Coconut Jelly Duo Recipe วุ้นกะทิ - Hot Thai Kitchen!

So excited to share with you the traditional recipe that inspired my wildly popular Mango Coconut Jelly Cubes recipe! In this dessert, there are two layers representing two different life stages of the coconut: coconut water from a young coconut, and coconut milk from a mature one. Perfumed with aromatic pandan leaf, the combination is wonderfully refreshing and reminds me of home every time. It is very easy to do as well, and you can speed it up significantly by making only 2 layers instead of 5 like I did!
Got questions about agar agar? Check out this FAQ video: • Agar Agar FAQ: What yo...
Mango Coconut Jelly Cubes: • Mango Coconut Jelly (A...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note:

[@marisolsantana2608]

Here from SAS-ASMR! new subscriber ;)

[@aishaismail3637]

am I the only one who came here from SAS-ASMR

[@lyndakap]

SAS got me here too

[@huilinggoh2886]

Another little tip to get the layers to stick together is to use a toothpick to scratch shallow lines on the surface of the bottom layer. With this you don't have to get that fine balance between just set and too set. The liquid seeps into the shallow lines and fuses together much better

[@TonOfLau]

my grandma makes these with fresh coconut juice and lets it set back in the coconuts. they're fresh and are a GREAT summer treat <3

[@SweetandMellow999]

Made this and my mom loved it! I use to buy this in the Vietnamese stores and they are expensive $4 for a small container! Making this saves me money! Thanks Pai!

[@bikramdas01]

Looks so beautiful...amazing. Thanks for sharing the recipe Pailin.

[@LiizyMoah]

My mom used to make this all the time! It's something about the texture that makes it soo addictive. Love this!

[@julykisses]

I’m so happy to find this recipe. This is my childhood favorite dessert.

[@yasminemckee-wright4953]

Thanks so much for your wonderful videos. I'm in Sydney (Australia) and have loved experimenting at home with these. I've just recently made the coconut jelly, but I didn't have the pandan. Instead, I put some vanilla extract in the coconut milk layer, and a cinnamon quill in the coconut water layer. Very subtle flavours, and very enjoyable! :)

[@nisharaj6892]

Hey, I’ve tried this recipe and the jelly turned out to be amazing! Thank you for the recipe 😊

[@lilyyap4984]

Pailin, thanks for ur recipe sharing...I'm really enjoy watching your cooking video....👍

[@metriodfan77]

Made it and it turned out great! Thanks for the recipe!

[@loan236]

Love your instructions and accent bcoz it's clear,easy to understand.noted down your recipe,thanks a lot

[@anditskathy3902]

i love the way how you instru us how to make the food. love you!

[@huongmija5991]

omg, I'm so so so into your smile and your personality - vibrant, uplifting and funny all at a sudden :) even though I sometimes don't need the recipe, I love to turn on your vids to find some smile :) thank you for both the great recipes and the spreadable vibe :D

[@bubbyheart]

Ahh, I love this! In Singapore growing up, Thai restaurants often had this with little strips of young coconut meat in the clear layers.

[@awhbow8402]

anyone else here from SAS-ASMR?

[@marielibutan1863]

Fascinating and looks yummy too!love it ,thanks