Living in Canada has given me the opportunity to explore ingredients from many different cultures, but some of my favorite recipes are still the ones that remind me of home. Coconut Milk Jelly (椰汁糕) is one of those timeless Hong Kong desserts that I grew up enjoying at dim sum restaurants and family gatherings.
Now, I love making it in my own kitchen using simple ingredients that are easy to find at Canadian grocery stores. With just coconut milk, milk, sugar, and gelatine, you can create a smooth, creamy dessert that’s perfect for warm summer days or as a light treat after dinner.
Whether you’re introducing your family to a classic Hong Kong dessert or simply looking for an easy no-bake recipe, I hope this Coconut Milk Jelly brings a little sweetness to your table and creates new memories to share with those you love.
Happy cooking!
Looking for More Traditional Chinese Desserts?
If you enjoyed this Hong Kong Style Coconut Milk Jelly (椰汁糕), you may also love our Lotus Seed Beancurd Sheet Egg Sweet Soup (蓮子腐竹雞蛋糖水). This classic Cantonese dessert features soft lotus seeds, silky beancurd sheets, and eggs simmered in a lightly sweet syrup. It’s comforting, nourishing, and just as easy to make at home. Whether you’re craving a refreshing chilled treat or a warm bowl of traditional sweet soup, these timeless recipes are perfect for sharing with family and friends.
👉 Lotus Seed Beancurd Sheet Egg Sweet Soup
Easy Hong Kong Style Coconut Milk Jelly
材料
Main Ingredients
Steps
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Prepare Gelatin
Sprinkle gelatin over cold water and let it bloom for 5 minutes.
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Boil mixture
Heat the coconut milk, milk, and sugar over medium-low heat, stirring occasionally until the sugar has completely dissolved.
Do not let the mixture boil; it should reach approximately 60–70°C (140–158°F).
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Add gelatin
Remove from heat and stir in the bloomed gelatin until completely dissolved.
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Pour mixture into a square mold
Strain the mixture through a fine-mesh sieve to remove any small lumps or bubbles, creating a smoother, silkier texture.
Pour the mixture into a square mold or airtight container.
Let it cool to room temperature, then cover and refrigerate for 3–4 hours, or until completely set.
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Cut into bite-sized cubes
Once the coconut milk jelly has fully set, carefully remove it from the mold and cut it into bite-sized cubes.
If desired, coat each piece evenly with desiccated coconut for an extra layer of coconut flavor and texture before serving.
Serve and Done
Cooking Tips 烹飪技巧
- Use full-fat coconut milk instead of a coconut milk beverage for a richer flavor and creamier texture.
- Adding whipping cream creates an extra smooth and silky coconut milk jelly.
- For a firmer texture that's easier to cut into cubes, increase the gelatine powder to 22–24 g.
- Straining the mixture through a fine-mesh sieve helps remove small lumps and air bubbles, resulting in a smoother, more delicate finish.
