Meet Aunty’s Thạch Dừa, the easiest Vietnamese Coconut Jelly Summer has ever seen! This deliciously light dessert is kid friendly and comes with unforgettable coconut flavors. The top is jazzed up using a velvety cream layer to ensure every bite is super luscious!
The best dessert to celebrate Summer
If there’s one edible gift that we get significantly more than others, it’s Aunty’s homemade Thạch Dừa. Seeing as she’s one of the best home cooks I know, I’ve been on an mission to learn more recipes from her. This dessert was the first of many.
And after taking notes on how Aunty prepares her jelly, I now know why she makes it so often.
It’s super easy, using only 5 ingredients!
For such a simple summertime dessert, you’ll love how wonderfully light and refreshing every bite is. What sets it apart from its earthier counterpart, Sương Sáo (Grass Jelly), is that you have split layers - the top tastes likethe essence of coconuts infused with velvet cream and the bottom a tropical sweet delight.
It’s not quite as soft as a classic Chinese Silky Egg Pudding (冰花燉蛋), but it offers an ultra satisfying snappy texture. You can pair that addictive mouthfeel with desserts like Taro and Sweet Potato Balls Dessert (九份芋圓) to start an exciting party for your tastebuds.
Whether you eat Thạch Dừa as is or with other toppings, make sure that it’s served straight out of the fridge. That way, you can let the dessert take you to the heart of Summer!
Why this recipe works
- Using jelly powder quickens the process and helps everything to start setting instantly.
- Coconut water and cream keeps the flavors true to the name of the dessert.
- More liquid means the Thạch Dừa texture is soft and enjoyably chewy.
What you’ll need
About the ingredients
Aunty uses more coconut water than the jelly packet recommends because we like our jellies on the softer side. If you prefer it firmer, use less liquid.
The cream is entirely optional and can be skipped altogether or replaced with coconut milk.
You can even cut up fresh coconut pieces and add it into the cooked mixture to set with the jelly.
How to make this recipe
Combine sugar and jelly powder in a bowl.
Bring the coconut water to a boil in a pot, then add the salt and sugar mixture in. Lower the heat to medium and stir for 5 minutes or until it begins to thicken.
Note: If you used more liquid, it will not thicken very much. Just know that once it starts to get thicker, it’s ready.
Pro Tip: Use a whisk to distribute the sugar well.
Set up the containers and pour the liquid through a sieve until each one is roughly 2/3 full. Leave about 600mL (2 1/2 US cup) of the coconut water mixture in the pot.
Let the poured contents rest as you work on the cream.
Bring the heat back up to high and pour the coconut cream in. Stir until just combined.
Hold the sieve above each container and pour a thin layer of the cream about 5mm (0.2″) thick on top of the setting jelly.
Note: When pouring the top layer on, make sure that the bottom layer is slightly sticky to the touch. This is vital for helping the Thạch Dừa layers bind together.
Cover the containers with a lid or plastic wrap, then carefully transfer them into the fridge to rest for 3 hours.
Serve cold as is!
Recipe FAQs
Tips for the best results
- Work quickly. The jelly sets fast and you want to make sure the layers set together rather than split apart, so it’s important to pour as soon as the bottom layer gets slightly sticky.
- Use fresh coconut water. Nothing beats the quality of young coconuts without any added preservatives, so try to source some from your supermarket.
- Serve it in a coconut! Extract the liquid as Grandma does for her Thịt Kho and leave the top hanging to act as a lid. Pour the cooked mixture in to set as per normal.
- Leave it in the fridge until just before serving. Thạch Dừa is a great Summer dessert, which is ideally eaten cold. Make sure it’s served right out of the fridge!
Check out our favorite Vietnamese desserts!
- Kem Chuối (Banana and Coconut Ice Cream) - These creamy ice cream bars go hand-in-hand with Thạch Dừa as two of the best ways to cool down in scorching heat.
- Chè Đậu Trắng (Sticky Rice Pudding with Black Eyed Peas) - You can’t go past a thick and indulgent Vietnamese classic served hot or cold.
- Sinh Tố Bơ (Avocado Smoothie) - Take advantage of avocado season and make this deliciously simple drink using just a handful of ingredients.
- Chè Trôi Nước (Glutinous Rice Balls) - Turn dessert making into a family event by rolling, wrapping and cooking these incredibly satisfying parcels.
- Bánh Kẹp (Coconut Pandan Waffles) - If you’re after a toasty after school or work snack, there’s nothing better than some sweet and aromatic waffles!
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