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Lychee coconut jelly is refreshing, fruity, and ideal for hotter months. It has pureed lychee and chewy coconut gel (nata de coco), sweetened completely and set with gelatin. Take pleasure in this scrumptious straightforward Asian deal with as a dessert or snack!
Lychee coconut jelly is mild, not too candy, but packed stuffed with tropical fruitiness. It requires no baking which makes an excellent summer time dessert. The soothing jelly cools you down immediately, and the coconut gel provides a reasonably ice dice trying visible.
This recipe is amazingly straightforward, and it is usually enjoyable to make with children. All it takes is to organize the lychee jelly base, add gelatin, break up into cups with coconut gel, and set within the fridge!
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What does lychee style like?
Lychee is good with a barely floral aroma. Its taste is commonly described as a mixture of peach, peach, and watermelon. The fruit is on a firmer facet, but plump and juicy. Whereas it’s often eaten contemporary, it may be discovered canned or dried.
What’s coconut gel?
Coconut gel – also called nata de coco is a chewy, translucent, jelly-like meals that’s comprised of fermented coconut water. It’s packaged soaked in sugar water, and is typically flavored. Coconut gel is used usually in Asian chilled desserts or drinks.
Components for this recipe
- Unflavored gelatin powder
- Water
- Canned pitted lychee – See FAQ part if you want to make use of contemporary lychee.
- Sugar – Any sort works!
- Coconut gel (nata de coco)
How one can make lychee coconut jelly?
Step 1. Put together gelatin combine. In a microwavable cup, mix the gelatin powder and ¼ cup water collectively. Whisk nicely instantly with a fork, then let sit for about 5 minutes. It will begin to look spongy, absorbing the liquid.
Step 2. Puree lychees. Place the lychees in a blender or meals processor. Course of till easy.
Step 3. Make lychee jelly base. In a saucepan, place 1 ⅔ cup water, sugar, and lychee puree. Warmth over low warmth and stir till the sugar dissolves. Don’t let it boil.
Step 4. Soften gelatin. Microwave the gelatin+water combine (from step 1) at 20 seconds increments till the gelatin has fully dissolved. Alternatively, soften in a double boiler stirring continuously. Pour the melted gelatin combine into the lychee jelly base within the saucepan.
Step 5. Chill. Break up the coconut gel into cups, then pour within the jelly base. Refrigerate for 4 hours or extra.
*See the recipe card beneath for detailed directions.
Tip
If most popular, depart the lychee chunky somewhat than easy when processing.
FAQ
Sure. Contemporary lychees require peeling and pitting however positively have extra taste! Since they’re much less candy than canned sort, improve the quantity of sugar by 1 tbsp, or as desired.
Lychee coconut jelly might be saved within the fridge for as much as 4 days.
Extra no-bake dessert recipes…
Recipe
Lychee coconut jelly is refreshing, fruity, and ideal for hotter months. It has pureed lychee and chewy coconut gel (nata de coco). Take pleasure in this straightforward Asian deal with as a put up meal dessert or snack!
Components
- 3 teaspoons unflavored gelatin powder 1 packet
- ¼ cup water to dissolve gelatin
- 10 canned pitted lychee drained
- 1⅔ cup water
- 3 tablespoons sugar
- 9 ounces coconut gel (nata de coco) drained
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Directions
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In a microwavable cup, mix the gelatin powder and ¼ cup water collectively. Whisk nicely instantly with a fork, then let sit for about 5 minutes. It will begin to look spongy, absorbing the liquid.
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Place the lychees in a blender or meals processor. Course of till easy. (This makes about ⅓ cup of lychee puree)
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In a saucepan, place 1 ⅔ cup water, sugar, and lychee puree. Warmth over low warmth and stir till the sugar dissolves. Don’t let it boil.
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Microwave the gelatin+water combine (from step 1) at 20 seconds increments till the gelatin has fully dissolved. Alternatively, soften in a double boiler stirring continuously. Don’t let the combination boil as it might probably weaken gelatin’s setting energy.
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Pour the dissolved gelatin combine into the lychee jelly base within the saucepan. Stir nicely.
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Break up the coconut gel into cups, then pour within the jelly base. Refrigerate for 4 hours or extra.
Diet
Serving: 1servingEnergy: 115kcalCarbohydrates: 7gProtein: 3gFats: 9gSaturated Fats: 8gPolyunsaturated Fats: 0.1gMonounsaturated Fats: 0.4gSodium: 13mgPotassium: 97mgFiber: 0.02gSugar: 6gVitamin C: 2mgCalcium: 11mgIron: 1mg
The dietary info on this web site is barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site is just not assured.
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