Lime Coconut Jello with Lychees
- Total Time: 3 hours
- Yield: 8 servings 1x
Description
This a light dessert full of fruity flavors for when you want something refreshing at the end of the meal.
Ingredients
Bottom Layer Ingredients:
- 1000ml Water
- 265g Sugar
- 4 tbsp (60 ml) Fresh lime juice, squeeze and pass through a sieve
- zest from 4 fresh limes
- 500ml Thick coconut milk mix with a pinch of salt
- 2 1/2 tbsp (37 ml) Gelatin powder, soaked with 4 tbsp water
- 2 drops of green colouring
Top Layer Ingredients
- 2 canned Lychees reserved 600ml syrup
- 1 tbsp (15 ml) Fresh lime juice, squeeze and pass through a sieve
- zest from 1 fresh lime
- 1 tbsp (15 ml) Gelatin powder soak with 2 tbsp water
- a drop of green colouring
Instructions
Bottom Layer
- Place water, sugar, fresh lime juice and lime zest in a pot and stir to almost boiling. Add soaked gelatin and bring to boil again over medium heat.
- Turn off heat and add coconut milk. Stir well and sieve. Add green colouring and mix well.
- Pour mixture into cups till 3/4 full and chill for few hours to set into a coconut jelly.
- **you’ll find the coconut jelly splits in two when it sets, one white and one translucent.
Top Layer
- Place lychee syrup, fresh lime juice and lime zest in a pot and bring to almost boiling.
- Add soaked gelatin and bring to boil again over medium heat. Turn off heat. Add green colouring and stir well. Leave to cool.
- Sieve lychee syrup mixture then add 2 to 3 tbsp of this mixture on top of the coconut jelly.
- Refrigerate to set and top with lychees when serving.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 220
If You Liked This Recipe, You’ll Love These
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- Chocolate Dipped Chili and Lime Shortbread Cookies
- Strawberry and Mint Pavlova
Frequently Asked Questions
Why does the coconut jelly layer split into two when it sets?
The recipe instructions note this is expected: when the coconut layer sets, it naturally separates into a white (coconut milk) layer and a translucent (lime-sugar syrup) layer. This is a characteristic of coconut jelly when the coconut milk and syrup partially separate during chilling, and gives the finished dessert a beautiful two-tone effect.
What is the lychee syrup in the top layer, and can I substitute it?
The top layer uses 600ml of the reserved syrup from 2 cans of lychees — the sweet liquid the canned lychees are packed in. Don’t discard it when opening the cans. The lychees themselves are added fresh on top just before serving, not set into the jelly.
Hi, I love the look of your dishes although I haven’t tried any of them. I’m about to make the chocolate/yogurt loaf and hope that it turns out well. What I’d like to say is this: Can you give your recipe measurements in imperial as well as metric? Some of them start with metric and others with imperial. Consistency in the way you print your measurements would be appreciated.
Thank you
Hi Sabean Ali,
As I’ve shared quite a number of chocolate and loaf recipes, would you please let me the link? Or you may like to come to my site https://www.anncoojournal.com and check on the recipes. I’ve updated the ingredients measurements in imperial as well as metric on my blog since two years ago.