Coconut jelly, or Wun mapraow


A refreshing vegan dessert with a nice presentation. Instead of using a cake pan, you can prepare it in shot glasses. The presentation will look stunning on any table ! It's also a nice dessert to prepare with children.

The ingredients will serve 4 to 5 persons (or much more if prepared in shot glasses)

Bottom layer

250 ml coconut water

250 ml water

2 tablespoons white sugar

1 tablespoon agar-agar powder

Top layer

250 ml coconut water

250 ml coconut milk

2 tablespoon white sugar

1 tablespoon agar-agar powder

  1. Prepare the bottom layer by combining the ingredients in a sauce pan. Bring to the boil over medium heat, stirring constantly. Pour into the cake pan or glasses. Chill into the fridge until firm (about 15 minutes).

  2. Make the top layer similarly and pour the mixture over the bottom layer. Chill into the fridge until firm (about 15 minutes).

  3. Serve cut into squares.

Tip : If using bottled coconut water, check first if there's any sugar added. If so, don't add the 2 tablespoons to the mixture. If using fresh coconuts (you'll need 2 fresh young coconuts), cut slices of the flesh and add them into the bottom layer. Take care if doing so, you'll need a very sharp knife to be sure that the bottom layer don't fall apart when you'll slice it. We recommend you a presentation in glasses if you use the coconut flesh.


Tip 2 : if you're patient, you can make much more than 2 layers. This jelly is often seen with multiple layers, up to a total of 6 !


#Dessert #Vegan #Vegetarian #Fruits #Cookwithchildren #ModernThaiCuisine #Jelly

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