Vietnamese Pandan & Coconut Jelly with Lime Syrup

Instructions

1. 1

   In a saucepan, combine coconut milk, pandan leaf extract, and half of the granulated sugar (50g). Whisk well to combine.

   ~2 min
2. 2

   In a separate bowl, whisk together agar-agar powder and water until dissolved. Let it sit for 5 minutes.

   ~5 min
3. 3

   Pour the agar-agar mixture into the coconut milk mixture in the saucepan. Bring to a gentle simmer over medium heat, stirring constantly, for about 5 minutes until the agar-agar is fully dissolved.

   ~5 min
4. 4

   Pour the mixture into individual serving dishes or a larger mold. Let it cool slightly at room temperature for about 15 minutes, then refrigerate for at least 1 hour, or until set.

   ~75 min
5. 5

   While the jelly is setting, prepare the lime syrup. Juice the limes and add the juice to a small saucepan along with the remaining granulated sugar (50g) and lime zest. Heat gently, stirring until the sugar is dissolved. Do not boil.

   ~5 min
6. 6

   Let the lime syrup cool completely. If desired, strain it through a fine-mesh sieve to remove any zest or pulp.

7. 7

   To serve, drizzle the cooled lime syrup over the set pandan and coconut jelly. Garnish with fresh mint leaves.

   ~1 min