Lychee, Mango Coconut Terrine
Lychee, mango & coconut terrine
Bursting in imitation of sweet juice, plump lychees are a refreshing taste of the tropics, making them pure for devouring during a hot summer.
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To get started later than this recipe, we must prepare a few components. You can have Lychee, mango & coconut terrine using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Lychee, mango & coconut terrine:
- 24 lychees, peeled, seeded
- 1L Weis’ Mango Sorbet, softened slightly
- 270ml can active coconut cream
- 40g pkt roasted coconut chips
- Lime rind, to relief
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Steps to make Lychee, mango & coconut terrine:
- Line the base and sides of a 20 x 10cm (base measurement) loaf pan taking into consideration non-stick baking paper, allowing the 2 long sides to overhang.
- Chop half the lychees. credit going on sorbet, chopped lychees and coconut cream in a bowl. Transfer to prepared pan and sleek slick the surface. Cover behind plastic wrap and deaden for 4 hours or overnight until firm.
- point aim terrine onto a serving platter. peak in the proclaim of remaining lychees, coconut chips and lime rind.
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