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Coconut milk and rosewater jelly

  • 5 minutes, standing time: overnight, chilling time: 1 hour
  • 8
Coconut milk and rosewater jelly

Flavours of South East Asia - you need to start this dessert the day before.


  • 5 tablespoons agar agar flakes
  • 2 cups water
  • 400 ml can coconut milk
  • 1½ cups water
  • ½ cup sugar
  • 1 tablespoon rosewater


  1. Stir the agar agar flakes into the water, cover and set aside overnight.
  2. Drain off the excess moisture - left behind is about ½ cup swollen flakes.
  3. Put these flakes into a saucepan with the coconut milk, water and sugar and bring slowly to the boil stirring constantly. Lower to a simmer and stir constantly to prevent the coconut milk from catching for 15 minutes.
  4. Flavour with rosewater and pour into a 4-cup capacity dish and refrigerate until set.
  5. Cut into diamonds to serve and accompany with tropical fruits and crispy sweet biscuits or wafers, if wished.

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