The easiest two-ingredient lychee almond jelly dessert. This simple to make tropical treat is refreshing, flavorful, and perfect for entertaining.
This dessert was a staple at the parties and family gatherings of my childhood. Like many beloved Filipino dishes, it reflects the blend of influences that shape much of Filipino cuisine.
There are many variations of this dessert. The combination of almond jelly and lychee is my personal favorite.
Dessert Components
There are simply two main ingredients: almond jelly powder mix(also labeled as almond pudding) and a can of lychees in syrup.
Choose from dozens of different brands and varieties of almond jelly powder. I personally like the version photographed in this post- “almond flavor coconut milk.” Purchase this at your local Asian market or online at Weee!. While they are available on Amazon, this convenience comes at a higher price.
Use peeled, pitted canned lychees in syrup. Of course you can use fresh lychees, but that’s rather difficult to procure here in the United States.
Instructions
Variations and Flavor Options
- Choose to make almond jelly from scratch using gelatin and almond extract. Or set the jelly using agar agar.
- Use other sweet canned fruits such as canned fruit cocktail, tropical fruit mixture, or mandarin oranges.
- Mix in fresh fruits such as mango chunks, pineapple, kiwi, or grapes.
- Thin out the liquid mixture by adding coconut water (for a light refreshing boost) or coconut milk (for a richer, decadent treat)
Serving Suggestions
This cold dessert is best served in individual serving glasses or bowls. Use clear glass vessels for a more elegant presentation. Garnish with additional colorful fruits or fresh mint to add visual appeal.
To serve at parties or larger gatherings, place lychee almond jelly in a large bowl with a ladle. Let guests serve themselves. Use an iced salad bowl to keep the dessert soup chilled.
More Two-Ingredient Desserts
Lychee Almond Jelly Dessert
Ingredients
- 1 package (5.3 oz) almond flavor coconut milk pudding mix
- 600 ml filtered water
- 20 oz can lychee in syrup
- ice (crushed or chunky), optional
- coconut water, optional
Instructions
- Prepare almond jelly according to package instructions. The specific brand I used instructed to place powder mixture in a large bowl.
- Pour indicated measurement of hot water over dry mixture. Whisk until smooth and powder has completed dissolved.
- Pour mixture into mold such as a 9-inch square baking pan. Cover. Chill in the fridge for at least 3 hours (overnight is best) until set.
- Unmold set jelly. Slice into desired shapes and sizes.
- Transfer cut almond jelly to a large serving bowl. Pour entire contents of canned lychee including syrup. Cover and keep chilled until ready to serve.
- Optional to mix ice and coconut water (or young coconut juice aka buko juice) before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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