Rau Câu Dừa
Chè & Tráng miệng • Việt Nam
Về Rau Câu Dừa
Coconut agar jelly — two-layer (pandan green and coconut white)
How to Make Rau Câu Dừa (Traditional & Healthy Version)
Rau Câu Dừa, also known as Vietnamese Coconut Jelly, is a beloved traditional dessert in Vietnam that beautifully showcases the country’s affinity for fresh, tropical flavors. This light and refreshing treat is made from coconut water, coconut milk, and agar agar—a natural, plant-based gelatin derived from seaweed. The dessert is typically served cold, making it a popular choice in Vietnam’s warm climate, especially during festive gatherings and family celebrations. Rau Câu Dừa is prized for its delicate, slightly sweet taste and its beautiful two-layered appearance, with a clear coconut water jelly base and a creamy coconut milk layer on top. The dessert is low in calories, vegetarian, and naturally gluten-free, making it ideal for those seeking health-conscious yet authentic Vietnamese cuisine. Its simple ingredients and minimal use of refined sugar make it a guilt-free indulgence that can be enjoyed by people of all ages, both as a snack or a dessert after meals. The dish is a wonderful introduction to Vietnamese desserts for international food lovers.
Ingredients(for 1 small bowl or 2-3 slices)
- 1 1/2 cups Coconut water (fresh preferred)
- 1/2 cup Coconut milk (unsweetened)
- 2 teaspoons Agar agar powder (bột rau câu)
- 2 tablespoons Sugar (adjust to taste)
- a pinch Salt
- 1 leaf Pandan leaf (optional, for aroma) - optional
- 2 tablespoons Fresh coconut flesh (thinly sliced, optional) - optional
- 1 teaspoon Roasted sesame seeds (for garnish, optional) - optional
Instructions
- 1
In a small saucepan, combine coconut water, 1 teaspoon agar agar powder, and 1 tablespoon sugar. Stir well.
2 minutes
Mix agar agar with cold liquid to prevent clumping.
- 2
Add the pandan leaf (if using) and bring the mixture to a gentle boil over medium heat, stirring constantly until agar agar completely dissolves.
5 minutes
Agar agar dissolves best when boiling; do not skip stirring.
- 3
Remove the pandan leaf. Pour the clear coconut water jelly mixture into small molds or a shallow dish. Let it set at room temperature for 10 minutes.
10 minutes
Let the first layer partially set before adding the next layer.
- 4
In a clean pan, combine coconut milk, remaining 1 teaspoon agar agar powder, remaining 1 tablespoon sugar, and a pinch of salt. Stir well and bring to a gentle boil, stirring until smooth.
5 minutes
Keep heat moderate to avoid separating the coconut milk.
Why This Dish is Healthy
This Vietnamese coconut jelly dessert is a healthy option because it uses plant-based agar agar instead of animal gelatin, contains minimal added sugar, and incorporates coconut water, which is hydrating and nutrient-dense. Its light, refreshing quality makes it perfect for those seeking a naturally sweet treat without excess calories or processed ingredients.
Rau Câu Dừa is naturally low in calories and contains no cholesterol, making it an excellent choice for heart health. The use of agar agar provides a good source of dietary fiber, which supports digestion and gut health. Coconut water is rich in potassium and electrolytes, while coconut milk offers healthy fats, vitamins C and E, and minerals such as magnesium. The dessert is free from gluten and dairy, suitable for many dietary needs.
Pro Tips
- 💡Tip 1: For a crystal-clear jelly, strain the coconut water mixture before pouring into molds.
- 💡Tip 2: Adjust sweetness to taste, as coconut water varies in natural sugar content.
- 💡Tip 3: Use silicone molds for easy unmolding and attractive shapes.
Storage & Serving
Store Rau Câu Dừa in an airtight container in the refrigerator for up to 3 days. Keep covered to prevent it from absorbing other odors. Serve chilled for best texture and flavor.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
| Protein | 1.0 g |
| Carbohydrates | 16.0 g |
| Total Fat | 3.0 g |
| Fiber | 0.0 g |
