Image: Mai Siam

Coconut Milk Agar Agar

Woon Kha Thi

Agar agar is a quick gelling agent, made from seaweed, and suitable for vegetarians and vegans. Agar thickens when cold. The jelly is firm to the touch and can be handled. In this recipe I have combined agar with coconut milk and palm sugar, both available online.



  • 1 cup loosely packed agar agar (soaked in cold water) (approximately 15g dry agar strips)?or 1 heaped tsp dry agar powder sprinkled over water
  • 350 ml water
  • 85 ml?Mai Siam Palm Sugar (142g sugar boiled in 100ml water and strained)
  • 200 ml Mai Siam Coconut Milk (1/2 tin - freeze remainder)
  • ?? tsp salt


  • Put agar in a pan with water and boil slowly until agar agar is dissolved. If using powder, sprinkle over water.
  • Add liquid palm sugar and salt.
  • Bring mixture to the boil, then add coconut milk.
  • Reduce heat and keep stirring until it starts to boil.
  • Pour through a strainer into a square dish and allow to cool.
  • When cool the jelly can be cut into squares.
  • Remember to keep this jelly refrigerated.