- 1 can of lychee (use 325 ml lychee syrup)
- 75 gram sugar
- 400 ml coconut cream
- 3/4th sachet of agar agar
- 2 mangos
- Optional: fresh lychee
- Mint leaves for garnish
- Sunflower or other neutral oil
Kitchen equipment needed
- Small saucepan
- Silicone kitchen brush
- 6 small ramekins or other bowls
- Small knife
Preparation — 10 minutes + waiting time
ADD the canned lychee to a colander and collect the syrup in a bowl. Use 325 ml of the syrup and heat it up in a small saucepan along with 75 gram sugar. As soon as the sugar has dissolved you can STIR in the agar agar. Let it cook on low heat for a few minutes before you also stir in the coconut cream.
Let the mixture cool off slightly while you coat the ramekins with a thin layer of neutral oil. DIVIDE the lychee-coconut mixture evenly over the ramekins and refrigerate for at least 2 hours.
Finishing the coconut-lychee pudding with mango — 10 minutes
PEEL the mangos and chop them into cubes. If you like you can also chop the lychee into halves.
FILL a small bowl with warm water and immerse the bottom of the ramekins into the water. RUN a small knife around the pudding, this way the pudding will easily unmold from the ramekins. DIVIDE the mango and lychee over the pudding. Because of the creamy pudding and soft fruit it’s not necessary to serve this dessert with a sauce. Enjoy!