This tropical preserve combines juicy lychee, sweet pineapple, and a touch of coconut for a wonderful island-inspired flavor. The lychee provides delicate floral sweetness, while pineapple adds brightness and small pieces of fruit give the preserves a delicious homemade texture.

Yield: Approximately 3 cups
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Storage: Refrigerate promptly; use within 2 weeks.

Ingredients

– 1 1/2 cups fresh lychee flesh, peeled and seeded
– 1 1/2 cups fresh pineapple, finely diced
– 1/4 cup unsweetened coconut flakes
– 2 tablespoons fresh lemon juice
– 3 cups granulated sugar
– 1 package (1.75 ounces) regular powdered fruit pectin
– 1/4 cup water

Instructions

1. Peel and seed the lychees. Chop the flesh into small pieces.
2. Cut the pineapple into small cubes, approximately 1/4 inch in size.
3. Place the lychee, pineapple, lemon juice, and water into a medium saucepan.
4. Heat over medium heat for approximately 5 minutes, stirring gently.
5. Mash about one-third of the fruit with a potato masher while leaving the remaining pieces intact.
6. Stir in the coconut flakes.
7. Add the powdered pectin according to the manufacturer’s instructions for cooked preserves.
8. Bring the mixture to a full rolling boil, stirring frequently.
9. Add the sugar and stir until completely dissolved.
10. Return to a full rolling boil and cook for the time specified by the pectin manufacturer.
11. Remove from the heat and skim off any foam.
12. Carefully transfer the preserves into clean, heat-safe jars.
13. Allow the jars to cool briefly and refrigerate promptly.
14. Chill for several hours before serving.

Serving Suggestions

– Spread over toasted coconut bread.
– Spoon over pancakes or French toast.
– Serve with warm biscuits.
– Use as a filling for coconut pastries.
– Spoon over vanilla ice cream.
– Serve alongside pound cake or cheesecake.

Kitchen Tip: Use unsweetened coconut flakes so the preserves don’t become overly sweet. The coconut should complement the lychee and pineapple rather than overpower them.

Storage: Keep refrigerated and use within 2 weeks. This recipe is not intended for shelf-stable canning.