Coconut Agar-Agar

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Happy Fourth of July! No huge cookout for us (especially since Cyber decided to keep us up all night last night…thank goodness it’s a holiday today!) but I’ve managed to muster up some energy :D to make one of my favorite summer desserts – coconut agar-agar. Agar-agar is a vegetarian substitute for gelatin, and was more commonly used than gelatin during my childhood days back in Malaysia. We use agar-agar to make what would be similar to “jello” gelatin desserts. The prepared mixture is cooled and then cut into smaller pieces right before serving or the mixture can be poured into molds for a fancier presentation. The texture is firmer than your typical jello but it is as delicious, if not more (in my humble opinion, of course). :D I love plain agar-agar, but I love it even more with the addition of coconut milk. Just that easily, the agar-agar is transformed into a luxurious dessert, worthy of any special celebration. If we have a Fourth of July party, this would make a great “white” part of a red, white, and blue theme. But you don’t have to wait for a special occasion, this deliciously cool and refreshing dessert is an awesome treat for anytime. Enjoy!

Update: I found that the agar-agar breaks down faster than I would like, so I’ve increased the amount of agar-agar from 1¾ teaspoons to 2¼ teaspoons.

⅓ cup sugar
2¼ teaspoons agar-agar powder
1 pandan leaf, knotted (optional)
2 cups water
1 cup unsweetened (canned) coconut milk

Place sugar, agar-agar powder, pandan leaf (if used), and water in a medium saucepan. Bring to a boil over high heat (agar-agar powder should completely dissolve by this point). Stir in coconut milk and a pinch of salt (stir just enough to incorporate the coconut milk, not vigorously). Bring the mixture to a boil again, then remove from heat. Discard pandan leaf and transfer mixture to a (8″ x 8″ or 7″ x 11″) baking dish or pan. Leave undisturbed until set (the mixture will separate into two distinct layers) and refrigerate until cold. Cut and serve.

I ended up using the leftover coconut milk from this recipe to make corn pudding...hence the other ingredients in this photo
I had planned to use the leftover coconut milk from this recipe to make corn pudding…hence the other ingredients in this photo
Combine sugar, agar-agar powder, pandan leaf, and water in a saucepan
Combine sugar, agar-agar powder, pandan leaf, and water in a saucepan
Bring to a boil and stir in coconut milk and a pinch of salt
Bring to a boil and stir in coconut milk and a pinch of salt
When mixture is ready, transfer to a baking dish or pan and cool
When mixture is ready, transfer to a baking dish or pan and cool
Mixture will separate into two layers
Mixture will separate into two layers
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4 Replies to “Coconut Agar-Agar”

  1. Belated 4th of July, Chris! What a yummy dessert to celebrate a special occasion. Bet this agar-agar really cooled down your warm summer. As a matter of fact, I’ve never made agar-agar here in Belgium, because I’m not sure how my guys would take it, otherwise, it’ll end up with me having to eat up everything LOL! But, your version of coconut milk and the fragrant pandan leaf sound great. I’d probably make a ” brown” layer with gula melaka ;-)

    1. Hi Isadora! Making the agar-agar with gula melaka sounds great. That will go great with the coconut flavor. I think I actually have some gula melaka left in my pantry…might make that version next time. :D

  2. I have a question: I have some Agar in a long bar form, do you know how many inches I need for this recipe please. I love coconut and agar…what a great idea! Thanks again for your recipe.

    1. Hi Dianna,

      Thank you for stopping by. I’ve never tried using agar-agar bar before. A couple of google search results suggested to substitute an equal amount of weight. I tried measuring how much 2-1/4 teaspoons would weigh…but I don’t think I’m getting a very accurate measurement because the amount used is so small. But the rough estimate is 1/8 ounce or 4 to 6 grams. Hope that helps.

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