Lychee and Coconut Agar-Agar Jelly Cups
Delicate jelly cups combining tropical coconut milk with sweet lychee pieces set with agar-agar for a light, elegant dessert. This asian fusion-inspired desserts 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.
Ingredients
- 2 tsp agar-agar powder
- 2 cups water
- 1 cup canned coconut milk
- 1/4 cup granulated sugar
- 1 cup, chopped canned lychees
- 1 tsp, finely grated lime zest
- for garnish, optional fresh mint leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Lychee and Coconut Agar-Agar Jelly Cups take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lychee and Coconut Agar-Agar Jelly Cups?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lychee and Coconut Agar-Agar Jelly Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lychee and Coconut Agar-Agar Jelly Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lychee and Coconut Agar-Agar Jelly Cups?
Asian Fusion desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
