Vietnamese Coconut Jelly (Rau Câu Dừa)
Rau câu dừa Say it: rah-oo KOH-uh ZOO-uh
Rau câu dừa is Vietnam's favourite cooling jelly, made by setting sweet coconut water with agar rather than gelatin. Home cooks and street vendors sell it in glasses or trays, often studded with strips of young coconut flesh and perfumed with pandan. It wobbles softly but cuts clean, and stays firm in the tropical heat. The taste is light and clean — sweet coconut, a whisper of salt, and a fresh green note from pandan — which makes it the perfect finish to a rich meal.
Vietnamese Coconut Jelly (Rau Câu Dừa)
Rau câu dừa
Pronounced rah-oo KOH-uh ZOO-uh
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Sprinkle the agar-agar over 1/2 cup (120 ml) of the coconut water in a small bowl and whisk until no dry specks remain. Leave it 5 minutes to bloom — it will turn cloudy and slightly thick.
Pour the remaining 3 1/2 cups (840 ml) coconut water into a medium saucepan with the sugar, salt and pandan leaf. Warm over medium heat, stirring, just until the sugar dissolves and the liquid steams, about 3 minutes; do not let it boil hard.
Add the bloomed agar and bring to a gentle boil over medium heat, whisking constantly. Lower the heat and simmer 2–3 minutes, until the agar is fully dissolved and the liquid looks clear again with no grainy bits; lift out the pandan leaf.
Scatter the coconut strips into a 9x5-inch (23x13 cm) loaf pan, or divide them among six 6-oz (180 ml) glasses. Ladle the hot jelly over them, filling the pan about 1 inch (2.5 cm) deep.
Skim off any foam with a spoon and tap the pan on the counter to release air bubbles. Let it cool at room temperature for 15 minutes — a skin will form and the surface will look glassy.
Cover and chill at least 2 hours, until completely firm and cold; press the centre gently, it should feel springy and not stick to your finger.
To unmold, run a thin knife around the edge, dip the pan in warm water for 5 seconds and invert onto a plate. Cut into cubes or slices; serve the glasses directly.
Regional variant: Two-layer creamy coconut jelly (Rau câu cốt dừa)
Make the clear layer as above and let it set 15 minutes in the fridge. Meanwhile warm 1 1/2 cups (360 ml) coconut milk with 2 tbsp (25 g) sugar and 1 tsp (3 g) agar until the agar dissolves, then let it cool for 5 minutes. Pour it gently over the set clear layer with the back of a spoon and chill 2 hours until firm, giving a translucent base under a creamy white top.
Cook's notes
- Agar needs a short boil to activate — if you only warm it, the jelly stays liquid. Keep the mixture hot while pouring and warm it gently if it starts to set in the pan.
- Taste the coconut water first: if it is very sweet, drop the sugar to 1/3 cup (65 g); if it is bland, add another tablespoon.
- Never freeze the jelly to speed up chilling — it turns spongy and weeps water as it thaws.
Serve with
Serve well chilled on its own or over a little crushed ice, with iced jasmine tea or strong Vietnamese coffee alongside.
Make ahead and storage
Keeps covered in the fridge for up to 3 days; keep it cold, as agar softens in warmth, and do not freeze.
