Shopping Cart

Free shipping for orders over $80

(conditions apply)

Agar Almond Jelly With Lychees

Agar Almond Jelly With Lychees

Course: DessertDifficulty: Easy


Prep time




Cooking time



This Agar Almond Jelly desert is a light, refreshing vegan dessert. Because Agar adds many nutritional qualities to the mix, it is absolutely guilt-free! Recipe & picture by Kathryn Avery, winner of Pacific Harvest’s 2010 Cooking Competition.


  • 50g raw almonds

  • 2 cups warm water

  • 2 cups full cream milk

  • 3 tbsp caster sugar

  • 3 tsp Agar powder

  • 3 drops almond essence

  • ½ cup flaked almonds

  • 1 can lychees


  • Blanche the almonds and remove skin. Grind up in a kitchen blender to a fine consistency, then soak for 30 mins in warm water. Strain and keep the almond milk to one side. Evaporate the full cream milk on a low heat for one hour to reduce (careful not to boil). Dissolve the sugar into the evaporated milk, add the almond milk and then whisk in the Agar . When cooled a little, add the almond essence to taste.
  • Pour into a shallow dish and chill. Serve with lychee and a sprinkle of almond slivers.
  • Tip: this recipe can be made vegan by replacing the cow’s milk by another milk. Soya milk or coconut cream are good alternatives because they are naturally creamy.

Premium Agar Powder – 50g

excellent source of iodine gluten free low fat gm free plant based
This Agar Powder is tested for contaminants according to the ANZ Food Code standards. It is derived from...
Read More
International Shipping

We ship to most countries


Our seaweed is sustainably harvested


Processed in approved food grade facilities

100% Secure Checkout

PayPal / MasterCard / Visa