Vietnamese coconut jelly, also known as thạch dừa or sương sa hạt lựu, is a light, refreshing dessert made from coconut milk, sugar, and agar agar. This delicate, translucent jelly is a staple at Vietnamese gatherings and celebrations. Its sweet coconut flavor and velvety soft texture make it a delicious end to any meal.
Vietnamese coconut jelly is unique among desserts for its use of coconut milk as the primary ingredient. Coconut milk lends a rich, creamy flavor without the heaviness of cream or milk. The agar agar provides structure so the coconut milk can set into a jelly-like solid. The result is a dessert that is fluffy and full of coconut essence, yet still light and refreshing. Let’s learn with Cheen Huaye how to cook Thach Dua at home for your family right away.
History And Origin Thạch Dừa
The origins of Vietnamese coconut jelly can be traced back centuries to the Mekong Delta region of southern Vietnam. This fertile land was ideal for growing coconuts, a staple crop in Vietnam. Coconuts and coconut milk frequently appeared in Vietnamese cuisine, used in curries, stews, and desserts.
Agar agar, derived from seaweed, was likely introduced to Vietnam by Chinese or Japanese traders. Its ability to turn liquid into a gelatinous solid was a culinary revelation. By combining agar agar with creamy coconut milk and sugar, Vietnamese cooks created a unique jelly that became popular for its refreshing qualities.
Vietnamese coconut jelly first emerged as a cold dessert to contrast spicy curries and noodle dishes. It was an efficient way to utilize leftover coconut milk. The jelly could be steamed in small cups for individual servings. Vendors soon began selling the jelly from shoulder poles and carts on Vietnamese streets.
Over decades, the basic jelly evolved into numerous variations as vendors experimented with toppings and flavors. Tapioca pearls, jackfruit, mung beans, and coconut shavings were just some of the add-ins. Syrups in pandan, coffee, and fruit flavors complemented the coconut jelly base. These fun new twists made coconut jelly even more beloved.
As Vietnamese communities spread around the world, their coconut jelly traveled too. Today, you can find coconut jelly in Vietnamese restaurants globally. It remains a taste of home for many in the Vietnamese diaspora.
Making Vietnamese Coconut Jelly
To make this quintessential Vietnamese dessert, you need just three core ingredients – coconut milk, sugar, and agar agar powder. Many recipes also include accessories like fruit and herbs to amplify the flavors.
The base of Vietnamese coconut jelly is coconut milk. Full-fat coconut milk is essential for getting the rich, creamy texture. Agar agar powder acts as the gelling agent that transforms the coconut milk into a wiggly jelly consistency. White sugar sweetens the jelly. Most recipes call for simple syrup made from boiling sugar and water together.
Beyond the core ingredients, many cooks add extra flavors. These include:
- Fruit like jackfruit, mangoes, bananas, or lychees add a fruity brightness.
- Herbs like pandan leaves infuse the jelly with floral, grassy flavors.
- Nuts like peanuts or cashews add crunch.
- Sweetened condensed milk makes the jelly extra decadent.
Making Vietnamese coconut jelly requires just a few steps:
- Simmer the agar agar in water until dissolved.
- Add sugar and cook until you have a simple syrup. Let cool.
- Heat coconut milk in a pot until just beginning to bubble.
- Add the simple syrup and agar agar. Cook for 2-3 minutes, stirring constantly.
- Remove from heat and mix in any additional fruits, herbs, or flavors.
- Pour into a mold and refrigerate for at least 2 hours until solid.
- Slice and serve chilled.
Tips Making Thạch Dừa At Home
- Soak the agar agar in water for 10-15 minutes before simmering to help it dissolve.
- Stir the jelly mixture constantly after adding the agar agar to prevent clumping.
- Avoid overcooking, as high heat can make the jelly rubbery.
- Let the completed jelly fully cool and set in the fridge before slicing neat squares.
- Garnish with extra fruits, herbs, coconut shavings or chocolate for added flavor and crunch!
Making Vietnamese coconut jelly does require some advanced planning since the jelly needs time to fully set. However, the hands-on cooking time is under 30 minutes. With some practice, you can master this iconic Vietnamese dessert.
Health Benefits Thạch Dừa
Beyond its refreshing taste, Vietnamese coconut jelly has several nutritional benefits that make it a healthy dessert choice.
Coconut milk provides the majority of the jelly’s nutrients. A good source of healthy fats, coconut milk contains lauric acid and medium chain triglycerides (MCTs). MCTs are directly absorbed and used by the body for energy. The saturated fats in coconut also contain antioxidant properties.
Coconut milk offers vitamin C, vitamin E, iron, selenium, calcium, magnesium, and phosphorus. As a plant-based milk, it contains no cholesterol or lactose, making it suitable for vegans and the lactose intolerant.
Agar agar is a vegan gelling agent rich in fiber. The fiber in agar may aid digestive health and appetite control. Agar is also a prebiotic that feeds beneficial gut bacteria.
Overall, Vietnamese coconut jelly can support heart health, weight management, digestion, immunity, and energy levels. It provides key vitamins and minerals, healthy fats, protein, antioxidants, and prebiotics.
