Lychees With Coconut Cream

Lychees and Coconut Milk are two of my favourite ingredients. After coming to Malaysia, I have come across so many different versions of coconut desserts. Every one of them was a delight. Lychees With Coconut Cream is no exception. I ate it years ago at one of the many dinners we were invited to and it has always been there at the back of my mind for the right occasion. Lychees With Coconut Cream is a dessert that can be made very quickly in large quantities effortlessly- something that every housewife wants. I love it and always make extra so that I can enjoy it the next day while watching my favourite television programme.

Read why adding Lychees into your diet is a healthy choice

https://www.healthline.com/nutrition/foods/lychees

The Recipe For Lychees With Coconut Cream

The Ingredients For Lychees With Coconut Cream:

5 cans ( 800gms each)of King sized, pitted Lychees

2 cans ( 200 gms each) pineapple cubes

600 ml Coconut cream Pandan flavour

5 tbsp white/light jaggery powder ( this is a very light coloured jaggery powder which I discovered here in Kuala Lumpur)

Mint Leaves for garnishing

Method For Making Lychees With Coconut Cream:

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Open the Lychee cans and pour the contents into a large colander. Let the syrup drain away completely. You do not need it. Likewise drain the pineapple cubes and keep aside till required.

Chill the Pandan coconut milk for an hour and then whisk together with jaggery to a smooth consistency. Transfer drained lychees and pineapple cubes to a large serving bowl. Pour the whisked coconut cream over and gently mix. Garnish with mint leaves and serve cold.

Some Other Lychee Recipes For You To Try

Lychee Coconut Water Mocktail

Enter The Dragon / Chinese New Year Banquet / Gong Xi Fa Chai Feast / Crab Soup /Spare Ribs / Butter Prawns / Chilli Crabs / Steamed Fish / Kai Lan/ Fried Rice / Stuffed Lychees