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Vietnam · Dessert

Pandan Coconut Jelly (Rau Cau Dua)

40 min
210 kcal
6 servings

By eatmundo · August 4, 2026

Pandan Coconut Jelly (Rau Cau Dua)🇻🇳AI-generated image

Same ingredients, elsewhere in the world

13 matches

Dishes from other countries' kitchens, made from the same core ingredients as Pandan Coconut Jelly (Rau Cau Dua). The percentage is the share of ingredients the two recipes have in common.

Same technique: Custard & pudding44 recipes from 18 countriesSee all 13 matches

A refreshing two-layered jelly dessert featuring the aromatic fragrance of pandan and the rich creaminess of fresh coconut. Perfect for hot summer days, this dessert is chilled until firm and bouncy.

According to eatmundo's ingredient comparison, the closest dish to Pandan Coconut Jelly from another cuisine is Coconut Agar Jelly (Malaysia): the two share 100% of their ingredients.

Ingredients

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6 servings

How to Make It

  • 1

    Dissolve 10g of agar powder in 600ml of water and let it soak for 10 minutes.

  • 2

    Simmer the agar mixture over medium heat, stirring constantly until completely clear, about 5 minutes.

  • 3

    Add 100g sugar and 1g salt, stirring until dissolved.

  • 4

    Take 30g pandan leaves, blend with 100ml water and strain to get a vibrant green extract.

  • 5

    Pour half of the agar mixture into a separate pan and stir in the pandan extract.

  • 6

    Pour the pandan mixture into a jelly mold and let it set at room temperature until a thin skin forms.

  • 7

    Add 400ml coconut milk to the remaining clear agar mixture, heat gently to warm through without boiling.

  • 8

    Gently pour the coconut layer over the pandan layer and refrigerate for 2 hours until fully set.

Frequently Asked Questions

What is Pandan Coconut Jelly?

Pandan Coconut Jelly, or Rau Cau Dua, is a Vietnamese dessert made from agar powder, coconut milk, sugar, and pandan leaf extract. This layered jelly is typically served chilled as a refreshing treat after a meal.

Can I use gelatin instead of agar?

Agar produces the authentic firm, 'bouncy' texture preferred in Vietnam; gelatin will be much softer.

How do I ensure layers stick together?

Gently pour the second layer over the first once a thin skin has formed on it at room temperature.

What if my agar jelly isn't setting?

You likely didn't simmer it until completely clear or the ratio of agar to liquid was too low.

Is pandan extract necessary?

Pandan is key for the signature Vietnamese flavor, but you can substitute with vanilla in a pinch.

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