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Almond Jelly with Lychees

Light and refreshing, Almond Jelly is a classic Asian dessert of almond-flavored jelly that can be eaten on its own or usually paired with lychee or other fresh or canned fruits.

Easy Almond Jelly Recipe with Lychees

This almond jelly with lychees is one of the easiest desserts I’ve ever made. It is also quite refreshing as it is served chilled. Perfect for regular day dessert but elegant enough for special occasions.

With its subtle flavor and sweetness and overall being a light dessert, it is not surprising that one serving is never enough.Easy Almond Jelly Recipe with Lychees

The original almond jelly or almond (Annin) tofu, as it is known in China where the said dessert hailed from, is really made from the apricot sweet kernel and not almonds.

They look and smell alike and have the same Chinese translation, “Xingren” leading to the confusion in translation.

Traditionally, apricot kernels are soaked in water, then ground to extract the ‘almond milk’. This liquid is then sweetened and mixed with a gelling agent, usually agar, and then heated. It is then chilled to let it set into soft tofu-like consistency.Easy Almond Jelly Recipe

How to make Almond Jelly with LycheesNowadays, almond jelly is still a popular dessert, not only in China but in most Asian countries like Japan, Taiwan, Hong Kong and, of course, the Philippines.

It is also much easier to make with as less as six (6) ingredients, that includes jelly powder, water, almond essence, sugar, milk and, in this case, canned Lychee, I am quite happy with this recipe.

You can, of course, make alterations and use fresh fruits in season. I am thinking of melon, mango, and peaches right now…

Easy Almond Jelly Recipe

I’ve already mentioned the difference in using jelly powder and gelatin powder in my Coffee Jelly recipe, which you might also want to check out. I’ve also used jelly powder in this recipe.

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Almond Jelly with Lychees

Deliciously Easy Almond Jelly with Lychees

Light and refreshing, Almond Jelly, a classic dessert of almond-flavored jelly that can be eaten as is or paired with lychee or other fresh/canned fruits.
Print Rate
Course: Dessert
Cuisine: Asian,Chinese,Filipino,Japanese
Keyword: almond jelly
Servings: 10
Calories: 41kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • 3 cups water
  • 1 pouch clear jelly powder (gulaman/agar agar) - - 25g (see Note 1)
  • 1 cup milk
  • 1/4 teaspoon almond extract
  • 1/3 cup sugar - - adjust as preferred
  • 1 can whole lychees with the liquid syrup - - 565 grams


  • In a pot, add the water and gradually sprinkle jelly powder, stir until dissolved.
  • Bring to a soft boil then remove from heat. Add milk, sugar, and almond extract and stir until completely dissolved.
  • Pour mixture in a 9x9-inch square pan and let it cool to set.
  • Using a knife, cut through the almond jelly horizontally and then diagonally to make diamond-shaped cubes. 
  • Transfer almond jelly to a large bowl or container with lid. Add the lychees including the liquid syrup from the can. Cover and chill.
  • Serve cold. 



Note 1. Gelatin powder can also be used and I would recommend using Knox but you may have to adjust the amount, 1 envelope =2 cups of water, so you will need 3 envelopes.  The procedure is also different. You just dissolve the gelatin in hot water or  and refrigerate for 2 hours or until set. Whatever you use , follow the package instructions.
Nutrition Facts
Deliciously Easy Almond Jelly with Lychees
Amount Per Serving
Calories 41
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 2mg1%
Sodium 14mg1%
Potassium 32mg1%
Carbohydrates 7g2%
Sugar 7g8%
Protein 0g0%
Vitamin A 40IU1%
Calcium 30mg3%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
More Christmas Desserts


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. I tried this recipe as written and dismally failed when the agar agar was not disolving in 3 cups of water. Then I read the directions on the packet (Telephone brand) and found out that 1 pouch of agar agar (25g) needs 12 cups of water. I had to triple the recipe to try to get the agar agar to dissolve and even then, it wasn’t dissolving well.

    1. Hi Nicole, just checked out your amazingly beautiful site. So this nice comment coming from you means a lot to me. And I just downloaded your Prop-Talk Ebook, a new fan here!

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