If you’ve ever grown up in a Vietnamese household, chances are you’ve seen these jiggly little jelly desserts cooling on the counter in floral molds — or better yet, wobbling beautifully on a tray at a party. That’s sương sá, a layered Vietnamese agar jelly dessert that’s equal parts nostalgic and vibey.

Made with fragrant pandan juice, creamy coconut milk, and just a touch of sugar, these two-tone jelly treats are naturally dairy-free, gluten-free, and honestly pretty stunning to look at. And when they’re shaped like little flowers? Instant ✨main character energy✨ on any dessert table.

Whether you grew up with it or you’re just now discovering the beauty of agar-based jellies, this Vietnamese pandan coconut layer jelly recipe is going to be your new go-to. Let’s jump into how to make these from scratch with fresh pandan. 🌿

Photo of layered Sương Sá (pandan & coconut jelly) in flower shapes.

🌸 What Is Sương Sá?

Sương sá is a catch-all Vietnamese term for jelly-based desserts, often made with agar agar powder (a plant-based gelling agent derived from red algae) instead of gelatin. It’s firmer than Western-style Jell-O, has a clean snap when sliced, and doesn’t melt at room temp — which is why it’s perfect for outdoor events and warm weather!

While there are tons of regional and family variations, the version we’re making today is a classic combo of:

Pandan jelly: lightly sweet, bright green, and floral from fresh pandan juice
Coconut jelly: creamy white, made with full-fat canned coconut milk

The layers alternate like a jelly sandwich — and when poured into flower-shaped silicone molds, they create the cutest, most photo-worthy desserts.

💚 Why You’ll Love This Vietnamese Layer Jelly

✅ No baking
✅ No eggs, dairy, or gluten
✅ Perfect for parties or potlucks
✅ Naturally flavored with pandan + coconut
✅ Stores well in the fridge for days
✅ Deliciously chewy but light and refreshing
✅ Aesthetically ✨10/10✨

📋 Recipe Overview

Yield: ~12–15 flower molds
Prep Time: 15 minutes
Cook Time: 20 minutes
Set Time: 1–2 hours
Difficulty: Easy, beginner-friendly

🛒 Ingredients

Base Jelly:

1 pack (10g) agar agar powder
4 cups (960ml) water
¾ cup (150g) granulated sugar

For the Pandan Layer:

½ batch of base jelly
½ cup (120ml) fresh pandan juice (blend 8 pandan leaves with ½ cup water, then strain)
¼ tsp pandan extract (optional, for brighter green color)
½ tsp vanilla extract

For the Coconut Layer:

½ batch of base jelly
1 cup (240ml) full-fat canned coconut milk
Pinch of salt
½ tsp vanilla extract

🥣 Instructions

Step 1: Make the Base Jelly

In a saucepan, whisk the agar agar powder into the water.
Let it sit for 5 minutes to allow the agar to bloom.
Bring to a gentle boil over medium heat, stirring constantly.
Add the sugar and stir until fully dissolved.
Reduce the heat to low and keep the mixture warm (don’t let it set).

Step 2: Make the Coconut Layer

Pour half the base jelly into a separate pot.
Stir in the coconut milk, pinch of salt, and ½ tsp vanilla extract.
Keep this layer warm on low heat until ready to pour.

🥥 Tip: If the coconut layer begins to thicken too quickly, gently reheat and whisk to liquify.

Step 3: Make the Pandan Layer

To the remaining base jelly, add pandan juice, pandan extract (if using), and ½ tsp vanilla extract.
Stir to combine and keep over low heat.

🌿 Tip: For a richer green, add a few drops of natural green food coloring if desired.

Step 4: Assemble the Layers in Flower Molds

Lightly oil your silicone flower molds if they’re not naturally nonstick.
Pour about 1 tablespoon of the pandan jelly into each mold.
Let it sit at room temp until the surface is set (about 5–7 minutes).
Use a fork to lightly score the surface — this helps the next layer stick.
Gently spoon in a layer of coconut jelly, and repeat the process until your molds are full (usually 3–4 layers total).
Let the jelly cool at room temp for 15–20 minutes, then chill in the fridge for 1–2 hours until fully set.

Step 5: Unmold & Serve

Once fully chilled, gently press the bottoms of the molds to release the jellies.

Serve cold, preferably on a plate or platter that shows off their layers and floral shape. Optional: garnish with toasted coconut flakes, sesame seeds, or edible flowers for ✨extra✨.

