If you ever had Thai Street Food, you know how to nail with very little taste. Thai coconut jelly is one of these calm stars. It is soft, a little hopping, smells of fresh coconut and slides slightly down. No drama, no ten -stage cooking dance. Just a few ingredients and a little patience.

Here is the turn – we keep it keto. This means that no sugar accidents, no carbohydrates to blame. This version keeps the feeling of the original, but exchanges the sugar for something that has no blood sugar.

Let’s talk about ingredients first. You won’t need much.

What you need

Coconut layer:

• 1 can of coconut milk (400 ml)

• 1 tablespoon of gelatin powder (or agar agar if you want it on a herbal basis)

• 3 tablespoons of erythritol (or monk fruit sweetener)

• pinch of salt

• 1 teaspoon of vanilla (optional, but it brings out a nice mild tone)

Clear layer (Jelly water layer):

• 1 cup of water

• 1 tablespoon of gelatin powder (or agar agar)

• 1.5 tablespoons of erythritol

• Only a few drops of pandanessence (if you like the classic Thai Street Snack aroma)

Now you can only do this coconut or add a clear layer for this funny two -tone look. It’s your call. Children love the layers. Adults pretend that they don’t care, but they are always enough for seconds.

Step-by-step instructions

Step 1: Set up your shapes

Before you even start cooking, get your Jelly forms ready. Silicone shapes work best – easy to fall. If you don’t have this, a square glass bowl works well. You can cut them into cubes later. Either way, oil the surface slightly. Coconut oil works great.

Step 2: First do the clear layer

If you run the layered version, start with the clear.

• Heat 1 cup of water in a small saucepan.

• Sprinkle the gelatin or agar over the water. Stir well until they are completely dissolved.

• Add sweetener and pandan essence (or vanilla if you don’t have Pandan).

• Stir and heat it carefully – don’t let it cook. As soon as everything is good and clear, pour into your forms or in court. Fill only halfway. They pour the coconut layer on it as soon as it sets one.

• Let it cool slightly and put it in the fridge. It should be firmer in about 20 to 30 minutes.

Step 3: coconut shift time

• Pour the coconut milk in another pot.

• Sprinkle the gelatin evenly over the milk. Let it sit for 2 minutes – that helps to bloom.

• Heat gently after blooming. Add sweeteners, salt and vanilla.

• Stir until everything has dissolved, but don’t let it cook.

• Remove from the stove and let it cool for 5 minutes – not too long, just enough so that the lower jelly does not melt.

Step 4: pour and cool

As soon as the clear layer is solid, pour the coconut layer carefully over it. Use a spoon to break the fall when you flock out of a jug – in this way the floor is not disturbed.

Put it back in the fridge for at least an hour. You will know that it is finished when it doesn’t wobble like water.

How it tastes

Creamy above. Cool and slightly sweet underneath. You get the coconut first, then the subtle elevator from the clear jelly. The sweetness is mild – just enough to satisfy a dessert request without punching it in the face. It is soft, light and refreshing. Great after a difficult meal or exactly when you have bored and want something cold.

Why people love it

Because it’s stupid. No oven. No mixer. No dough. You just stir and wait. It also looks cute in the fridge – as if you are doing a lot more effort than you actually did.

It is also ideal for preparing meals. Make a batch on Sunday evening and you have a small delicacies in the fridge all week. Some people freeze it and say it is like coconut bites – I haven’t tried it myself, but now I’m curious.

Things that could go wrong (and how to fix them)

It’s too soft: You didn’t use enough gelatin. Next time go a little more difficult. Keto -sweeteners do not bind like sugar either, so you may need a tiny additional pinch.

It’s too heavy: This is agar agar that does his job. It sets quickly and firmly. Use less or switch to gelatin if you like it soft.

It separates: Caps if a layer is too hot when it is poured over the other. Cool both layers a little before combining.

White layer becomes grainy: Your coconut milk probably slipped. Don’t cook it – warm it up gently.

Can you exchange ingredients?

Fully. The following works:

• Sweetener: Mönch fruit, stevia, allulose – simply adjust to the taste.

• Gelatin: Agar agar if you are a vegetarian. But you know that agar sets faster and harder.

• Flavors: Add coffee to the clear layer if you want a Thai ice coffee atmosphere. Or mix Matcha into coconut milk for a green turn.

Serve ideas

• Cut them into squares and serve on banana leaves if you feel chic.

• Go to small cups for party blankets.

• Layer in a glass for a “wow” effect -like a Thai keto parfait.

You could even prick a stick and freeze it for a provisional jelly pop. Children become wild for them. Adults sneak up when nobody looks.

Story Time: How I found this recipe

This came from a trip to Bangkok in 2019. Sweat, sticky and tired – I went into a small alley and saw a white, white white jelly in cups. No sign. No brand. Just a stack of plastic containers and their screaming prices in humans. I tried and forgot that I even sweated. It was cute, soft and somehow felt at home.

Years later I wanted that again, but without sugar. Tried a few versions. Something failed. I nailed it. And here we are.

Is it really keto?

Yes – but how everything else is important. Each piece (e.g. 1-inch cubes) has 1–2 g neto-flohydrate, depending on the sweetener and coconut milk. Check your labels. Some brands sneak into sugar. The real MVPs here are unsweetened coconut milk and a clean sweetener.

No rice flour. No strength. No milk. Only the good stuff.

Diploma

No drama. No long baking times. Just a cold, soft jelly with large coconut energy and carbohydrate bill. Keep it in your fridge, bring it to a grill or sneak it into lunch boxes. People won’t believe that it is keto – and they don’t have to know unless they ask.

Try it once. It is one of these recipes that sticks. Not because it is trendy, but because it’s good, simple and has the feeling of getting away with something sweet.

If you do it, lean on it. Try a chocolate layer, mint or even chilli if you are brave. But the coconut base? Don’t touch that. It’s perfect.

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