Popular in Adana during the summer, bici bici is made with a jelly-like dessert prepared from cornstarch, served with icy sweet syrup and coconut. It is an ideal choice when you want a light, refreshing dessert.
Bring the water and sugar to a boil and simmer until thickened, about 5 minutes. Add the lemon juice and remove from the heat. Let cool to room temperature.
Whisk the cornstarch, water, and sugar together thoroughly in a pot. Cook over medium heat, stirring constantly, until thickened, 8–10 minutes. To prevent lumps, keep stirring before turning on the heat.
If desired, divide the jelly in half and add food coloring to one portion. Pour it into a shallow dish and let cool at room temperature.
Once cool, refrigerate the jelly for at least 1 hour, until thoroughly set.
Cut the set jelly into cubes and divide among serving bowls. Serve with crushed ice, syrup, and shredded coconut.
The jelly can be stored in a sealed container in the refrigerator for 3 days. Store the syrup separately and add the ice and coconut just before serving; otherwise, the jelly will become watery.
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