How to make Coconut Sương Sa (Vietnamese Coconut Jelly)

Yield: About 4 cups of jelly (or 8–10 koi molds / 1 standard 8-inch pan)
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1–2 hours
Total Time: ~1.5–2.5 hours
Skill Level: Easy, beginner-friendly, and very cute

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Living in SoCal Weather ☀️

Okay, real talk: moving to Southern California has been a vibe. I’m talking year-round sunshine, produce on produce, and weather that makes you crave cold desserts like… all the time.

And nothing hits the spot quite like Sương Sa — a Vietnamese jelly that’s light, bouncy, and so refreshing, especially when made with fresh coconut juice. It’s the kind of dessert that makes you eat it again and again!

So today, we’re making a Coconut Juice Sương Sa, featuring:

• real coconut water
• creamy coconut milk
• chewy agar texture
• optional coconut meat for texture
• and yes — I used fish-shaped molds that my MIL brought back from Vietnam 🐟

But don’t worry — if you don’t have cute molds, you can totally pour this into a regular pan and slice it up into squares.

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What Is Sương Sa?

Sương sa is a jelly dessert made with agar agar, often layered with coconut milk or pandan flavors. Think of it as the Viet version of Jell-O, but way better and not as wobbly.

What makes agar special is that:

• It’s plant-based (vegan-friendly)
• It sets at room temp
• It has a chewy, crisp bite (not jiggly like gelatin)
• It holds up in warm weather (hi SoCal heat!)

And unlike Western-style gelatin desserts, agar-based jelly doesn’t melt as quickly, which makes it perfect for parties, potlucks, and cute mold moments.

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Why Coconut Juice?

Because it’s ✨delicious✨. Especially if you’re lucky enough to score a fresh coconut and crack it open yourself. It’s lightly sweet, refreshing, and balances beautifully with coconut milk for that creamy-meets-fruity moment.

Plus, if your coconut has soft meat inside? Even better. Slice it up and toss it into the jelly for extra texture.

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Ingredients You’ll Need 🍶

For the Full Jelly:

• 1½ cups coconut water (fresh or bottled — Harmless Harvest and UFC are great if you’re buying)
• ½ cup full-fat coconut milk (Chaokoh or Aroy-D preferred)
• 2½ tsp agar agar powder (not flakes! trust me on this)
• ¼ cup sugar (adjust to taste based on your coconut water’s sweetness)
• Optional: Coconut meat strips (from fresh coconut or packaged frozen)

For the Red Koi Spots (Optional):

• ¼ cup of the hot jelly mix
• 1–2 drops red food coloring

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Tools You’ll Want:

• A medium pot
• Silicone molds or a shallow heatproof pan
• A toothpick, spoon, or dropper (for koi spots)
• A heatproof spatula
• A fridge with space for cooling your molds

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Step-by-Step Instructions 🧪

✅ Step 1: Cook the Jelly Base

In a medium pot, combine:

• 1½ cups coconut water
• ½ cup full-fat coconut milk
• 2½ tsp agar agar powder
• ¼ cup sugar

Whisk everything together before turning on the heat to prevent clumping.

Bring the mixture to a boil over medium heat, stirring constantly.

Once it boils, lower the heat and simmer for 2–3 minutes, stirring until the agar is completely dissolved and the mixture is smooth.

Keep the mixture warm over very low heat while you prep your molds.

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✅ Step 2: Make the Red Koi Spots (Optional)

Scoop out ¼ cup of the hot jelly mixture into a small bowl.

Stir in 1–2 drops of red food coloring.

Use a toothpick, spoon, or dropper to gently place small dots of red jelly into the eye or fin area of your mold (if using fish or animal shapes).

Let it sit for 2–5 minutes to partially set before adding the rest of the jelly.

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✅ Step 3: Pour the Main Jelly

Give your main pot a stir to keep the mixture fluid.

Carefully pour the hot coconut jelly over the red spots in your mold (or into a tray).

If using coconut meat strips, you can:

• Layer them in the mold first/after pouring in jelly
• Or stir them into the hot jelly before pouring

Either way, they’ll add delicious chewy texture.

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✅ Step 4: Chill & Unmold

Let the jelly sit at room temp for 15–20 minutes, then transfer to the fridge for 1–2 hours until fully set.

To unmold:

• Use a toothpick to loosen the edges
• OR dip the mold bottom in warm water for a few seconds to release

Be gentle, especially if you’re using intricate molds!

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Tips for the Best Sương Sa 🧠

💡 Don’t overboil agar

It activates quickly — 2–3 minutes is enough once it hits a simmer.

💡 Keep it hot until pouring

Agar sets fast, so work quickly. If it thickens in the pot, reheat gently until fluid again.

💡 Use full-fat coconut milk

You want the richness! Low-fat won’t set as well and lacks that creamy flavor.

💡 Adjust sugar to taste

Fresh coconut water varies in sweetness, so taste your base before boiling.

💡 Clean molds = shiny jelly

Rinse with warm water and wipe dry to avoid bubbles or cloudiness in your final jelly.

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Flavor Variations 🎨

You know I’m never gonna stop at just one version. Try:

• Pandan Coconut Jelly: Add pandan extract instead of a leaf for stronger flavor
• Mango Coconut: Replace the coconut water with mango juice for a tropical twist
• Layered Jelly: Chill the coconut water jelly halfway, then add a second layer of pure coconut milk
• Coffee Jelly: Mix instant coffee into part of the hot mixture for a Vietnamese cà phê sương sa vibe

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How to Store Coconut Jelly

• Fridge: Store in an airtight container for up to 3–4 days
• Avoid Freezing: Agar-based jelly becomes grainy when frozen and thawed
• Serve Cold: Always serve chilled for the best texture and flavor

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So… Why Is This the Ultimate SoCal Summer Dessert?

Because it checks all the boxes:

✅ Cold
✅ Light
✅ Hydrating
✅ Not too sweet
✅ Make-ahead friendly
✅ Instagrammable if you use cute molds 😎

Honestly, this is the kind of thing I make on Sunday, and we snack on it all week. It’s great for summer BBQs, birthday parties, or just when you need something refreshing that doesn’t involve turning on the oven.

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A Quick Note on Agar vs. Gelatin

In case you’re wondering why I keep shouting about agar:

• Agar = plant-based (vegan!)
• Agar sets at room temp and holds in heat
• It has a bouncier, firmer texture than gelatin — not melt-in-your-mouth, more like a satisfying chew
• Perfect for Asian-style jellies like sương sa

Don’t substitute gelatin in this recipe — it won’t behave the same way!

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Behind the Scenes: My Mold Origin Story 🐟

So the cute koi fish molds I used? Straight from Vietnam, courtesy of my mother-in-law. She knows I love making Vietnamese desserts, and she found these silicone molds at the market during her last trip and thought of me 🥹

You can find similar ones online (try Etsy or local Asian markets), but honestly — any mold works here. Hearts, flowers, squares, ice cube trays. Go wild.

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Final Thoughts: Sương Sa 🫶

This coconut jelly is more than just a dessert. For me, it’s a piece of home. It’s something I grew up eating at family parties, summer weddings, and in plastic cups from the Vietnamese deli.

Now I get to make it in my SoCal kitchen — with fresh coconut juice, sunshine coming through the window, and a fridge full of squishy fish-shaped jelly friends. Life is sweet. Literally.

So whether you’re making this for nostalgia, curiosity, or because it’s just too hot to bake — I hope it brings you as much joy as it does me.

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📸 Don’t Forget to Tag Me @Jenhdao

If you make this, I want to see it! 💗