Lychee Coconut Jelly

Lychee Coconut Jelly. Refreshing, light, and just the right amount of sweetness! This vegan dairy-free dessert is one that is made to impress and is easy to make!

I love making vegan jellies. They are a wonderful, light and tasty treat especially if you want to make some for guests at a party or just for yourself. They also serve well as a fruit jelly snack!

The layering effect is truly a wow factor and it’s actually not hard to achieve at all if you follow the instructions below carefully.

This dessert only requires 3 ingredients believe it or not! You can serve it with some fresh fruit like lychee or berries! It also lasts up to 4-5 days in the refrigerator.

Other Jelly Recipes!

I also share some other Jelly recipes that are very simple to make so click below to check them out!

Vegan Mango Coconut Jelly
Vegan Pomegranate Coconut Jelly
Vegan Coffee Coconut Jelly

About the Lychee Fruit

Lychee is one of my favourite fruits ever! It comes encased in a red shell. When you open that shell, you’ll find a white fleshy fruit which contains a black seed in the middle.

The fleshy part is what you want to eat with your lychee jelly cake!

Where can I find canned lychee juice?

You can find this at most asian grocers in the canned fruit aisle. It’s essentially the juice from the canned lychees. The fruit will be reserved later to serve with the dessert but that’s optional too.

Tips for Making Jellies

• Always whisk your agar agar powder into the liquid before you heat it. This allows for the agar agar powder to mix in with the ingredients well to prevent any clumps.
• Use a whisk! This ensure even distribution of your liquids. A fork does not cut it.
• Make sure to monitor your jelly liquid and do not over boil. Once it hits a boil, lower it to a very low simmer.
• Always keep your jelly liquid over very low heat before pouring into the mold. This ensures your jelly stays as a liquid. If you remove it off the heat source, it will solidify very quickly.
• Pour your hot liquid over the back of a spoon when pouring over another jelly layer. This prevents the first layer from being broken from the heat of the liquid

Jelly Layering Tips

• To quicken the resting process of each layer, you may move it to the refrigerator for 1-2 minutes but no more than that.
• You ideally want to allow the jelly layer to rest at room temperature and then pour the next layer over top while it is warm-ish so the layers stick. Or the layers will separate when you pop your dessert out of the mould.
• To remove your jelly cake, use a thin blade to separate the edges from the mould and insert toothpicks around the edges. Then turn it upside down with the help of a flat plate. The inserted toothpicks will allow air to seep in and push the jelly cake out with gravity.
• Alternatively, you can just slice into the mould and lift the cakes out individually. It’s up to you!

Give it a try!

Well I hope you give my Lychee Coconut Jelly recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

Related recipes by other blogs to check out!

https://www.tastemade.com/videos/luxury-strawberry-jelly-cake

https://tasty.co/recipe/galaxy-clear-jelly-cake

Print Pin

5 from 3 votes

Lychee Coconut Jelly

Lychee Coconut Jelly. Refreshing, light, and just the right amount of sweetness! This vegan dairy-free dessert is one that is made to impress and is easy to make! It only requires 3 ingredients!

Course Dessert

Cuisine asian, Chinese, thai

Keyword fruit jelly, fruit jelly cake, jelly, lychee coconut jelly, vegan, vegan dessert

Prep Time 30 minutes

Resting time 4 hours

Total Time 4 hours 30 minutes

Servings 9 pieces

Equipment

• Whisk & measuring cup for layering

Ingredients

Lychee Layer

• 1.5 cups lychee juice from canned lychees (reserve the fruit to serve with jelly)
• 3/4 tsp agar agar powder

Coconut Layer:

• 1.5 cups coconut milk whole fat
• 3/4 tsp agar agar powder

Instructions

• Strain the lychee juice from the canned lychees. Reserve the fruit for layer and only use the canned liquid.
  
• In a small pot, whisk together your canned lychee juice and agar agar powder. Bring this to a boil and lower to a simmer immediately. Keep covered on low heat.
  
• In another small pot, whisk together your coconut milk and agar agar powder. Bring this to a boil and lower to a simmer immediately. Keep covered on low heat.
  
• In a 8 x 6 inch rectangle container, scoop 1/2 cup of the lychee liquid and pour into the container. Allow this to set (about 5 minutes). You will know when you touch the layer and it is firm. Keep the lychee jelly over low heat and covered.
  
• Then scoop 1/2 cup of the coconut liquid and pour over the lychee layer over the back of a spoon. This prevents the hot liquid from breaking the previous layer. Do not move the container and allow this to set.
  
• Repeat this process until there is no more liquid left. Cover and refrigerate for at least 4 hours or overnight before slicing and serving with some fresh fruit. Enjoy!