Ingredients
| 1 sheet | Sweet pastry sheet |
| 6 | Lychees, cut in half (Main) |
| ¼ cup | Desiccated coconut, plus 1 1/2 Tbsp extra |
| 1 tsp | Lemon zest, finely grated |
| ½ cup | Caster sugar |
| 2 | Eggs |
| ¾ cup | Cream |
| ¼ cup | Milk |
Directions
- Preheat oven to 180C. Grease and line a tartlet tin with pastry.
- Put half a lychee in each case. Combine the coconut and zest, then mix in the sugar. Whisk the eggs with the cream and milk and add to the coconut.
- Pour some of the mix over each lychee then sprinkle over a little extra coconut. Bake for approximately 15 minutes or until set and golden. Serve warm.