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

1. Pour the coconut milk into a saucepan and place it over medium-high heat.

2. 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.

3. 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.

4. Serve warm or chill and serve cold.

5. Enjoy!