Vietnamese Jelly Soup with Coconut Milk and Pandan

Vietnamese jelly soup is a chilled sweet soup, or chè, made here with soft black grass jelly, pandan-scented sugar syrup, and creamy coconut milk. It is a refreshing dessert with contrasting textures, and canned grass jelly makes this version simple to prepare at home; ingredients and toppings vary among cooks and regions.

Ingredients

1 can black grass jelly, about 19 oz (540 g), packed in liquid
1 can full-fat coconut milk, about 13.5 fl oz (400 ml), well shaken
1/2 cup water (120 ml), for the coconut sauce
1/2 cup water (120 ml), for the syrup
1/3 cup granulated sugar (67 g), for the syrup
3 tablespoons granulated sugar (38 g), for the coconut sauce
1 pandan leaf, about 12 in (30 cm), rinsed and tied in a knot; optional
1/8 teaspoon fine salt (about 0.7 g)
2 cups ice cubes (about 280 g), or as needed for serving

Instructions

Drain and cut the jelly. Open the can and pour the grass jelly into a fine-mesh strainer. Rinse it briefly under cool running water if the packing liquid smells strongly flavored, then let it drain for a minute. Cut the jelly into bite-size cubes, about 1/2 inch (1.25 cm). Transfer the cubes to a covered container and refrigerate while you make the sauces. Grass jelly is tender, so use a sharp knife and avoid stirring it roughly.
Make the pandan syrup. Put 1/2 cup water, 1/3 cup sugar, and the knotted pandan leaf, if using, in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 3 minutes, then turn off the heat and leave the leaf in the pan for 5 minutes to infuse. Remove and discard the leaf. Let the syrup cool; it will remain pourable when chilled. If you prefer a less sweet dessert, begin with 1 tablespoon of syrup per serving and add more at the table.
Cook the coconut sauce. In a second small saucepan, whisk together the coconut milk, 1/2 cup water, 3 tablespoons sugar, and salt. Add the second pandan leaf only if you have an extra one; the same leaf used for the syrup can be rinsed and reused, though its flavor will be milder. Warm over medium-low heat for about 7 minutes, stirring often, until steaming and smooth. Do not let the mixture boil hard, which can make the coconut milk separate or develop an oily surface. Remove the pandan leaf and take the pan off the heat.
Cool and chill. Leave the coconut sauce at room temperature for 10 minutes, stirring once or twice so it cools evenly. Cover the sauce and refrigerate it and the syrup for 30 minutes. Keep the jelly chilled as well. The sauce may look slightly thicker once cold; stir it before serving. For a quicker service, set the covered sauce pan in a bowl of cold water, stirring the sauce as it cools, then refrigerate it.
Assemble the bowls. Divide the grass jelly among four dessert bowls. Spoon about 1 tablespoon of syrup over each portion, add a few ice cubes, and pour roughly 1/2 cup (120 ml) of coconut sauce over the top. Taste and add more syrup if you like. Serve immediately, while the ice is still crisp and the jelly remains cold.

Tips

Check the jelly before cutting. Canned grass jelly is usually sold in a soft block surrounded by liquid. Drain it well, but do not press or squeeze it; pressing can break the delicate block and leave you with uneven pieces. A clean, smooth cut makes the bowls easier to spoon.
Adjust sweetness in the bowl. Coconut milk varies in richness, and canned jelly may have a faint sweetness of its own. Keeping syrup separate lets each person adjust the dessert without making the whole batch too sweet. If the sauce tastes flat, a small extra pinch of salt can make its coconut flavor more pronounced without making it taste salty.
Keep the coconut milk at a gentle heat. Stir as it warms and take it off the burner as soon as it is steaming and smooth. A vigorous boil is unnecessary. If a thin layer of coconut fat forms as the sauce cools, whisk it back in before pouring.
Plan around the ice. Ice dilutes the dessert as it melts, so add it just before serving. If you are serving several people over time, set out chilled jelly, sauce, and syrup separately and let everyone assemble a bowl when ready.

Serving Suggestions

Serve this dessert in small bowls or short glasses with a spoon. A good serving has a little of each component in every bite: grass jelly for a mild, herbal flavor and soft, slippery texture; coconut sauce for creaminess; and syrup for sweetness. The recipe is designed for four modest dessert portions, but you can divide it into smaller tasting portions after a substantial meal.

For a more substantial bowl, offer cooked tapioca pearls, sweet red beans, or thin strips of ripe jackfruit on the side. These are common choices in assorted Vietnamese sweet soups, though toppings vary and are not required for this grass-jelly version. Keep additions in separate dishes so the jelly remains the focus and guests can choose their own combination. A little crushed ice works well, but avoid filling the bowls with ice if you want the coconut sauce to stay flavorful.

