Woon Maprao (Coconut Water Jelly)
Clear, wobbly jelly made from sweet coconut water and young coconut flesh. Three ingredients and the coolest bite in Thailand.
Ingredients
- 500 ml coconut water (from 2 young coconuts or a carton)
- 1½ tsp Agar agar powder
- 60 g sugar (to taste)
- 100 g young coconut flesh, cut into strips (optional)
- 1 pandan leaf, knotted (optional)
Method
- Whisk the agar powder and sugar into the cold coconut water in a saucepan.
- Add the pandan and bring to the boil over medium heat, stirring, then simmer for 2 minutes to fully activate the agar.
- Take off the heat and remove the pandan. Spread the coconut flesh in a small dish, a tray or little cups.
- Pour the hot liquid over and let it set at room temperature, then chill for 2 hours, until firm.
- Cut into cubes or turn out of the cups and serve cold.
Tips
- Agar sets at room temperature, so pour it straight away.
- Serve the jelly in the coconut shell for a party: pour the mix back into halved, drained coconuts.
Sources
Written in our own words after cross-checking these recipes:
Open Woon Maprao (Coconut Water Jelly) in Nouns Cooking