Ingredients

• 3 egg yolks
• 3-4 tbsp. caster sugar
• 200 ml (1 cup) thick coconut milk
• 1 tbsp. rose water
• 1-2 drops red food coloring
• 16 fresh or canned lychees, halved and stones removed

1. In a bowl, whisk together egg yolks and sugar.
2. In a medium saucepan, heat coconut milk to just below boiling point, then slowly stir into bowl with egg yolk mixture.
3. Return to pan and cook very gently, stirring with a wooden spoon, until custard coats the back of the spoon.
4. Remove from heat and stir in  rose water to taste and sufficient red food coloring to colour pale pink.
5. Leave until cold, stirring occasionally.
6. Add the lychees to the custard reserving a few for garnish.
7. Serve cold.