These lychee dessert cups are super simple, creamy, and sweet; and they take under 20 minutes to assemble! Plus, this is a frozen dessert which makes it perfect way to cool down this summer.
If you’ve followed this blog for a while you know that I’m no baker! I love cooking and have a massive sweet tooth, but just can’t seem to grasp the patience and strictness it requires to bake something fresh. So, instead, I love making no-bake desserts for all my fellow non-bakers.
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Lychee Dessert Cup – Ingredients:
Graham Cracker Crust:
To make the perfect lychee dessert cups, you need a great graham cracker crust, which only requires three simple ingredients: butter, graham crackers, and sugar.
Lychee Base:
- Lychee: I used canned lychees for this recipe since these are more easily accessible and convenient.
- Sweetened Condensed Milk
- Cream Cheese
- Coconut Milk:
- It is essential to use full-fat canned coconut milk for this recipe because canned coconut milk naturally separates and the thick cream from the coconut milk floats to the top of the can.
- So, when you open the can, scoop off all of the cream, and add it to your lychee base. You can also pop your canned coconut milk into the fridge before you use it. The cold helps the coconut cream separate even better!
Lychee Dessert Cup – Keys to Success:
- Freeze your dessert cups for three to five hours or until you get your desired consistency. They end up tasting like and having the consistency of ice cream! If you prefer a pudding consistency, then place overnight in the fridge instead.
- Firmly pack in your graham cracker crust to the bottom of your dessert cup. If you don’t pack the crust firmly enough at the bottom, the liquid lychee base will sink through to the bottom and make the graham cracker crust consistency a little soggy. But, if you pack the crust in firmly, the liquid sits right on top!
Love these Lychee Dessert Cups? Here are More Recipes You’ll Love:
Lychee Dessert Cup
Materials
Graham Cracker Crust
- 1/2 c graham crackers (crushed)
- 3 tbsp raw sugar
- 3 – 4 tbsp earth balance butter
Lychee Base
- 24 oz can of lychee
- 7 oz sweetened condensed milk
- 1 can coconut milk (only use the cream)
- 4 oz cream cheese
Instructions
- Crush graham crackers and mix with raw sugar and butter to create the crust.
- Drain your lychee of all liquid and then roughly chop it.
- In a bowl, combine the lychee, condensed milk, and cream cheese.
- Grab your canned coconut milk and scoop all of the cream from the top and add it in as well. You can also add a tbsp or so of the milk underneath.
- Blend the mixture with an immersion blender.
- In your dessert cups, press the graham cracker mixture firmly to the bottom and pour the lychee liquid on top. Freez for 3-4 hours and serve with whipped cream!
Notes
- Of course, a graham cracker crust requires graham crackers. However, the crust can be made with your favorite cookie instead! Gingersnaps or butter cookies would taste pretty great too.
- It is essential to use full-fat canned coconut milk for this recipe. Canned coconut milk naturally separates and the thick cream from the coconut milk floats to the top of the can. So, when you open the can, scoop off all of these cream, and add it to your lychee base.
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