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!