Lychee-Banana Dessert Soup in Coconut Milk
Serves 2-4, as a dessert
Adapted from The Spruce Eats
2 ripe bananas, peeled, sliced in half lengthwise, and sliced further into smaller pieces, about 2 inches long.
1 can coconut milk, regular or light
¼ cup brown sugar (add up to ⅓ cups total, if you want it sweeter)
A pinch of salt
10-12 lychees, fresh or canned
If you’re using fresh lychees, find ones that are at least 1 inch in diameter, with a bright red peel, and feel bouncy when pressed
To peel, pierce the shell with a fingernail and peel off the shell
To remove the seed, score around the flesh with a knife and pull the two sides apart. You should be able to easily remove the flesh from the seed
Pour the coconut milk into a saucepan and place it over medium-high heat.
Add the sugar and salt, stirring to dissolve, about 1-3 minutes. Taste and if you'd like it sweeter, add a little more sugar.
Carefully add the bananas and lychees so they don’t splash. Continue stirring until the bananas and lychees are warmed through, about 1-2 minutes.
Serve warm or chill and serve cold.
Enjoy!