For a fun spin, add nata de coco to the classic almond and lychee pairing!
1 cup water
1 cup milk
1 pack (90-gram) gulaman , (we used Alsa)
1 teaspoon almond extract
2 1/2 tablespoons sugar
1 can (567-gram) lychee, syrup reserved
1 cup nata de coco (jelly made from coconut water)
Combine 1 cup water and 1 cup milk in a saucepan. Add 1 (90-gram) pack unflavored gulaman powder (we used Alsa) and mix until dissolved. Bring mixture to a boil while stirring continuously. Remove from heat.
Add 1 teaspoon almond extract and 2 1/2 tablespoons sugar. Pour into a square mold and let cool until set.
Meanwhile, combine 1 (567-gram) can lychees (syrup reserved) and 1 cup nata de coco in a bowl. Slice almond jelly into cubes and add to the bowl.
Pour in 1/2 cup reserved lychee syrup, cover, and refrigerate until ready to serve. Top with almond slivers, if preferred. Serves 6 to 8.
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