Thạch Dừa (Vietnamese Coconut Jelly)

5 from 6 votes

Thạch Dừa is the easiest Vietnamese Coconut Jelly ever. This dessert is kid friendly and the top is jazzed up with a velvety cream layer!

Prep Time5

Cook Time5

Jelly Setting Time3

Total Time3 10

Course: Appetizer, Dessert, Snack

Cuisine: Asian, Vietnamese

Servings:

Calories: 371kcal

3 L / 13 US cup coconut water
200 mL / 0.8 US cup coconut cream
1 packet jelly powder (roughly 12 g / 0.03 lb per packet; we get it from the Asian supermarket)
250 g / 0.55 lb sugar (or to taste)
1/2 tsp salt (or to taste)

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!

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!
We use 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.