Almond Jelly with Lychees

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.