Lychee Almond Jelly Dessert

canned lychee and coconut almond jelly cubes in serving glass.

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Cool, refreshing, and lightly sweet—this lychee almond jelly is a crowd-pleasing Asian dessert made with silky almond gelatin and juicy lychees. Perfect for parties, summer gatherings, or an easy make-ahead treat.

Prep Time5

Chill Time3

Total Time3 5

Course: Dessert

Cuisine: Asian, Chinese, Filipino

Servings:

Author: Maryanne Cabrera

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

This is usually served family-style in a large glass bowl. For more modern presentation, portion into individual glass cups or bowls.

Garnish with fresh mint, additional fresh fruit, or a drizzle of coconut cream for extra richness.

Replace canned lychee with your choice of sweet canned fruits. Mixed fruit cocktail or peaches are great options.

Best enjoyed with 3 days. Store in a covered container in the fridge.

Nutrition