Lychees are amazing, lychees are delicious, and lychees even make great desserts. Growing up in an asian family, we always have cans of lychees in the pantry or when they are in season, my parents would always get a bunch from the grocery store.
The fresh lychees would taste amazing, but its always a pain peeling them and spitting out the black pits. I’ve come pretty close to swallowing them, and trust me, it’s not fun.
Lychees aren’t grown in BC, but you can find them in asian grocery stores around June or July. You’ll know its in season when all the middle aged ladies start fighting over them. Most of them are imported from other countries. Otherwise, you can just find the canned lychees all year around.
- 1 can of Lychee in Syrup (Remember to save the syrup!)
- 2 pouches of gelatine
- 1.5 cup Cream
- 1 cup Water
- 1/4 cup Sugar
Slice the lychees into four wedges, so they are more bite size. Remember to save the lychee syrup! Thats the good stuff.
Next, heat up the gelatin, lychee syrup, sugar, water and cream in a pot on the stove. Mix until it is all nicely combined together.
I’ve learned to love using breaker for cooking! It’s such a life saver and a lot less mess. Plus, they are meant to be heated to high temperatures so it won’t crack.
Place the lychee bits in the bottom of the cup and then add the liquid potion on top.
Once they are all filled up, leave it in the fridge until they have set. This can take about an hour or 2.
In the end, you’ll end up with these cups of creamy lychee pudding. I like to use the clear cups because you can see everything inside, plus when you see the lychee at the bottom of the cups, you’ll definitely want to dig in.