Silky Milk Jelly Candies with Coconut and Rosewater
Milk Jellies
Soft, creamy milk jellies scented with rosewater and coconut—easy, vegetarian candies to share.
These milk jelly candies are one of my favorite simple sweets to make when I want something elegant but fuss-free. They’re silky and slightly bouncy thanks to agar-agar, scented with a whisper of rosewater and rounded out with coconut milk for a tender, creamy mouthfeel. They’re vegetarian, easy to portion, and beautiful on a dessert platter.
I love making a double batch to gift in little boxes or to serve with coffee—kids and grown-ups both adore them. The recipe is forgiving: once you learn to bloom and boil the agar, the rest is a matter of gentle stirring, pouring into molds, and patient chilling.
Nutrition (per serving)
Directions
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1
Lightly grease a 9x9-inch square pan or line it with plastic wrap; set aside. If using molds, have them ready.
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2
Whisk the agar-agar and 1/2 cup of the milk in a small bowl to dissolve the powder and prevent clumps.
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3
In a medium saucepan, combine the remaining milk, coconut milk, and sugar. Warm over medium heat, stirring until the sugar dissolves and the milk starts to steam.
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4
Stir in the milk-agar mixture and bring to a full simmer (important: agar must boil briefly to activate). Reduce heat and simmer gently for 2 minutes, stirring constantly.
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5
Remove from heat and stir in the rosewater, vanilla, and salt. Taste and adjust sweetness or rosewater if desired.
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6
Strain the mixture through a fine-mesh sieve into the prepared pan or into a measuring cup for easy pouring into molds to ensure an extra-smooth texture.
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7
Let the mixture cool slightly at room temperature, then transfer to the refrigerator. Chill until fully set, about 2 hours.
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8
Once set, turn the slab out onto a cutting board and cut into small squares, or pop candies from molds. Dust lightly with powdered sugar or roll edges in toasted shredded coconut if using.
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9
Store in an airtight container in the refrigerator for up to 5 days. Serve chilled.
Ingredients
- Whole milk:2 cups
- Unsweetened coconut milk:1 cup
- Granulated sugar:3/4 cup
- Agar-agar powder:2 tsp
- Rosewater:1 tbsp
- Vanilla extract:1 tsp
- Salt:1/8 tsp
- Toasted shredded coconut (optional):1/2 cup
- Powdered sugar (for dusting, optional):1/4 cup
Tips & Notes
- Agar-agar must reach a simmer to set properly—don’t skip the brief boil.
- For extra silkiness, strain the hot mixture to remove any tiny undissolved bits before chilling.
- If you prefer a denser candy, increase agar-agar to 2 1/2 tsp; for softer jellies, use 1 1/2 tsp and chill longer.
