Lychee Cloud Recipe
Lychee, Coconut, Yuzu
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Ingredients
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Fruit Base
Coconut Cream
Garnish
Method
Preparation
Prepare the Lychee
Peel and pit the lychee fruit. If using canned lychee, drain and rinse thoroughly. Chop the lychee into small pieces and set aside.
Mix the Lychee Base
In a mixing bowl, combine the chopped lychee with yuzu juice. Gently stir to combine and set aside to marinate for about 10 minutes.
Coconut Cream Preparation
Whip the Coconut Cream
In a separate mixing bowl, add the coconut cream and powdered sugar. Use a hand mixer or whisk to whip until light and fluffy, about 3-5 minutes.
Combine Lychee and Coconut Cream
Gently fold the marinated lychee mixture into the whipped coconut cream until well combined. Be careful not to deflate the coconut cream.
Assembly
Serve the Lychee Cloud
Spoon the lychee and coconut cream mixture into serving bowls or glasses. Smooth the top with a spatula.
Add Garnish
Sprinkle toasted coconut flakes on top and garnish with fresh mint leaves for an aromatic finish.
