Coconut jelly with butterfly peas



Coconut jelly is typical of street food. It is a sweet snack that can be eaten without hunger!

Serves 2.


350 ml coconut water, no sugar added

60 g powdered white sugar

3 teaspoons agar-agar

4 blue peas (also called butterfly peas, see illustration above)

75 ml coconut milk


Bring 200 ml coconut water, 40 g sugar, 2 teaspoons agar-agar and the blue peas to the boil. Stir constantly. As soon as the mixture boils, remove from the heat. Transfer to two glasses or ramekins. Put in the freezer for 2-3 minutes or until the jelly starts to firm up.


Meanwhile, bring remaining sugar, agar-agar and coconut water to a boil, stirring constantly. Be careful not to create bubbles that would spoil the presentation of the jelly. As soon as the mixture boils, remove from the heat. Carefully pour over the first layer of jelly and place in the refrigerator for 10 to 15 minutes.


Tip: like the Thais, vary the colour of the jelly. Use pandan leaves to give a green colour or roselle (a hibiscus) to give a red colour.

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