Creamy Lychee Jelly Dessert

The first time I made this Creamy Lychee Jelly Dessert, it was for a family barbecue on a sweltering summer afternoon. I was looking for something different, a dessert that was light, refreshing, and wouldn’t leave everyone feeling heavy and sluggish. I remembered a similar wobbly, fragrant jelly I’d had at a dim sum restaurant years ago and decided to recreate it. The result was nothing short of a revelation. As I brought out the large glass dish, the pale, pearlescent jelly, studded with translucent lychees, immediately caught everyone’s eye. The first spoonful was met with a moment of silence, followed by a chorus of “Wow!” My nephews, who usually turn their noses up at anything that isn’t chocolate, were asking for seconds. It was the perfect symphony of textures and flavors: the firm yet tender bite of the jelly, the creamy richness from the milk, and the sudden, sweet, floral burst of the lychee fruit. It cools you down from the inside out. Since that day, this dessert has become my signature dish for potlucks, family gatherings, and any occasion that calls for a simple yet elegant sweet treat. It’s my secret weapon for ending a meal on a high, refreshing note, and I’m so excited to share the magic of this incredibly easy and delightful recipe with you.

Ingredients

• Canned Lychees in Syrup (20 oz / 565g can): This is the star of the show. Using canned lychees is a fantastic shortcut; they are perfectly sweet, tender, and the syrup they are packed in adds an extra layer of authentic lychee flavor to the jelly base.
• Agar-Agar Powder (2 ½ teaspoons): This is our gelling agent. Derived from seaweed, agar-agar creates a texture that is uniquely firm yet tender, and it sets at room temperature. It’s the secret to that classic Asian jelly bite, and it’s completely vegan.
• Granulated Sugar (½ cup / 100g): This provides the primary sweetness to the jelly. The amount can be adjusted based on the sweetness of your lychee syrup and your personal preference.
• Water (2 cups / 480ml): The liquid base for our jelly. It hydrates the agar-agar powder and acts as the neutral canvas for the other flavors to shine.
• Evaporated Milk or Full-Fat Coconut Milk (1 cup / 240ml): This is what makes the dessert “creamy.” Evaporated milk provides a rich, dairy creaminess, while coconut milk imparts a distinct, tropical flavor that pairs beautifully with lychee. The choice is yours!

Instructions

1. Prepare the Lychees and Syrup: Open the can of lychees. Using a strainer over a bowl, drain the lychees, making sure to reserve all of the precious syrup. You should have about 1 cup of syrup. Take the drained lychees and slice each one in half or into thirds, depending on their size. This ensures you get a piece of fruit in almost every bite. Set the sliced lychees aside for later.
2. Combine the Liquids and Sugar: In a medium-sized saucepan, combine the 2 cups of water, the reserved 1 cup of lychee syrup, and the ½ cup of granulated sugar. Place the saucepan on the stove over medium heat.
3. Activate the Agar-Agar: While the liquid mixture is still cool or just lukewarm, sprinkle the 2 ½ teaspoons of agar-agar powder evenly over the surface. Immediately begin whisking vigorously. This step is crucial to prevent the agar-agar from clumping. If you add it to hot liquid, it will clump instantly and fail to dissolve properly.
4. Boil the Mixture: Continue whisking as you bring the mixture to a full, rolling boil. Once it’s boiling, reduce the heat slightly to maintain a steady simmer. You must let the mixture simmer for a full 2-3 minutes, whisking frequently. This boiling process is what activates agar-agar’s gelling properties. Unlike gelatin, which just needs to dissolve, agar-agar needs to be boiled to set correctly. You’ll know it’s ready when the agar-agar is completely dissolved and you can no longer see any grainy particles.
5. Incorporate the Creaminess: Turn off the heat completely. Let the saucepan sit off the heat for about 1-2 minutes to cool down ever so slightly. This prevents the milk from curdling when you add it. Slowly pour in the 1 cup of evaporated milk or coconut milk, whisking continuously as you do, until the mixture is smooth and uniform in color.
6. Add the Fruit: Now, stir in the sliced lychees you prepared earlier. Stir gently to distribute them throughout the creamy liquid base.
7. Pour and Chill: Carefully pour the entire mixture into your desired serving dish. A 9×9 inch square glass dish, an 8-cup rectangular container, a decorative bundt pan, or even individual ramekins work beautifully. Let the dish sit on the counter for about 15-20 minutes to cool down slightly before transferring it to the refrigerator.
8. Set the Jelly: Place the dish in the refrigerator, uncovered, to chill and set completely. This will take at least 2 to 3 hours, but can be left for longer. The jelly is ready when it is firm to the touch and jiggles as a whole when you gently shake the dish. Once fully set, you can cover it with plastic wrap to keep it fresh.

