Ingredients
300 ml coconut milk
200 ml lychee juice
120 ml water
100 g sugar
3 g agar-agar powder
200 g canned lychees, diced
1/4 cup rose syrup
1/4 cup desiccated coconut
2 tbsp chopped pistachios
1/4 cup clear jelly (optional)
Method
Start by mixing the coconut milk, lychee juice, water, and sugar in a saucepan.
Heat over medium until the sugar dissolves completely.
Add agar-agar to the mixture and stir until it boils. Cook for another 2 minutes while stirring.
Remove from heat and let it cool for a few minutes before adding diced lychees and rose syrup.
Pour the mixture into a mold and refrigerate for 2 hours or until firm. Serve with desiccated coconut and chopped pistachios on top.
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