Recipe Description
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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Recipe Ingredient
- Coconut water layer
- 16 g agar-agar powder
- 50 g caster sugar
- 150 ml water
- 500 ml coconut water
- 1/4 cup young coconut flesh (cut into very thin strips)
- Coconut milk and lychee layer
- 1 can lychee
- 16 g agar-agar powder
- 25 g caster sugar
- 1/2 tsp salt
- 200 ml water
- 250 ml thick coconut milk
- 100 ml reserved lychee syrup
- 2 tbsp soaked chia seeds (well drained)
- Topping
- reserved lychees (drained)
Instructions
- In a medium-sized saucepan, combine the agar-agar powder, sugar and water.
- Bring the mixture to a boil and cook until the sugar and agar-agar powder have dissolved completely.
- Stir constantly for 5 minutes.
- Add coconut water and simmer for 5 minutes over low heat.
- Add the coconut flesh. Pour the jelly mixture into a tray mould and set aside to set.
- Drain lychee, set aside for topping and reserve 100ml of the syrup. Place agar-agar powder, sugar, salt and water in a small saucepan.
- Bring to a boil and cook over medium-low heat to dissolve the agar-agar powder and sugar.
- Stir in the coconut milk and lychee syrup. Bring to a boil, then remove from heat. Add in soaked chia seeds.
- 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.
- Cut the agar-agar pudding into serving pieces using a knife. Serve each piece topped with a lychee.
For the coconut water layer
For the coconut milk and lychee layer:
To assemble:
To serve:
