Lychee Dessert Cup
Ingredients
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.
