Coconut Lychee Pudding

Coconut Lychee Pudding

A chilled and refreshing  pudding with tropical coconut and lychee flavor on hot weather is like a magic spell.

This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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Print Recipe
Coconut water layer
Coconut milk and lychee layer
For the coconut water layer:
  1. In a medium-sized saucepan, combine the agar-agar powder, sugar and water.
  2. Bring the mixture to a boil and cook until the sugar and agar-agar powder have dissolved completely.
  3. Stir constantly for 5 minutes.
  4. Add coconut water and simmer for 5 minutes over low heat.
  5. Add the coconut flesh. Pour the jelly mixture into a tray mould and set aside to set.
For the coconut milk and lychee layer:
  1. Drain lychee, set aside for topping and reserve 100ml of the syrup. Place agar-agar powder, sugar, salt and water in a small saucepan.
  2. Bring to a boil and cook over medium-low heat to dissolve the agar-agar powder and sugar.
  3. Stir in the coconut milk and lychee syrup. Bring to a boil, then remove from heat. Add in soaked chia seeds.
To assemble:
  1. When the coconut water layer is half set – the top is set in a skin but beneath that the jelly is still jiggly – gently pour the coconut milk and lychee layer over it. Leave to set at room temperature then refrigerate until fully set or chill overnight.
To serve:
  1. Cut the agar-agar pudding into serving pieces using a knife. Serve each piece topped with a lychee.
Recipe Notes

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