✅ Tips for Perfect Sương Sá

Score each layer: Lightly run a fork across each set layer before adding the next to help them adhere and prevent separation.
Don’t overheat the agar after it’s bloomed — gentle heat keeps the texture smooth.
Work in batches: Only pour one layer at a time. Rushing = melting = layer chaos.
Use fresh pandan leaves if possible. If not, frozen leaves or just pandan extract still work well!

🧠 Let’s Get Edu-Taining: Agar vs. Gelatin vs. Jell-O

Wondering what makes agar agar jelly different?

	Agar Agar	Gelatin	Jell-O
Source	Seaweed (plant-based)	Animal collagen	Processed gelatin
Texture	Firm, snappy	Soft, wobbly	Usually artificial
Melts?	No	Yes (at ~90°F)	Yes
Vegan?	✅	❌	❌

That means sương sá jelly is totally plant-based and stays set even in warm weather — no soggy jelly drama here.

📚 The Cultural Side of Sương Sá

This dessert is a staple at Vietnamese parties, Lunar New Year celebrations, and family get-togethers. It’s often served alongside other desserts like:

There’s something about that chewy texture and subtle pandan-coconut combo that brings people together. Plus, it’s easy to make a big batch, transport, and serve — especially when poured into individual molds.

🧊 Storage & Make-Ahead Tips

Fridge: Store in an airtight container for up to 4 days.
Freezer: Not recommended — agar becomes grainy when frozen and thawed.
Make ahead: You can prepare these the day before serving. Just keep them cold and covered.

🌀 Variations to Try

💜 Ube Layer Jelly: Swap pandan with ube extract for a purple coconut jelly.
💛 Mango Coconut Jelly: Use mango purée for the top layer.
💙 Butterfly Pea Tea Jelly: For a vibrant blue hue and earthy tea flavor.
🩷 Dragonfruit Jelly: Add dragonfruit purée + coconut milk for a fruity twist.

📝 FAQ – Vietnamese Layer Jelly Edition

Can I use gelatin instead of agar agar?
Technically yes, but the texture will be much softer and it won’t hold layers as well. Agar is ideal for this jelly.

Why did my layers separate?
You might have poured the next layer too soon or didn’t score the set surface. Always wait for a light set and give it a gentle fork score.

Is this dessert vegan?
Yes! It’s completely plant-based and dairy-free — just check your agar powder to make sure it doesn’t contain fillers.

Where can I buy agar agar and pandan leaves?
Most Asian supermarkets carry them! You can also find agar online and pandan in the freezer section if fresh isn’t available.

✨ Final Thoughts: Suong Sa, But Make It Pretty

Sương sá is the kind of Vietnamese dessert that bridges generations. Whether it’s for a family party, a nostalgic treat, or just because you like your desserts with a little bounce — this pandan and coconut layer jelly in flower molds brings joy in the form of flavor, texture, and aesthetics.

Make a batch, snap a pic, and tag me @jenhdao if you try it! 💚

How to make Sương Sá (Vietnamese Pandan & Coconut Jelly)

Recipe by Jen H. DaoCourse: DessertCuisine: viet, vietnamese, asianDifficulty: easy

Servings

12-15

servings

Prep time

minutes

Cooking time

minutes

Classic Vietnamese agar jelly with pandan and coconut layers.

Ingredients

Base Jelly:
1 pack (10g) agar agar powder
4 cups (960ml) water
¾ cup (150g) granulated sugar
Pandan Layer:
½ batch of base jelly
½ cup (120ml) fresh pandan juice (blend 8 pandan leaves with ½ cup water, strain)
¼ tsp pandan extract (optional)
½ tsp vanilla extract
Coconut Layer:
½ batch of base jelly
1 cup (240ml) full-fat canned coconut milk
Pinch of salt
½ tsp vanilla extract

Directions

Make the Base Jelly
In a saucepan, whisk agar agar powder into water. Let bloom for 5 minutes.

Bring to a gentle boil over medium heat, stirring constantly.

Add sugar and stir until dissolved. Keep warm over low heat.
Make the Coconut Layer
Pour half of the base jelly into a second pot.

Stir in coconut milk, salt, and vanilla extract.

Keep warm over low heat to prevent setting.
Make the Pandan Layer
To the remaining base jelly, add pandan juice, pandan extract (if using), and vanilla extract.

Keep warm on low heat.
Assemble the Layers
Lightly oil silicone flower molds.

Pour a layer of pandan jelly (about 1 tbsp per mold) and let it set for 5–7 minutes.

Optional: Lightly score the surface with a fork.
Pour a layer of coconut jelly on top and let it set.

Continue alternating layers until molds are full (about 3–4 layers total).

Let cool at room temp, then chill in the fridge for 1–2 hours. Afterwards, gently press molds to release jelly. Serve cold!