Variations

Without pandan: Leave out the leaf and make the syrup as written. Pandan contributes a gentle, fragrant, grassy aroma; the dessert is still balanced without it. If pandan leaves are hard to find, a small drop of pandan extract can stand in, but extracts vary in strength and may be tinted or sweetened. Follow the label and add it gradually to the cooled syrup rather than adding an unmeasured amount to the pan.

Use grass jelly powder: If canned jelly is unavailable, prepare a plain grass jelly powder according to its package directions, using the stated amount of water. Products differ in how much liquid they set, so the package ratio is more reliable than a general conversion. Cool the set jelly, cut it into cubes, and use it in the same way. Powdered jelly may set firmer or have a different herbal intensity than canned jelly.

Add basil seeds or tapioca: For basil seeds, soak 1 tablespoon (about 12 g) in 1/2 cup (120 ml) cool water for about 10 minutes, then drain any excess water and spoon a little into each bowl. The seeds become tiny gel-coated beads and add texture, not much flavor. For tapioca pearls, cook 1/4 cup (about 45 g) dry small pearls according to their package directions, rinse until cool, and add them just before serving; they are best freshly cooked because they firm up in the refrigerator.

Make the sauce richer or lighter: For a richer pour, use coconut milk without adding the 1/2 cup water, then warm it gently and adjust the sweetness to taste. For a lighter sauce, replace some of the coconut milk with water. The lighter version tastes less creamy, so keep the syrup separate and add it carefully rather than automatically increasing the sugar.

Storage and Reheating

For the best texture, store the grass jelly, coconut sauce, and syrup separately in covered containers. Refrigerate them within 2 hours of preparation. The jelly and coconut sauce keep for about 3 to 4 days in the refrigerator, and the syrup can be kept in a clean covered container for the same period. Follow any shorter storage guidance printed on the grass-jelly packaging. Do not leave the coconut sauce sitting at room temperature during a long serving period; return it to the refrigerator after portioning.

Do not add ice until each bowl is served. Once assembled, the dessert is best eaten right away because melted ice waters down the sauce and the jelly can absorb extra liquid. If a prepared bowl has been left out for more than 2 hours, discard it rather than saving it. Freezing is not recommended: thawed grass jelly tends to lose its smooth, delicate texture, and coconut sauce may separate.

This dessert is normally served cold, so reheating is not necessary. If you want warm coconut sauce for a different serving style, warm only the sauce gently in a small pan and do not heat the jelly or ice. For food safety, USDA guidance is to reheat leftovers to 165°F (74°C); check the sauce with a food thermometer if reheating stored leftovers, then serve it separately over chilled jelly. Do not repeatedly warm and cool the same portion.

Frequently Asked Questions

Is Vietnamese jelly soup a savory soup?

No. In this recipe, “jelly soup” refers to a sweet Vietnamese dessert in the broad family of chè. It is served chilled with grass jelly, sweet syrup, and coconut milk rather than as a hot, savory broth. English names for Vietnamese desserts are not always standardized, so you may also see it described as grass jelly with coconut milk.

What does grass jelly taste and feel like?

Grass jelly has a mild, slightly herbal flavor and a soft, delicate set. It is not as sweet as gelatin dessert, which is why syrup and coconut sauce are served with it. The texture should be easy to cut and spoon, not chewy like tapioca. Its exact flavor and firmness depend on the product.

Can I make Vietnamese jelly soup ahead?

Yes. Cut and chill the jelly, and prepare the syrup and coconut sauce up to a day ahead. Keep each component covered and refrigerated, then stir the sauce and assemble individual bowls just before serving. Cook optional tapioca pearls close to serving time because they tend to become firm after chilling.

Can I use coconut cream instead of coconut milk?

You can, but coconut cream is thicker and richer. Use about 1 cup (240 ml) coconut cream with 1 cup (240 ml) water in place of the can of coconut milk and its added 1/2 cup water, then taste before adding all the sauce sugar. The finished topping will feel fuller and may need extra stirring after chilling.

Why did my coconut sauce separate?

It may have been boiled too vigorously or heated for too long. Warm coconut milk over medium-low heat and stir it regularly, stopping when it is steaming and smooth. If a little separation appears, whisk the sauce while warm; a fully broken sauce may not return to a perfectly smooth texture, but it is still usable if it has been handled and stored safely.

Can I make this recipe dairy-free or vegan?

The ingredients listed are already dairy-free and plant-based, provided the grass jelly and any optional toppings are made without animal-derived ingredients. Check package labels, particularly for prepared jelly, flavored extracts, and tapioca products. If using a sweetened or flavored coconut product, taste it first and reduce the added sugar if needed.

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