Liu Che Coconut Jelly (often called lychee jelly) is a traditional Cantonese dessert that showcases the region’s love for fresh fruit and light, gelatinous sweets. Historically, fruit jellies were served during festivals and family gatherings as a refreshing palate cleanser.

In Guangdong, the jelly is typically flavored with coconut water and agar‑agar, while in other parts of China it may use gelatin or be sweetened with rock sugar. Some regions add a splash of rice wine for extra aroma.

It is usually served chilled, cut into small cubes, and presented on a small plate. It can be eaten plain, with a drizzle of sweetened condensed milk, or used as a garnish for tea and light desserts.

The jelly is popular during Lunar New Year, wedding banquets, and summer tea parties because its cool texture and subtle sweetness complement hot dishes and festive meals.

Cantonese desserts often emphasize texture and natural fruit flavors. This jelly embodies those principles with its delicate, Jell‑O‑like consistency and the fragrant taste of lychee and coconut.

Authentic ingredients include fresh or canned lychee (liuches), coconut water, cane sugar, and agar‑agar powder. Substitutes can be fresh lychee, simple syrup instead of canned syrup, and gelatin if a non‑vegetarian option is acceptable.

It pairs nicely with dim sum, chilled herbal teas, or as a garnish for mango sago pudding. The light sweetness also complements savory dishes like steamed fish by providing a palate‑cleansing bite.

Common errors include not bringing the agar mixture to a full boil, using too little agar which results in a runny jelly, and adding fruit too early causing it to sink. Follow the timing steps precisely and add fruit after pouring the hot liquid.

Agar‑agar is plant‑based, giving a firmer, more translucent set that holds up better at room temperature. It also aligns with the vegetarian tradition of many Cantonese desserts, whereas gelatin would require animal collagen.

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