Nutrition Facts

• Servings: 9-12 servings
• Calories per serving: Approximately 110-140 kcal (This can vary based on whether you use evaporated milk or coconut milk, and the exact sugar content of your lychee syrup).
• Carbohydrates: As the primary source of energy in this dessert, carbohydrates come from the granulated sugar and the natural sugars found in the lychee fruit and its syrup. They provide the delightful sweetness and a quick energy boost.
• Fat: The fat content is relatively low and comes almost exclusively from the choice of milk. Full-fat coconut milk will contribute a higher amount of fat (primarily saturated, plant-based fats) than evaporated milk, lending a richer mouthfeel.
• Vitamin C: Lychees are a good source of Vitamin C, an essential antioxidant that supports the immune system. While some is lost in the canning and heating process, a decent amount remains, adding a small nutritional benefit to this sweet treat.

Preparation Time

This dessert is wonderfully quick to prepare, with most of the time being hands-off.

• Active Preparation Time: 15 minutes. This includes draining the lychees, measuring the ingredients, and cooking the mixture on the stovetop.
• Chilling & Setting Time: 2-3 hours. The jelly needs this time in the refrigerator to become firm and completely chilled for that signature refreshing quality.

How to Serve

This Creamy Lychee Jelly Dessert is incredibly versatile. It can be served simply or dressed up for a special occasion. Here are some of the best ways to present and enjoy it:

• Classic and Simple:
  • Cut the jelly into diamond or square shapes directly in the pan.
  • Use a small spatula to lift out individual portions and serve them chilled on a small plate or in a bowl.
  • This is the perfect, no-fuss way to enjoy the dessert after a family dinner.
• As a Party Centerpiece:
  • Use a decorative mold, like a classic bundt pan or a fluted gelatin mold, for a stunning presentation.
  • To serve, carefully dip the bottom of the mold in warm water for 10-15 seconds to loosen the edges.
  • Place a serving platter on top of the mold and carefully invert it. The jelly should slide right out.
  • Garnish the platter with fresh mint leaves, a few whole lychees, or some toasted coconut flakes for a professional touch.
• With a Medley of Tropical Fruits:
  • Elevate the dessert by serving it alongside a fresh tropical fruit salad.
  • Dice up fruits like mango, pineapple, kiwi, and passion fruit.
  • Serve a square of the lychee jelly in a bowl and spoon the vibrant fruit salad around it. The combination of textures and tart-sweet flavors is divine.
• In Individual Portions:
  • For easier serving at parties or for a more elegant feel, pour the jelly mixture into individual ramekins, small glass cups, or even wine glasses.
  • This makes for perfect portion control and a beautiful presentation.
  • Garnish each individual serving with a single mint leaf or a thin slice of strawberry before serving.
• Paired with a Refreshing Drink:
  • The delicate, floral notes of this dessert pair beautifully with certain beverages.
  • Serve it with a pot of hot or iced jasmine green tea, which complements the lychee flavor perfectly.
  • For a non-caffeinated option, a glass of cold lemongrass or pandan tea is also a wonderful match.

