How to Make Thach Nuoc Dua (Two Layer Coconut Jelly)
Sweets and drinksChilled DessertsVietnam10 minutes preparation, 30 minutes cooking
This two layer coconut jelly takes only 30 minutes on the stove. The tricky part is the layering, since the mixture sets in the pot the moment it cools even slightly. Cook until the mixture turns clear, which is the sign that the agar has fully dissolved.
Split it into two equal parts, leave one plain and stir 50ml coconut milk into the other. Stand both pots in a pot of hot water while pouring the layers so they do not set early.
This batch weighs about 1.1kg, at roughly 32 calories per 100g.
Method
Pour 1 liter fresh coconut water into a pot, add the whole 10g packet of soft agar jelly powder and 80 to 81g kOBE Monk Fruit Blend, and stir.
Set the pot on the stove and stir until everything dissolves. Bring it to a boil over high heat, then lower the heat.
Cook 5 minutes more until the mixture turns clear, which means the agar has fully dissolved.
Split the mixture into two equal parts. Leave one plain and stir 50ml coconut milk into the other.
Stand both pots in a pot of hot water so they do not set while the layers are being poured.
Pour alternating layers of clear jelly and coconut jelly into the mold.
Let it cool, then chill for two hours before serving.
Tips
Coconut water from young or pandan coconuts is clean and sweet, while other kinds can turn slightly sour.
Soft agar jelly powder is what gives this jelly its tender, springy bite.
Pour each new layer once the one below has just set on top, which is what makes the layers bond.
Cook until the mixture turns fully clear, since a cloudy pot means the agar has not dissolved and the jelly comes out gritty.
Keep both jelly mixtures standing in hot water while you pour, since left out they set right in the jug.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.