Lychee Pudding
  • Milk- 1 cup
  • Coconut milk, thick- ½ cup
  • Canned lychee, rinsed, coarsely pureed- ¾ cup
  • Condensed milk- 3 tbsp if using sweetened canned lychees or depending upon your needs
  • Vanilla extract- ½ tsp
  • Almond slices- 2 tbsp
  • Pistachios, shelled, sliced- 1tbsp
  • Agar-agar strands or china grass, 1 inch strands- ¼ cup, (soaked in water and boiled to melt the strands)
  • Unsweetened Cocoa powder- 1 tsp/bowl to sprinkle over the pudding
Note:You could substitute agar-agar with Gelatin.
Gelatin-1/2 tbsp, sprinkle gelatin over 3 tbsp cold water in a small cup and keep aside to soften the gelatin.
  1. Soak the agar-agar strands in ¼ cup water for 5 minutes and boil it stirring continuously to melt the strands.
  2. Keep aside the melted agar-agar, don't keep it too long as it hardens pretty easily.
  3. In a saucepan, heat milk over medium heat.
  4. Add coconut milk and lychee puree to the milk.
  5. Add condensed milk, vanilla extract and combine everything well.
  6. Heat the mixture but don't allow the lychee mixture to come to a boil.
  7. When the mixture is heated through, add the melted agar-agar or softened gelatin and give it a stir.
  8. Remove from the heat, add the sliced almonds and pistachios.
  9. Pour into dessert bowls or ramekins sprayed with non-stick cooking spray and let cool down.
  10. After it has cooled down, keep it in the refrigerator to set, maybe for an hour.
  11. While serving, cover the dessert bowl with the dessert plate, turn it upside down and tap on the back of the bowl, the pudding will fall onto the plate.
  12. Sieve cocoa powder over the pudding.
If you are using sweetened canned lychees, add less condensed milk, taste it and add according to your needs.
You could use gelatin instead if agar-agar.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at