Lychee-Coconut Pudding
Preparation
15 MIN
Cooking
5 MIN
Cooling
4 H
Servings
4

Lychee-Coconut Pudding

Ingredients

  • 16 fresh lychees (or canned lychees, drained)
  • 1 can (14 oz/398 ml) coconut milk
  • ¼ cup (55 g) brown sugar
  • 2 tbsp instant tapioca
  • 1 tbsp white chia seeds
  • ¾ cup (180 ml) coconut Greek yogurt
  • Coconut shavings, toasted, to taste

Preparation

  1. Peel the lychees (if fresh). Rinse to remove any traces of the shell. Remove the pit and coarsely chop the flesh.
  2. In a blender, purée half of the lychees with the coconut milk and brown sugar for a few minutes until smooth.
  3. Transfer to a small pot. Add the tapioca and bring to a boil. Simmer over medium heat for 3 minutes while whisking. Slowly pour in the chia seeds while whisking.
  4. Divide the mixture between four 1-cup (250 ml) glasses or cups. Let cool. Cover with plastic wrap and refrigerate for 4 hours.
  5. When ready to serve, top the puddings with the yogurt, remaining lychees and coconut shavings.