Kitchen Recipe Collection
Sri Lankan Watalappan Jelly (Coconut Jelly)
A refreshing, wobbly, and lightly sweetened Sri Lankan coconut milk jelly — a simple and elegant dessert made with coconut milk and agar-agar, perfect for a warm tropical day.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 8
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 8 servings
- coconut milk
- agar-agar powder
- sugar
- pandan leaf
- salt
Equipment
- Saucepan
- Jelly mold or baking dish
Instructions
- 1
Dissolve Agar
In a saucepan, combine agar-agar powder with coconut milk, sugar, pandan leaf, and a tiny pinch of salt.
- 2
Heat & Stir
Cook over medium heat, stirring constantly, until the agar-agar is completely dissolved and the mixture is smooth and hot (do not boil vigorously).
- 3
Pour & Set
Remove the pandan leaf. Pour the mixture into a greased mold or baking dish. Allow to cool at room temperature, then refrigerate for at least 2 hours until fully set.
- 4
Unmold & Serve
Cut into squares or unmold onto a plate. Serve chilled.
Cooking Tips
- Agar-agar sets at room temperature — unlike gelatin, it does not need refrigeration to set initially.
- Stir constantly while heating to prevent the agar from settling on the bottom.
- Add a drop of pandan extract for a more intense green color and fragrance.
Variations
- Two-Layer Jelly: Make a plain white coconut layer and a green pandan layer for a beautiful striped effect.
- Mango Jelly: Replace half the coconut milk with fresh mango puree.
Chef's Notes & Storage
- Coconut jelly is a popular dessert at Sri Lankan tea parties and celebrations.
- Storage: Keeps covered in the fridge for up to 3 days.
Nutrition Estimate
115 calories · 1g protein · 14g carbs · 7g fat · 0g fiber per serving
