Lychee, Mango Coconut Terrine

Bursting with sweet juice, plump lychees are a refreshing taste of the tropics, making them perfect for devouring during a hot summer.

The ingredient of Lychee Mango Coconut Terrine

• 24 lychees peeled seeded
• 1l weisu2019 mango sorbet softened slightly
• 270ml can light coconut cream
• 40g pkt roasted coconut chips
• lime rind to serve

The Instruction of lychee mango coconut terrine

• line the base and sides of a 20 x 10cm base measurement loaf pan with non stick baking paper allowing the 2 long sides to overhang
• chop half the lychees combine sorbet chopped lychees and coconut cream in a bowl transfer to prepared pan and smooth the surface cover with plastic wrap and freeze for 4 hours or overnight until firm
• turn terrine onto a serving platter top with remaining lychees coconut chips and lime rind

Nutritions of Lychee Mango Coconut Terrine

calories: 246 648 calories
calories: 10 grams fat
calories: 8 grams saturated fat
calories: 35 grams carbohydrates
calories: 32 grams sugar
calories: n a
calories: 3 grams protein
calories: 6 milligrams cholesterol
calories: 82 42 milligrams sodium
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calories: nutritioninformation