Vietnamese Pandan Coconut Jelly with Toasted Sesame
A fragrant, refreshing jelly dessert infused with pandan leaf flavor and creamy coconut milk, topped with nutty toasted sesame seeds. This vietnamese-inspired desserts ready in about 20 minutes layers (480ml) water, (about 14g) unflavored gelatin powder, (100g) granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (120ml), freshly extracted from pandan leaves or pandan paste diluted in water pandan juice
- 2 cups (480ml) water
- 2 tbsp (about 14g) unflavored gelatin powder
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml), full fat coconut milk
- 2 tbsp, for garnish toasted sesame seeds
Instructions
- Step 1: In a small bowl, sprinkle 2 tablespoons unflavored gelatin powder over 1/2 cup pandan juice and let it bloom for 5 minutes until soft.
- Step 2: In a medium saucepan, combine 2 cups water and 1/2 cup granulated sugar. Heat over medium heat, stirring until sugar dissolves and the mixture is hot but not boiling.
- Step 3: Remove the saucepan from heat, stir in the bloomed gelatin and pandan juice mixture until fully dissolved with no lumps.
- Step 4: Pour the pandan gelatin mixture into a large rectangular dish or mold, then refrigerate for 45 minutes to set until firm but jiggly.
- Step 5: In a separate bowl, whisk 1 cup full-fat coconut milk until smooth.
- Step 6: Once the pandan jelly is set, cut it into 1-inch cubes and gently toss with the coconut milk until evenly coated.
- Step 7: Serve chilled in small bowls, garnished with 2 tablespoons toasted sesame seeds for a nutty crunch.
Frequently asked questions
How long does Vietnamese Pandan Coconut Jelly with Toasted Sesame take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vietnamese Pandan Coconut Jelly with Toasted Sesame?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vietnamese Pandan Coconut Jelly with Toasted Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Pandan Coconut Jelly with Toasted Sesame for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vietnamese Pandan Coconut Jelly with Toasted Sesame?
Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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