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 with only 3 ingredients!
Jump to:
What is Lychee Coconut Jelly?
Lychee Coconut Jelly is a layered jelly dessert with coconut and lychee layers. It's a jiggly and aesthetically pleasing dessert to look at thanks to the layers. This is a wonderful South-East Asian dessert that is enjoyed cold. Lychee is a very common fruit found in Asia and it's enjoyed by many for it's sweet and exotic flavors. The coconut helps to balance the sweetness with it's creamy flavors.
I absolutely love anything with lychee and coconut. It's a match made in dessert heaven and I love making this dessert whenever I have canned coconut milk and lychee juice. It's so easy, simple and fun!
Ingredients
Please scroll down to below recipe card for exact measurements.Â
Lychee Layer
- Lychee juice
- Agar agar powder
Coconut Layer:
- Coconut milk whole fat
- Agar agar powder
How to make Lychee Coconut Jelly
Prepare Lychee Liquid
In a small pot, whisk together your lychee juice and agar agar powder. Bring this to a boil and lower to a simmer immediately. Keep covered on low heat.
Prepare Coconut Liquid
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.
Layer Lychee Liquid
In a 8 x 6 inch rectangle container, scoop ½ 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.
Layer Coconut Liquid
Then scoop ½ 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!
Storage
Store lychee coconut jelly in an airtight container in the fridge and it will last up to 4-5 days.
Expert Tips
- 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.
- 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.
- 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
- 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!
FAQ
Is lychee coconut jelly vegan?
Yes if you use agar agar powder, not gelatine.
Can I use any lychee juice?
Yes, please use one that you enjoy on its own.
Other recipes you may like
📖 Recipe
Easy 3-ingredient Lychee Coconut Jelly
Ingredients
Lychee Layer
- 1.5 cups lychee juice
- ¾ teaspoon agar agar powder
Coconut Layer:
- 1.5 cups coconut milk full fat
- ¾ teaspoon agar agar powder
Instructions
- 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 ½ 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 ½ 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!
Suggested Equipment & Products
As an Amazon Associate, I earn from qualifying purchases.
Never Ending Journeys
I really love jelly, but I've never heard of Lychee - it sounds great! Thanks for sharing this awesome recipe, I'll need to give it a try!
Alex
I am a huge lychee fan - and this looks so beautiful. I love the delicate layers! Have pinned 🙂
Sherri
Those layers are absolute perfection! Love this vegan treat! So perfect for summertime! 🙂
Rebecca Dillon
What a gorgeous recipe! This looks amazing. I love lychee, so I can't wait to try this out.
Michelle | Sift & Simmer
Oooh this looks so refreshing and delicious! I love lychees -- they're one of my favourite summer fruits -- always have to get them whenever they're fresh in the store!
Heidi | The Frugal Girls
This really is such a lovely snack idea and your tips for making jellies give me so much more confidence!