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 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!
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