Lychee Coconut Jelly

Steps

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1. 1
   Combine the coconut water, lychee syrup, cane sugar, and agar agar powder in a small saucepan. Heat over medium-high heat for about 5–8 minutes, stirring occasionally, until the liquid begins to bubble.
   ▶ ≈1:20
2. 2
   Carefully pour the hot mixture into a heat-safe container (approximately 6×6 inches). Cut the lychees into small pieces and scatter them into the liquid. Refrigerate uncovered for about 2 hours.
   ▶ ≈2:37
3. 3
   Gently run a spatula around the sides of the container to release the jelly. Place a cutting board or plate on top, grip both firmly, and carefully flip the container upside down.
   ▶ ≈3:21
4. 4
   Slice the jelly into bite-sized cubes or rectangles and serve cold. Enjoy as is or chop and add to cold drinks. Store refrigerated in an airtight container for up to 2 weeks.
   ▶ ≈4:07