Indulge in the tropical delight of a coconut agar jelly layer cake. This refreshing dessert combines the creamy richness of coconut milk with the smooth texture of agar-agar, creating a light and satisfying treat perfect for any occasion.
One ingredient you might not have at home is agar-agar powder. This plant-based gelatin substitute is derived from seaweed and is essential for achieving the jelly-like consistency of this cake. You can find it in the baking or health food section of most supermarkets.

Ingredients For Coconut Agar Jelly Layer Cake
Coconut milk: Provides a creamy, rich flavor and smooth texture to the jelly.
Water: Used to dissolve the agar-agar powder and create the jelly base.
Agar-agar powder: A vegetarian gelatin substitute that helps the jelly set.
Sugar: Adds sweetness to balance the richness of the coconut milk.
Vanilla extract: Enhances the flavor with a hint of vanilla aroma.
Technique Tip for Making This Jelly Cake
To achieve a perfectly smooth texture in your coconut agar jelly, ensure that the agar-agar powder is fully dissolved in the water before adding the coconut milk. Stir continuously while bringing the mixture to a boil to prevent any lumps from forming. Once you add the coconut milk and vanilla extract, lower the heat and mix gently to maintain the smooth consistency.
Suggested Side Dishes
Alternative Ingredients
coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and mild flavor, though it lacks the distinct coconut taste.
coconut milk - Substitute with soy milk: Soy milk is another creamy alternative that can mimic the texture of coconut milk, but it will also alter the flavor profile.
water - Substitute with fruit juice: Fruit juice can add a unique flavor to the jelly layer, enhancing the overall taste of the cake.
agar-agar powder - Substitute with gelatin: Gelatin can be used to achieve a similar jelly-like consistency, but it is not vegan-friendly like agar-agar.
sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a distinct flavor to the jelly.
sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor that can complement the other ingredients.
vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor that can enhance the overall taste of the cake.
vanilla extract - Substitute with coconut extract: Coconut extract can intensify the coconut flavor, making it a great alternative to vanilla extract.
Other Alternative Recipes Similar to This Jelly Cake
How to Store or Freeze This Jelly Cake
Allow the coconut agar jelly layer cake to cool completely before storing. This ensures that the texture remains firm and doesn't become watery.
Use an airtight container to store the jelly cake. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
Place a piece of parchment paper between each layer if you have cut the jelly cake into smaller pieces. This prevents them from sticking together.
Store the container in the refrigerator. The coconut agar jelly layer cake can last up to 5-7 days when properly refrigerated.
For longer storage, you can freeze the jelly cake. Wrap each piece individually in plastic wrap to prevent freezer burn.
Place the wrapped pieces in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
When ready to enjoy, thaw the coconut agar jelly layer cake in the refrigerator for a few hours or overnight. Avoid thawing at room temperature to maintain its texture.
Serve the jelly cake chilled for the best taste and texture.
How to Reheat Leftovers
Microwave Method:
- Place a slice of the coconut agar jelly layer cake on a microwave-safe plate.
- Cover it with a microwave-safe lid or a damp paper towel to prevent drying out.
- Heat on medium power for 10-15 seconds. Check the texture; it should be slightly warm but not melted.
- If needed, heat in additional 5-second intervals until the desired temperature is reached.
Steaming Method:
- Fill a pot with a small amount of water and bring it to a gentle simmer.
- Place the coconut agar jelly layer cake on a heatproof plate or in a steamer basket.
- Cover the pot with a lid and steam for 2-3 minutes, checking periodically to ensure it doesn't overheat.
- Remove from the steamer and let it cool slightly before serving.
Room Temperature Method:
- Remove the coconut agar jelly layer cake from the refrigerator.
- Allow it to sit at room temperature for about 15-20 minutes.
- This method is ideal for maintaining the texture and flavor without altering the consistency.
Warm Water Bath Method:
- Fill a large bowl with warm (not hot) water.
- Place the container with the coconut agar jelly layer cake into the warm water, ensuring the water level is below the top of the container.
- Let it sit for 5-10 minutes, checking occasionally to ensure it doesn't become too warm.
- Once it reaches the desired temperature, remove and serve immediately.
Best Tools for Making This Jelly Cake
Saucepan: Used to combine water and agar-agar powder, and to heat the mixture until it boils.
Stirring spoon: Essential for stirring the mixture constantly to prevent lumps and ensure even heating.
Measuring cup: Used to measure the water and coconut milk accurately.
Measuring spoons: Necessary for measuring the agar-agar powder, sugar, and vanilla extract precisely.
Mixing bowl: Handy for mixing the coconut milk and vanilla extract before adding them to the saucepan.
Mold: Used to pour the mixture into and let it set into the desired shape.
Refrigerator: Needed to chill the mixture until it sets properly.
Knife: Used to cut the set jelly into desired shapes for serving.
Cutting board: Provides a safe surface to cut the jelly into shapes.
How to Save Time on Making This Jelly Cake
Prepare ingredients in advance: Measure out coconut milk, water, agar-agar powder, sugar, and vanilla extract before starting.
Use a whisk: A whisk helps dissolve the agar-agar powder and sugar more quickly and evenly.
Quick cooling: Place the mold in an ice bath to speed up the cooling process before refrigerating.
Pre-chill the mold: Chill the mold in the refrigerator before pouring in the mixture to help it set faster.
Cut with a hot knife: Dip your knife in hot water before cutting the set jelly for cleaner slices.

Coconut Agar Jelly Layer Cake Recipe
Ingredients
Main Ingredients
- 1 can Coconut milk
- 1 cup Water
- 1 tablespoon Agar-agar powder
- ½ cup Sugar
- 1 teaspoon Vanilla extract
Instructions
- 1. In a saucepan, combine water and agar-agar powder. Bring to a boil, stirring constantly.
- 2. Add sugar and stir until dissolved. Lower the heat and add coconut milk and vanilla extract. Mix well.
- 3. Pour the mixture into a mold and let it cool to room temperature. Refrigerate until set.
- 4. Once set, cut into desired shapes and serve chilled.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Jelly Cake
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