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A Taste of Thailand: Pandan Coconut Milk Jelly Recipe

A Taste of Thailand: Pandan Coconut Milk Jelly Recipe

Thai cuisine is renowned for its diverse and exotic flavors, and one of its most beloved desserts is Pandan Coconut Milk Jelly. This delightful treat combines the rich creaminess of coconut milk with the fragrant aroma of pandan leaves, creating a dessert that is both refreshing and satisfying. In this article, we’ll delve into the history and recipe of this classic Thai dessert and discover why it has become a favorite among locals and tourists alike.

Pandan Coconut Milk Jelly, known as “Wun Gati Bai Toey” in Thai, has a long history in Thailand and Southeast Asia. The use of pandan leaves in cooking can be traced back centuries, with the plant’s leaves prized for their fragrance and flavor. In Thai cuisine, pandan leaves are often used to infuse desserts and savory dishes with their unique aroma.

Recipe: Ingredients:

  • 400ml coconut milk
  • 200ml water
  • 100g sugar
  • 10g agar agar powder
  • 1/2 teaspoon pandan extract


  1. Prepare the Ingredients: Gather all the ingredients and have them measured and ready.
  2. Combine Ingredients: In a saucepan, combine the coconut milk, water, sugar, and agar agar powder.
  3. Heat and Stir: Heat the mixture over medium heat, stirring constantly, until the sugar and agar agar powder are completely dissolved.
  4. Add Pandan Extract: Add the pandan extract and stir well to incorporate the flavor and green color into the mixture.
  5. Pour into Molds: Pour the mixture into molds or a shallow dish. You can use traditional Thai molds for a decorative touch.
  6. Cool and Set: Let the mixture cool to room temperature, then refrigerate for at least 2 hours, or until set.
  7. Cut and Serve: Once set, cut the jelly into cubes or shapes of your choice. Serve chilled as a refreshing dessert.

Pandan Coconut Milk Jelly is often served chilled on its own or with a drizzle of coconut milk or palm sugar syrup for added sweetness. It can also be served with fruits such as mango or lychee for a tropical twist. The dessert is commonly enjoyed during Thai festivals and celebrations, adding a touch of sweetness to the festivities.

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