Coconut-Lychee Ice Cream

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An original and gourmet idea to surprise and delight your guests: ice cream with coconut and lychee! Discover our easy recipe.


  • 40 cl Coconut cream
  • 150 g Crème fleurette
  • 6 g (3 leaves) Gelatin
  • 100 g Sweetened condensed milk
  • 12 lychees
  • 1 C. soup Grated coconut


Coconut-Lychee Ice Cream


  1. Start this Coconut-Lychee Ice Cream recipe by soaking the gelatin for 10 minutes in a bowl of cold water. Store the whipping cream in the freezer for 5-10 minutes.
  2. Pour the coconut cream into a saucepan and bring to a boil. Squeeze the softened gelatin and stir in while whisking well. Add the sweetened condensed milk and beat carefully to obtain a smooth and homogeneous consistency.
  3. With the beater, put the whipping cream and incorporate it delicately in the preceding preparation with the help of a spatula.
  4. Divide the preparation into 6 verrines. Cover them with cling film and store them in the freezer for at least 4 hours.
  5. 5 min before serving, remove the foams from the freezer. Decorate the lychees, open them in half and pit them. Put them in the iced mousses and sprinkle them with a little grated coconut.

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