Lychee coconut jelly is refreshing, fruity, and perfect for warmer months. It has pureed lychee and chewy coconut gel (nata de coco), sweetened perfectly and set with gelatin. Enjoy this delicious easy Asian treat as a dessert or snack!
Lychee coconut jelly is light, not too sweet, yet packed full of tropical fruitiness. It requires no baking which makes a great summer dessert. The soothing jelly cools you down instantly, and the coconut gel adds a pretty ice cube looking visual.
This recipe is amazingly easy, and it is also fun to make with kids. All it takes is to prepare the lychee jelly base, add gelatin, split into cups with coconut gel, and set in the fridge!
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What does lychee taste like?
Lychee is sweet with a slightly floral aroma. Its flavor is often described as a mix of peach, peach, and watermelon. The fruit is on a firmer side, yet plump and juicy. While it is usually eaten fresh, it can be found canned or dried.
What is coconut gel?
Coconut gel - also known as nata de coco is a chewy, translucent, jelly-like food that is made from fermented coconut water. It is packaged soaked in sugar water, and is sometimes flavored. Coconut gel is used often in Asian chilled desserts or drinks.
Ingredients for this recipe
- Unflavored gelatin powder
- Water
- Canned pitted lychee - See FAQ section if you would like to use fresh lychee.
- Sugar - Any type works!
- Coconut gel (nata de coco)
How to make lychee coconut jelly?
Step 1. Prepare gelatin mix. In a microwavable cup, combine the gelatin powder and ¼ cup water together. Whisk well immediately with a fork, then let sit for about 5 minutes. It'll start to look spongy, absorbing the liquid.
Step 2. Puree lychees. Place the lychees in a blender or food processor. Process until smooth.
Step 3. Make lychee jelly base. In a saucepan, place 1 ⅔ cup water, sugar, and lychee puree. Heat over low heat and stir until the sugar dissolves. Do not let it boil.
Step 4. Melt gelatin. Microwave the gelatin+water mix (from step 1) at 20 seconds increments until the gelatin has completely dissolved. Alternatively, melt in a double boiler stirring constantly. Pour the melted gelatin mix into the lychee jelly base in the saucepan.
Step 5. Chill. Split the coconut gel into cups, then pour in the jelly base. Refrigerate for 4 hours or more.
*See the recipe card below for detailed instructions.
Tip
If preferred, leave the lychee chunky rather than smooth when processing.
FAQ
Yes. Fresh lychees require peeling and pitting but definitely have more flavor! Since they are less sweet than canned type, increase the amount of sugar by 1 tbsp, or as desired.
Lychee coconut jelly can be stored in the fridge for up to 4 days.
More no-bake dessert recipes...
Recipe
Lychee Coconut Jelly (5 ingredients)
Ingredients
- 3 teaspoons unflavored gelatin powder 1 packet
- ¼ cup water to dissolve gelatin
- 10 canned pitted lychee drained
- 1⅔ cup water
- 3 tablespoons sugar
- 9 ounces coconut gel (nata de coco) drained
Instructions
- In a microwavable cup, combine the gelatin powder and ¼ cup water together. Whisk well immediately with a fork, then let sit for about 5 minutes. It'll start to look spongy, absorbing the liquid.
- Place the lychees in a blender or food processor. Process until smooth. (This makes about ⅓ cup of lychee puree)
- In a saucepan, place 1 ⅔ cup water, sugar, and lychee puree. Heat over low heat and stir until the sugar dissolves. Do not let it boil.
- Microwave the gelatin+water mix (from step 1) at 20 seconds increments until the gelatin has completely dissolved. Alternatively, melt in a double boiler stirring constantly. Do not let the mix boil as it can weaken gelatin's setting power.
- Pour the dissolved gelatin mix into the lychee jelly base in the saucepan. Stir well.
- Split the coconut gel into cups, then pour in the jelly base. Refrigerate for 4 hours or more.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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