Slush lce Lychee in Coconut Milk (Lychee fruit is growned a lot in the north of Vietnam)
1/2 can canned longan
1/2 can canned Iychee
3 tablespoons sago pearls
2 cups (500 ml) water
Crushed ice
1/2 cup (125 ml) thick coconut milk, chilled
4 tablespoons condensed milk Sprigs of mint leaves, to garnish
1 Drain the longan and lychee, and reserve the syrup. Set aside.
2 In a saucepan, bring the sago and water to a boil, then reduce the heat to medium and simmer for about 15 minutes, stirring constantly, until the sago turns transparent. Remove from the heat and rinse with cold water, then drain. Set aside.
3 To serve, place 1 heaping tablespoon of the cooked sago in a tall serving glass, followed by some crushed ice, 2 tablespoons of the coconut milk, another heaping tablespoon of the sago, some lychee and longan. Drizzle 2 tablespoons of the fruit syrup and 1 tablespoon of the condensed milk on top and garnish with mint leaves.
Serves 4 Preparation time: 10 mins Cooking time: 15 mins
