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.
My lychee coconut jelly recipe 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!
Mango Coconut Jelly
Pomegranate Coconut Jelly
Coffee Coconut Jelly
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!
For this recipe
You will need the following lychee coconut jelly 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
How to make Lychee and Coconut Jelly
- 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!
Pin for later!
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.
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Christie
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Lychee Coconut Jelly
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!
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!
I am a huge lychee fan – and this looks so beautiful. I love the delicate layers! Have pinned 🙂
Those layers are absolute perfection! Love this vegan treat! So perfect for summertime! 🙂
What a gorgeous recipe! This looks amazing. I love lychee, so I can’t wait to try this out.
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!