Coconut Lychee Pudding
Soften the gelatin in cold water.
Peel the lychees, remove the pits and cut into small pieces. Mix the lychee juice, lime juice, vanilla sugar and liqueur over low heat. Add the squeeze gelatin and stir, allowing the gelatin to dissolve. Remove from the heat, stir in the coconut water and the lychees. Pour into 4 small jelly molds. Cover and chill for at least 4 hours.
Remove the pudding from the molds.
Serve with cookies, if desired.