Additional Tips

1. Achieving the Perfect Texture: The ratio of liquid to agar-agar powder is key. If you find your jelly is too soft, slightly increase the agar-agar next time (by about ¼ teaspoon). If it’s too firm or rubbery, slightly reduce it. Different brands of agar-agar powder can have slightly different strengths, so don’t be afraid to make a small adjustment on your second attempt to perfect it for your preference.
2. Control the Sweetness: This recipe is a great starting point, but sweetness is subjective. Taste the liquid mixture before you boil it. If your lychee syrup is extra sweet, you may want to reduce the sugar to ⅓ cup. If you prefer a sweeter dessert, feel free to add another tablespoon or two.
3. Ensure Even Fruit Distribution: Lychees have a tendency to float to the top. To get a more even distribution of fruit throughout the jelly, you can use this trick: Pour the jelly mixture into your dish and let it chill in the refrigerator for about 20-30 minutes, or until it’s just beginning to set (like the consistency of egg whites). Carefully remove it from the fridge and gently stir in the lychees. They will now remain suspended in the partially-set jelly. Return to the fridge to set completely.
4. Create a Layered Effect: For a visually stunning dessert, you can create layers. Prepare a clear lychee jelly first (using water, lychee syrup, sugar, and agar-agar) and let it set. Then, prepare the creamy jelly mixture as described in the recipe and pour it on top of the set clear layer. This creates a beautiful two-toned effect.
5. Don’t Throw Away the Can: If you have leftover lychees or syrup, don’t discard them! The syrup can be used to sweeten iced tea or cocktails, and leftover lychees are a fantastic addition to fruit salads or can be muddled into a refreshing drink.
6. Getting Clean Cuts: For perfectly clean, sharp-edged squares or diamonds, use a thin, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This prevents the jelly from sticking to the blade and ensures a professional-looking presentation.
7. Make It Ahead of Time: This is the ultimate make-ahead dessert, which is perfect for stress-free entertaining. You can prepare it a full day or two in advance. Just keep it covered in the refrigerator until you’re ready to serve. Its flavor and texture will hold up perfectly.
8. Experiment with Other Fruits: While lychee is the classic choice, this creamy jelly base is a fantastic canvas for other canned fruits. Try it with canned longans, rambutan, mandarin oranges, or a can of fruit cocktail for a different twist. Just remember to use the syrup from the can as part of your liquid measurement for maximum flavor.

Frequently Asked Questions (FAQ)

1. Can I use fresh lychees instead of canned for this recipe?
Yes, you absolutely can use fresh lychees, and they will provide a brighter, more fragrant flavor. However, it requires more work. You will need to peel and de-seed about 1.5 to 2 lbs of fresh lychees. Since you won’t have the syrup, you will need to replace the 1 cup of lychee syrup with 1 cup of water and increase the sugar by about ¼ cup (or to taste) to compensate.

2. Why didn’t my jelly set properly? It’s still liquid.
The most common reason for agar-agar jelly not setting is that the mixture was not boiled long enough. Agar-agar powder must be brought to a rolling boil and held there for at least 2 full minutes to properly activate its gelling properties. Simply dissolving it in hot water like gelatin will not work. Another possibility is an incorrect liquid-to-powder ratio; ensure you measured accurately.

3. Is this Creamy Lychee Jelly Dessert vegan and/or gluten-free?
This dessert is naturally gluten-free. To make it vegan, you must use a plant-based milk. Simply choose full-fat coconut milk instead of evaporated milk (which is dairy-based). Agar-agar itself is a seaweed derivative and is a perfect vegan substitute for gelatin.

4. How long can I store this dessert, and how should I store it?
The lychee jelly will last for up to 4-5 days in the refrigerator. It’s best to store it in an airtight container or keep the dish tightly covered with plastic wrap to prevent it from drying out or absorbing other odors from the fridge. Do not freeze this dessert, as freezing and thawing will destroy the delicate jelly texture, causing it to become watery.

5. What is agar-agar powder and where can I find it?
Agar-agar is a gelling agent made from red seaweed. It’s popular in Asian cuisine for making jellies and custards because it creates a firmer texture than gelatin and can set at room temperature. You can find agar-agar powder (sometimes labeled as “kanten”) in the baking or dessert aisle of most Asian grocery stores. It is also widely available online from retailers like Amazon.

6. Can I use gelatin instead of agar-agar powder for this recipe?
While you technically can use gelatin, it will produce a very different result. Gelatin creates a softer, more jiggly, melt-in-your-mouth texture, whereas agar-agar creates a firmer, more brittle “bite.” If you want to use gelatin, you would need about 2 tablespoons of unflavored gelatin powder for the same amount of liquid, and you would only need to dissolve it in warm liquid, not boil it. The classic Asian-style dessert, however, relies on the unique texture of agar-agar.

7. Is it possible to use a different type of milk?
Yes, you can experiment with other milks, but it will change the flavor and richness. For a non-dairy option besides coconut milk, you could try a creamy oat milk or soy milk, though the result may be less rich. Using regular whole dairy milk is also an option if you don’t have evaporated milk, though evaporated milk provides a more concentrated, creamy flavor.

8. My lychee pieces are all clumped together at the top. How do I fix this for next time?
This is a very common issue because the fruit is less dense than the liquid jelly base. The best way to prevent this is to allow the jelly to partially set before adding the fruit. Pour the liquid base into your serving dish and chill it for 20-30 minutes. When it has thickened to a syrupy, just-starting-to-set consistency, gently stir in your sliced lychees. They will then be suspended throughout the jelly as it finishes setting, giving you a beautiful and even distribution.