Lychee Pudding

Cantonese lychee pudding is a delicate, jelly-like dessert made with fragrant lychee fruit, often blended with gelatin for a smooth, refreshing texture. Lightly sweet and served chilled, it’s a popular treat in southern China.

Ingredients:

• 1/2 cup (125ml) boiled water

• 1 packet (1 tbsp) gelatin

• 3 tablespoons sugar (optional)

• pinch of salt

• 1 cup (250ml) coconut milk (substitute: evaporated milk)

• 1 box of fresh lychee (substitute: other fruits such as mango or apricot)

• sweetened condensed milk (optional)

Step-by-steps:

1. Whisk together the gelatin, water, and (optional sugar), wait till the mixture is cooled.

2. Peel and deseed the lychee. Save a handful for decorations later, blend the rest into a puree.

3. Combine water, lychee puree, and coconut milk, and whisk until the mixture is smooth.

4. Pour into 3 ramekins/ small containers

5. Chill in the fridge for a minimum of 2 hours (ideally overnight) before serving.