dessert, step by step. Follow these instructions to prepare, cook, and assemble this treat with ease.

Prep

1. Start by preparing fresh coconuts. Pierce 3-5 coconuts to extract 2-3 liters of fresh coconut water. Set aside.
2. Carefully scoop out the coconut flesh and reserve it for later use.
3. If using pandan for the optional layer, wash and blend 50 g of pandan leaves with ½ cup of water. Strain the liquid to extract pandan juice. Alternatively, use 1-2 drops of pandan extract.

Cook

For the Coconut Water Layer:

1. In a pot, combine the fresh coconut water, 12-25 g of agar-agar powder, and 250-300 g of sugar. Stir well to dissolve the powder completely.
2. Heat the mixture over medium heat, stirring continuously. Add 1/4-1/2 tsp of salt for balance.
3. Let the mixture come to a gentle simmer, ensuring agar-agar is fully dissolved. Turn off the heat and set aside.

For the Coconut Milk Layer:

1. In a separate pot, mix 400-850 ml of coconut milk with 12-25 g of agar-agar powder and optional sugar if more sweetness is desired.
2. Heat the mixture over low-to-medium heat, stirring constantly until agar-agar is dissolved and the mixture is smooth. Remove from heat.

1. Combine the prepared agar-agar liquid with the strained pandan juice or a few drops of pandan extract. Mix thoroughly and keep warm for assembling.

Assemble

1. Pour the hot coconut water layer into a glass or clear container, filling it about halfway. Let it cool slightly until the surface firms up but remains slightly sticky.
2. Gently ladle the warm coconut milk layer on top, ensuring it spreads evenly. Let it set until firm.
3. If including the pandan layer, pour it over the coconut milk layer once it has cooled and firmed up slightly. Let all layers cool to room temperature.
4. Transfer the container to the refrigerator and chill for at least 2-3 hours until fully set.
5. Slice the jelly into desired shapes and serve cold for the best texture and flavor.

Make-Ahead Instructions

Making Vietnamese coconut jelly dessert in advance is both convenient and practical. This dessert, also known as “rau câu dừa,” can be prepared ahead of time and stored easily without losing its delightful flavor and texture. Follow these simple steps for the best results:

• Prepare the Layers: Start by preparing the agar-agar mixture for both the clear coconut water layer and the creamy coconut milk layer as outlined in the recipe. Ensure the agar-agar powder is fully dissolved to avoid uneven textures in the final dessert.
• Layer the Mixtures: Pour the coconut water layer into your molds or serving container first. Let it set at room temperature until it firms up but is still slightly tacky to the touch. Then, gently layer the creamy coconut milk layer on top, ensuring the first layer is stable enough to hold the second.
• Set and Chill: Allow the dessert to set completely at room temperature before transferring it to the refrigerator. Chill the jelly for at least 1 hour to fully firm up and achieve the perfect texture.
• Storage Tips: Once the dessert is fully set, store it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Keep it in the fridge for up to 2 days. This ensures freshness and preserves the vibrant flavors of the coconut layers.

Storage Tips

To keep our Vietnamese coconut jelly dessert fresh and delicious, proper storage is essential. Here are our tips to maintain its flavor and texture:

General Storage Guidelines

• Always store the dessert in airtight containers to preserve freshness and prevent any contamination. This will also help protect the delicate jelly layers from absorbing unwanted odors in the refrigerator.

Refrigeration

• Place the coconut jelly in the fridge as soon as it has fully set. It can remain fresh for up to 1 week when stored in an airtight container. This applies especially to Vietnamese pandan coconut jelly varieties.
• For the creamy coconut sauce layer, make sure it has completely cooled before refrigeration. This step prevents the fruits or toppings, if added, from losing their fresh texture.

Avoid Freezing

• While refrigeration works perfectly, freezing is not recommended. Freezing can cause the jelly to lose its smooth texture, and any incorporated fruits may become mushy or lose their flavor.

By following these storage tips, we can enjoy our coconut jelly dessert at its finest, whether we’re savouring it fresh or serving it a few days later for guests.

Conclusion

Vietnamese coconut jelly dessert is more than just a treat; it’s a celebration of simple, natural flavors and satisfying textures. Whether we’re serving it at a gathering or enjoying it on a quiet afternoon, its refreshing layers never fail to impress.

With just a few ingredients and some careful preparation, we can create a dessert that’s as beautiful as it is delicious. Storing it properly ensures we can savor its vibrant taste and texture for days.

Let’s embrace the joy of making and sharing this delightful dessert—it’s a little taste of Vietnam we can all enjoy.

Frequently Asked Questions

What is Vietnamese coconut jelly (rau câu dừa)?

Vietnamese coconut jelly, or “rau câu dừa,” is a refreshing dessert made with coconut milk, coconut water, agar-agar, and sugar. It features creamy and clear layers that provide a delightful flavor and texture, making it a favorite chilled treat.

Is Vietnamese coconut jelly easy to make?

Yes, Vietnamese coconut jelly is simple to prepare. With a few basic ingredients and step-by-step instructions, even beginners can successfully make this dessert at home.

What ingredients are needed for Vietnamese coconut jelly?

To make this dessert, you’ll need agar-agar powder, coconut water, coconut milk, sugar, water, and a small amount of salt. Optional pandan juice can be added for extra flavor.

Can I make coconut jelly ahead of time?

Yes, you can prepare the dessert in advance. Store it in an airtight container in the refrigerator for up to 2 days without losing its flavor or texture.

How do I store Vietnamese coconut jelly?

To keep the jelly fresh, store it in airtight containers in the refrigerator for up to 1 week. Avoid freezing, as this can ruin its texture.

What tools do I need to make coconut jelly?

You’ll need pots for cooking layers, a fine mesh strainer for smooth mixtures, and utensils like a spoon or toothpick to remove bubbles. Use clear containers for an appealing presentation.

Why is agar-agar used in coconut jelly?

Agar-agar is a plant-based gelling agent that helps create the firm yet soft texture of the jelly while holding its shape for clear and creamy layers.

How long should I chill coconut jelly before serving?

It’s best to chill the jelly for a few hours or until fully set. Serve it cold to enjoy the refreshing layers and texture.

Can I customize Vietnamese coconut jelly?

Yes, you can add flavors like pandan juice or adjust the sweetness to suit your taste. You can also layer it in various shapes for creative presentations.

What makes Vietnamese coconut jelly unique?

Its combination of natural coconut flavors, creamy and clear layers, and refreshing chilled texture makes Vietnamese coconut jelly a standout dessert perfect for any occasion.

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