Lychee and Coconut Agar-Agar Jelly Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate jelly cups combining tropical coconut milk with sweet lychee pieces set with agar-agar for a light, elegant dessert. This Asian Fusion-inspired recipe, ready in about 20 minutes, layers agar-agar powder, water, canned coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Asian Fusion cuisine 130 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, whisk together 2 tsp agar-agar powder and 2 cups water. Bring to a boil over medium heat, stirring frequently, then reduce heat to low and simmer for 2 minutes until agar-agar is completely dissolved.
  2. Step 2: Stir in 1/4 cup granulated sugar and 1 cup canned coconut milk. Cook for another 2 minutes, stirring until the sugar dissolves and the mixture is smooth.
  3. Step 3: Remove the pan from heat. Allow the mixture to cool for 5 minutes, then gently fold in 1 cup chopped canned lychees and 1 tsp finely grated lime zest.
  4. Step 4: Pour the mixture into 6 small silicone molds or dessert cups. Let them cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours until fully set.
  5. Step 5: To serve, loosen the jelly from the molds with a small knife if needed, invert onto serving plates, and garnish each with a fresh mint leaf.

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