By Sho @ Hungry for Thai
on
Oct 28th 2025 
Prep time
15 minutes
Cook time
20 minutes
Serves
4
Ingredients
Steps
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How to Make Thai Coconut Jelly Dessert:
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In a pot, soak agar powder in water for about 15 minutes.
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Turn on medium heat and stir continuously until the agar is fully dissolved. Once it boils, continue to simmer for another 2–3 minutes.
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Add sugar and salt. Stir until fully dissolved.
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Slowly pour in coconut milk, stirring constantly over low heat. Don’t let it boil vigorously — this prevents the coconut milk from separating or turning oily.
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Once smooth and well-combined, turn off the heat. Gently pour the mixture into molds or trays while still hot. If you’d like to color it, divide into portions and add a few drops of food coloring before pouring. Remember — the color will deepen as it cools.
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Let the jelly cool at room temperature, then refrigerate for at least 30 mintues or until fully set. Slice or unmold, and enjoy chilled!
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Table of Contents
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🥥 Thai Coconut Jelly Dessert (Woon-Kati)
Looking for a light and refreshing dessert that’s both easy and beautiful?
This Thai Coconut Jelly Dessert (Woon-Kati) is the answer! Made with coconut milk, coconut water, and agar-agar powder, this jelly is soft yet slightly crunchy — a texture that’s so satisfying to bite into.
It’s naturally vegan and gluten-free, so everyone can enjoy it.
You can also adjust the sweetness to your liking and even make fun colorful layers using pandan or natural food coloring.
This is a traditional Thai coconut jelly recipe that’s often served chilled — perfect for cooling down on warm days or ending a spicy Thai meal.
What makes this coconut milk agar jelly extra special is its balance of flavors — rich, creamy coconut paired with that refreshing agar texture.
What You'll Need
Agar Powder – The key setting ingredient that gives the jelly its slightly firm, bouncy texture. Unlike gelatin, it’s plant-based and sets at room temperature. 🌿
Water – Helps dissolve the agar and acts as the base for the clear layer. You can replace half with coconut water for extra flavor. 💧
Sugar – Adds sweetness and balances the richness of the coconut milk, giving the jelly a pleasant, light taste. 🍬
Salt – Just a small pinch enhances the coconut’s natural flavor and rounds out the sweetness perfectly. 🧂
Coconut Milk – The star of the dessert! It adds creamy richness and gives that signature Thai coconut aroma and flavor. 🥥
Pandan Leaves (optional) – Boiled with the agar mixture, they infuse a soft, natural fragrance and light green tint — a Thai favorite. 🌿
Food Coloring (optional) – Adds a fun, colorful touch, especially if you’re making layered or flower-shaped jellies. 🌈
Why You’ll Love This Coconut Jelly Dessert Recipe 🩷
- It’s vegan, dairy-free, and gluten-free — everyone can enjoy it!
- You only need a few pantry ingredients to make it.
- It’s fun to customize with colors or layers (great for parties or Thai-style desserts).
- Refreshingly light, mildly sweet, and coconutty — a perfect tropical treat.
How to Make Thai Coconut Jelly Dessert
- Soak Agar: Mix agar powder with water and let sit for 15 minutes.
- Dissolve: Heat on medium, stirring until fully dissolved. Simmer 2–3 minutes.
- Sweeten: Add sugar and salt; stir until dissolved.
- Add Coconut Milk: Pour in coconut milk, stir over low heat until smooth. Don’t let it boil hard.
- Pour & Color: Turn off heat, pour into molds while hot. Add food coloring if desired.
- Chill & Serve: Cool, then refrigerate 30+ minutes or until it set. Slice or unmold itand enjoy! 🥥✨
Optional:
- A few drops of pandan or natural food coloring for a layered look
- Pandan leaves for aroma (boil with the agar mixture)
What to Serve With
Looking for the perfect sides to round out your meal? Here are some tasty ideas:
🥗 Starter: Thai Spring Rolls or Samosa
🥩 Main Course: Thai Green Curry with Chicken or Khao Soi
🍛 Side Dish: Thai Sticky Rice or Jasmine Rice
🍰 Dessert: Mango Sticky Rice or Sago Pudding
As a customizable dessert, you can make it into two layers.
The top layer has a mild coconut creaminess, while the bottom layer offers a subtle sweetness from the water or coconut water base.
It’s simple to make yet looks stunning when cut into squares, flowers, or layered jelly cakes.
Whether you’re trying pandan coconut agar jelly, mango coconut jelly, or keeping it classic, this dessert brings a true taste of Thailand right to your table. 🌴✨
🌴 More Thai Jelly Inspirations
- Pandan Coconut Jelly — green and fragrant with pandan extract
- Two-Layer Coconut Agar Jelly — creamy coconut on top, clear layer below
- Mango Coconut Jelly — tropical twist with mango puree
- Thai Tea with Coconut Jelly — milk tea meets wobbly coconut dessert
FAQs
You can, but the texture will be softer and less crunchy. Agar-agar gives that signature Thai jelly bite.
Keep it refrigerated for up to 3-4 days in an airtight container.
Absolutely! Just boil a few pandan leaves with the agar mixture for a fragrant, green hue.
Make this refreshing Thai Coconut Jelly Dessert (Woon-Kati) with coconut milk and agar powder — vegan, light, and perfectly wobbly!
You can use your imagination to create different styles for any occasion. Enjoy! 🎉
Tips
- Use medium heat when boiling agar — high heat can darken the jelly.
- Once sugar is added, don’t overcook — it can turn the jelly slightly brown.
- Use fresh-tasting coconut milk (from white grated coconut or premium carton brands).
- Don’t boil the coconut milk for too long or it will separate (break the oil).
- Always pour on a level surface to get even layers.
- When layering, let the first layer slightly set (tacky but firm) before pouring the next.
- If the first layer is already too firm, make sure the next layer’s jelly mixture is hot to help them stick.
- Use light colors for a natural, pretty finish.
- To release from molds, use a toothpick or skewer to loosen the edges, then flip gently.
- Add boiled pandan leaves for a natural fragrance.
- You can swap part of the water for young coconut water — it gives a richer, more tropical flavor!
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