Coconut Cream Velvet with Lychees from Sweet Dreams by Josceline Dimbleby
I know that whenever I write the word ‘coconut’, many people will turn quickly to the next recipe, swearing that they can’t stand it. Before I discovered coconut milk, I thought the same....
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Ingredients
- 1 lb 4 oz (550 g) can of lychees
- 1 oz (25 g) gelatine
- 1 fresh coconut or 6 oz (175 g) desiccated coconut moistened with a little milk
- ½ pint (300 ml) double or whipping cream
- 1 tablespoon (15 ml spoon) lemon juice
- 2 oz (50 g) caster or granulated sugar
- a good pinch of salt
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