• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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)


    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.
  6. For the coconut milk and lychee layer:
  7. Drain lychee, set aside for topping and reserve 100ml of the syrup. Place agar-agar powder, sugar, salt and water in a small saucepan.
  8. Bring to a boil and cook over medium-low heat to dissolve the agar-agar powder and sugar.
  9. Stir in the coconut milk and lychee syrup. Bring to a boil, then remove from heat. Add in soaked chia seeds.
  10. To assemble:
  11. 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.
  12. To serve:
  13. Cut the agar-agar pudding into serving pieces using a knife. Serve each piece topped with a lychee.

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