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Lychee, mango & coconut terrine

Ingredients

  • Prep 4:00 min
  • Cook Easy
  • Serves 8
  • 24 lychees, peeled, seeded
  • 1L Weis’ Mango Sorbet, softened slightly
  • 270ml can light coconut cream
  • 40g pkt roasted coconut chips
  • Lime rind, to serve

Directions

  • STEP 1 - 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.
  • STEP 2 - 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.
  • STEP 3 - Turn terrine onto a serving platter. Top with remaining lychees, coconut chips and lime rind.

Recipe Ingredient

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