“Let’s make Thai Coconut Pandan Jelly – a light and refreshing dessert with a tropical twist!”

Step 1 – Pandan Layer:
“Start by blending 6 pandan leaves with 1 cup of water. Strain it to get the pandan juice, or use 1 tsp of pandan extract. In a pot, mix the pandan juice, 1 1/2 cups water, 2 tbsp sugar, and 1 tbsp agar-agar powder. Heat and stir until everything is dissolved. Pour the mixture into molds and let it cool.”

Step 2 – Coconut Layer:
“Next, for the coconut layer, heat 1 cup coconut milk, 1/2 cup water, 1 tbsp agar-agar powder, and 2 tbsp sugar in a pot. Stir until dissolved and well mixed. Pour this over the set pandan layer.”

Step 3 – Set and Chill:
“Let the jelly cool to room temperature, then chill in the fridge for at least 2 hours. Once firm, it’s ready to serve!”

Outro:
“Perfectly creamy and fragrant! This Thai Coconut Pandan Jelly is a simple yet delicious treat for any occasion. Try it out and enjoy a taste of Thailand!”

Ingredients List (for caption):

• 6 pandan leaves (or 1 tsp pandan extract)
• 1 cup water (for pandan juice)
• 1 1/2 cups water (for pandan layer)
• 2 tbsp sugar
• 1 tbsp agar-agar powder
• 1 cup coconut milk
• 1/2 cup water (for coconut layer)

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