In a bowl, whisk together egg yolks
and sugar. In a medium non-stick saucepan, heat
coconut milk to just below boiling point, then slowly stir into eggs
yolk and sugar mixture. Return to pan and cook very gently,
stirring with a wooden spoon, until custard coats the back of the
spoon. Remove from heat and stir in coconut
cream, rose water to taste and sufficient red food coloring to color
pale pink. Leave until cold, stirring
occasionally. Spoon a thin layer of rose-flavored
custard into 4 small serving bowls. Arrange lychees on custard. Decorate with rose petals. Serve remaining custard separately to
pour over lychees.
