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Lychee Coconut Custard


15 minutes

  • 3 Tbsp. cold water
  • 3 tsp. gelatin powder
  • 2 cups heavy cream
  • 1 cup lychee juice from Dynasty Lychees
  • ¼ cup granulated sugar
  • 1 can coconut cream, can chilled overnight
  • ½ cup powdered sugar
  • ½ tsp. vanilla extract
  • toasted coconut flakes, for topping
  • mint leaves, for garnish
  1. Pour the water into a bowl then sprinkle the gelatin powder over top. Let it sit for 2-3 minutes.
  2. Add the heavy cream, Dynasty Lychee juice, sugar, and the gelatin mixture to a pot. Heat it over medium heat and stir until the sugar and gelatin have dissolved, about 5 minutes.
  3. Light grease some ramekins with cooking spray. Evenly distribute the cream mixture between the ramekins. Allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours until the custard sets.
  4. Open the can of coconut cream. Scrape the solidified cream at the top into a bowl. Do not use the liquid left in the can. Beat the cream with a whisk for 30 seconds then add in the powdered sugar and vanilla extract. Whip for another minute until light and fluffy.
  5. Top the custard with a dollop of coconut cream. Garnish with a sprinkle of toasted coconut flakes and mint. Enjoy!

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Dish Type / Ethnic Cuisine