Litchi Dong

This delicate lychee jelly is softly sweet, fragrant with pandan, and enriched with a light touch of coconut milk. It sets into a tender, glossy dessert that feels cool and refreshing, with bursts of juicy lychee in every spoonful.

Nutrition · per serving

153kcal

1.3gProtein

24.8gCarbs

6.1gFat

1.2gFiber

2 servings

Ingredients

7 items

Lychee jelly base

peeled lychees, drained if canned200 g

water250 ml

coconut milk120 ml

caster sugar35 g

agar-agar powder4 g

pandan leaf, knotted1 leaf

To finish

peeled lychees, sliced40 g

Tips

•For the fastest set, use shallow moulds rather than deep cups.
•If using canned lychees in syrup, choose lightly sweetened ones and keep the sugar at 35 g; for very sweet syrup-packed fruit, reduce sugar to 25 g.
•Do not substitute gelatin directly for agar-agar; agar sets at room temperature and needs a brief boil to work properly.
•A few drops of lychee syrup can be spooned around the plate for serving, but the jelly is already delicately sweet.

Steps

1
Lightly oil or rinse 2 small ramekins, tea cups, or silicone moulds with cold water so the jelly releases more easily. If using fresh lychees, peel and pit them; if using canned, drain well. Slice the lychees for finishing and set aside.
200 g peeled lychees, drained if canned40 g peeled lychees, sliced
2
In a small saucepan, combine the water, coconut milk, caster sugar, agar-agar powder, and knotted pandan leaf. Whisk well before heating so the agar disperses evenly and does not clump.
250 ml water120 ml coconut milk35 g caster sugar4 g agar-agar powder1 leaf pandan leaf, knotted
3
Set the pan over medium heat and bring just to a gentle boil, whisking frequently. Once boiling, cook for 1-2 minutes to fully activate the agar; the liquid should look smooth and slightly glossy, with the sugar completely dissolved.
250 ml water120 ml coconut milk35 g caster sugar4 g agar-agar powder1 leaf pandan leaf, knotted
4
Remove the pandan leaf. Add the 200 g lychees and simmer for 30 seconds only to warm them through without dulling their fragrance. If you prefer a smoother jelly, lightly crush a few lychees with the spoon in the pan.
200 g peeled lychees, drained if canned1 leaf pandan leaf, knotted
5
Immediately pour the mixture into the prepared moulds, dividing the lychees evenly. Tap the moulds gently on the counter to release air bubbles. Scatter the sliced lychees on top; they will settle slightly as the jelly sets.
200 g peeled lychees, drained if canned40 g peeled lychees, sliced
6
Leave at room temperature for about 10 minutes, or until the jelly is mostly set; agar sets quickly as it cools. For a colder dessert, chill briefly before serving, but do not wait too long if you need to stay within the time limit. Unmould and serve cold or at cool room temperature.

Origin & History

Fruit jellies set with agar have long been popular in Chinese home desserts and banquet-style cold sweets, especially in southern regions where lightly chilled, refreshing dishes are prized. This version pairs lychee, a fruit deeply associated with southern China, with coconut and pandan, reflecting the broader influence of tropical flavours across Chinese communities in Southeast Asia.

chinese vegan lychee agar no-cook-dessert chilled beginner

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Lightly oil or rinse 2 small ramekins, tea cups, or silicone moulds with cold water so the jelly releases more easily. If using fresh lychees, peel and pit them; if using canned, drain well. Slice the lychees for finishing and set aside.

200 g peeled lychees, drained if canned40 g peeled lychees, sliced

In a small saucepan, combine the water, coconut milk, caster sugar, agar-agar powder, and knotted pandan leaf. Whisk well before heating so the agar disperses evenly and does not clump.

250 ml water120 ml coconut milk35 g caster sugar4 g agar-agar powder1 leaf pandan leaf, knotted

Set the pan over medium heat and bring just to a gentle boil, whisking frequently. Once boiling, cook for 1-2 minutes to fully activate the agar; the liquid should look smooth and slightly glossy, with the sugar completely dissolved.

250 ml water120 ml coconut milk35 g caster sugar4 g agar-agar powder1 leaf pandan leaf, knotted

Remove the pandan leaf. Add the 200 g lychees and simmer for 30 seconds only to warm them through without dulling their fragrance. If you prefer a smoother jelly, lightly crush a few lychees with the spoon in the pan.

200 g peeled lychees, drained if canned1 leaf pandan leaf, knotted

Immediately pour the mixture into the prepared moulds, dividing the lychees evenly. Tap the moulds gently on the counter to release air bubbles. Scatter the sliced lychees on top; they will settle slightly as the jelly sets.

200 g peeled lychees, drained if canned40 g peeled lychees, sliced

Leave at room temperature for about 10 minutes, or until the jelly is mostly set; agar sets quickly as it cools. For a colder dessert, chill briefly before serving, but do not wait too long if you need to stay within the time limit. Unmould and serve cold or at cool room temperature.

Origin & History