Silky Chai Milk Tea with Pandan Coconut Jelly

Whether you’re team “boba” or team “bubble” tea, we hope you get a chance to enjoy one of our favourite ways to sip tea. This delightful dessert is made using Pandan leaves and coconut milk, which are two common ingredients in traditional Indonesian cooking. Pandan is a tropical plant that adds a lovely aroma and unique flavor to dishes, while coconut milk is often used in sweet treats. The result is a sweet and refreshing jelly that's perfect for a hot day!

How to make Pandan Coconut Jelly


  • 1 tbsp agar agar or gelatin
  • 500 ml water
  • 165 ml coconut milk
  • 1 tsp pandan extract
  • 1/4 cup sugar
  • Pinch of salt

Instructions: In a small saucepan, combine the agar agar or gelatin, water, and sugar. Stir until the agar agar or gelatin and sugar have dissolved. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.

Reduce the heat to low and continue to simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the coconut milk, pandan extract, and pinch of salt.

Pour the mixture into a 9x9 inch square baking dish or individual molds. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or until set.

Once set, cut the jelly into squares or remove from molds and serve with our Silky Chai milk tea. Enjoy and Happy Bubble Tea day, friends! 🧋 #bubbleteaday #april30

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