Easy Asian coconut jelly dessert

Good food is very often, even most often, simple food - Anthony Bourdain

This Asian coconut jelly dessert, chewy and translucent, is simple, super easy to make and perfect for summer.

The coconut jelly dessert is both vegan and gluten free, made with agar agar for an easy chilled dessert.

My version is filled with fresh pandan leaves and above all not too sweet.  I usually eat very little salt and sugar, so perhaps other people will need to add a little more salt and sugar (in all my recipes).

Ingrédients 

1 litre of water

1 pack of coconut juice (600 ml)

200 ml of pandan leaf juice*

2 packs of coconut milk (2 x 500 ml)

1 packet of agar agar (25 g)

5 tbsp sugar**

2 tsp salt

* 1 large handful of pandan leaves (about 20 cm long), cut into pieces about 2 cm long, blended with 200 ml of water, and strain to collect the green juice

** for once, I'm using white sugar; cane or whole cane sugar (other brown sugars) tends to give a brown color

Instructions

1. Add all the ingredients in a big pot
2. Mix well
3. Place over medium heat and stir gently and constantly
4. Once boiling, continue stirring for 3 minutes
5. Turn off the heat and let cool on a trivet for 20 minutes
6. Pour into molds*** and let cool until the mixture becomes thick and translucent
7. Add the lids and chill in the fridge until solid, about 4 hours
8. Cut the pudding into small diamond shapes, plate and serve cold

Because I used a lot of coconut milk, the translucent part is less thick than the coconut-pandan leaf.

*** here, Pyrex molds: one 24cm springform pan, one 30 x 21cm rectangular pan and one 28cm tart pan