Lychees and Coconut Custard Recipe

Lychees and Coconut Custard Recipes

Ingredients :


3 - 4 tablespoons

200 ml

85 ml

egg yolks

caster sugar

coconut milk

coconut cream

about 1 tablespoon triple-distilled rose water

red food coloring

about 16 fresh lychees, peeled, halved and stoned

rose petals, to decorate

Method :

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.

Serves 4

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