Ingredients
- 400 ml coconut milk
- 300 ml lychee juice
- 150 g sugar
- 30 g cornflour
- 2 teaspoons vanilla extract
- 1 teaspoon agar-agar powder
- 1 cup canned lychees, drained and chopped
- Fresh lychees for garnish
- Mint leaves for garnish
Method
- In a saucepan, combine coconut milk, lychee juice, and sugar. Heat over medium until the sugar dissolves.
- Whisk cornflour with 100 ml of water in a separate bowl. Slowly pour this mixture into the saucepan, stirring constantly.
- Add agar-agar powder and vanilla extract to the mixture. Stir well until everything is combined.
- Continue to cook for another 5 minutes, then remove from heat and fold in the chopped lychees.
- Pour the mixture into serving cups. Let them cool, then refrigerate for at least 2 hours before serving. Garnish with fresh lychees and mint leaves.
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