When enjoying this dessert, moderating sugar content is wise. Fresh fruit toppings add fiber, vitamins, and nutrients without excess sweetness. Vietnamese coconut jelly can be a hydrating, energizing treat as part of an balanced diet.
Where to Find Vietnamese Coconut Jelly?
Vietnamese coconut jelly has expanded far beyond its native origins. This once street food treat is now served globally at Vietnamese restaurants and available for home cooks too.
In Vietnam, coconut jelly remains a classic dessert, roadside snack, and home recipe. Hanoi and Ho Chi Minh City boast street vendors selling cups of jelly with tapioca pearls, mung beans, and fruit. High end restaurants include coconut jelly on menus as well.
Major metropolitan areas like Los Angeles, Houston, and Sydney have multiple Vietnamese eateries preparing freshly made coconut jelly. Specialty Asian grocery stores across North America, Australia, and Europe stock essential ingredients like agar agar powder and canned coconut milk.
Cooking blogs provide many recipes for homemade Vietnamese coconut jelly. Tips help perfect the ratio of ingredients for ideal texture. For those without time to cook, pre-made coconut jelly cups and desserts can also be ordered online.
Next time you crave something cool, sweet, and creamy, try this popular Vietnamese treat. Coconut jelly offers a taste of tropical paradise in every soft, silky bite.
FAQs: Thạch Dừa
Is Vietnamese coconut jelly suitable for vegans?
Yes, traditional recipes use plant-based ingredients like coconut milk and agar agar, avoiding any animal products. Read labels to confirm packaged coconut milk and agar powder used are 100% vegan.
What is agar-agar?
Agar agar is a gelatinous substance derived from red algae or seaweed. It acts as a vegan alternative to gelatin in jellies and gummy candies. Agar powder dissolves in hot liquid and turns into a solid gel when cooled. This makes it perfect for shaping coconut milk into jelly.
What are some common toppings for Vietnamese coconut jelly?
Popular add-ins are fruit like mango, lychee, and jackfruit; sweetened beans like mung beans; and textured pearls like tapioca or sago. Toasted coconut flakes, crushed peanuts, and coconut shavings also complement the jelly.
Conclusion: Thạch Dừa
In conclusion, Vietnamese coconut jelly is a one-of-a-kind treat merging rich coconut flavor with fun, bouncy texture. Born in Southern Vietnam less than a century ago, this inventive dessert has become a beloved snack across the country. With just three ingredients, you can make this tasty jelly yourself at home. Vietnamese coconut jelly offers satisfying sweetness along with nutritional benefits from coconut milk and agar agar. Next time you need a refreshing pick-me-up, grab a cube of thạch dừa! This jelly treat promises flavor and fun in every bite.
Thạch Dừa (Vietnamese Coconut Jelly)
Notes
- Fresh vs. Packaged Coconut Water: You can use fresh coconut water for the most intense flavor, or use store-bought for convenience. If using fresh coconut water, strain it first to remove any pulp.
- Sweetness: Adjust the sugar amount to your preference. You can start with ½ cup and add more to taste after the jelly has set.
- Variations: Feel free to experiment with different flavors by adding a few drops of pandan essence or vanilla extract to the coconut mixture.
- Leftovers: Thạch Dừa can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredients
- • Coconut Water: 1.5 liters (about 6 cups)
- • Coconut Milk: 1 cup (full-fat or light)
- • Agar Agar Powder: 1.5 teaspoons
- • Sugar: ½ cup (or to taste)
- • Salt: Pinch (optional)
- • Optional for Garnish: Freshly shredded coconut, chopped peanuts, or sliced jackfruit
Instructions
- Prepare the Coconut Mixture: In a saucepan, combine the coconut water, coconut milk, agar agar powder, and sugar. Whisk well to ensure the agar agar dissolves evenly.
- Bring to a Boil: Heat the mixture over medium heat, whisking constantly, until it reaches a simmer. Increase heat slightly and bring to a full boil for 2-3 minutes. Make sure the agar agar is completely dissolved.
- Strain (Optional): If you prefer a perfectly smooth jelly, strain the mixture through a fine-mesh sieve to remove any undissolved agar agar flakes.
- Pour and Set: Pour the hot coconut mixture into individual serving molds or a larger mold. Let it cool slightly at room temperature before transferring it to the refrigerator. Refrigerate for at least 1-2 hours, or until the jelly is completely set.
- Unmold and Serve: Once set, unmold the jelly by dipping the mold briefly in warm water (optional) or gently running a knife around the edges. Cut into cubes or desired shapes and serve. Enjoy the Thạch Dừa plain or garnished with shredded coconut, chopped peanuts, or sliced jackfruit.
Nutrition Facts
Thạch Dừa (Vietnamese Coconut Jelly)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 200 | |
| % Daily Value* | ||
| Total Fat 10 | 15.4% | |
| Saturated Fat 8 | 40% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 30mg | 1.3% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 1 | 4% | |
| Sugars 25 | ||
| Protein 2 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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