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De Yeung Man Cooking · 20 min

Ingredientes

Preparación

1. In a small saucepan, combine the coconut water, lychee syrup, cane sugar and agar powder. Heat over medium-high, stirring now and then, for 5–8 minutes until it starts to bubble.
2. Pour the mixture into a heatproof container about 6 x 6 inches. Cut the lychees into small pieces and scatter them into the liquid. Refrigerate uncovered for about 2 hours.
3. Run a spatula around the edges to loosen it, then cut into squares or rectangles and serve cold.

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Agua de coco