Ingredients
For the crust:
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tbsp coconut sugar or brown sugar
- 3 tbsp melted butter or coconut oil
-
Pinch of salt
For the filling:
- 13.5 oz full-fat coconut milk
- 2 egg yolks
- 2 oz sugar (about 1/4 cup)
- 0.5 oz cornstarch
- 1 tsp vanilla extract
-
10–12 fresh or canned lychees, peeled and pitted, chopped
For garnish:
- Fresh lychees
- Fresh mint leaves
-
Toasted coconut or sliced almonds (optional)
Directions
Preheat oven to 350°F (175°C). In a bowl, mix almond flour, shredded coconut, sugar, salt, and melted butter. Press the mixture into the bottom of an 8–9 inch tart pan. Bake for 12–15 minutes, or until golden. Let cool completely.
In a saucepan, heat the coconut milk over medium heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Slowly pour a bit of the warm coconut milk into the egg mixture to temper it, then pour everything back into the saucepan. Cook over low heat, whisking constantly, until thickened (about 5 minutes). Do not boil. Remove from heat, add vanilla, and stir to combine. Fold in the chopped lychees.
Pour the filling over the cooled crust. Smooth the top and refrigerate for at least 4 hours, preferably overnight.
Just before serving, garnish with fresh lychees, mint, and, if desired, toasted coconut or sliced almonds.