Silky Lychee Dessert Cups with Coconut Cream

These lychee dessert cups are incredibly simple, creamy, and sweet. They take under 20 minutes to assemble and, because they are frozen, they’re an excellent way to cool down on a hot summer day.

If you follow this site you may already know I’m not a baker. I enjoy cooking and have a big sweet tooth, but I don’t have the patience or the tolerance for the exacting nature of baking. That’s why I prefer no-bake desserts—quick, forgiving, and perfect for home cooks who want a delicious treat without heating the oven.

Lychee Dessert Cup – Ingredients

Graham Cracker Crust

For the crust you only need three pantry ingredients: crushed graham crackers, butter (or a butter alternative), and a bit of sugar. This base gives the dessert a pleasant crunch and a slightly sweet, buttery foundation that contrasts the smooth lychee filling.

Lychee Base

• Lychee: Canned lychees work great here because they’re easy to find and convenient. Drain and roughly chop before adding to the filling.
• Sweetened condensed milk: Adds sweetness and a rich, creamy texture that blends well with the fruit.
• Cream cheese: A small amount gives body and tang, balancing the sweetness of the condensed milk.
• Full-fat canned coconut milk: It’s essential to use full-fat canned coconut milk and scoop off the thick cream that rises to the top. That coconut cream adds silkiness and a subtle tropical note. Chilling the can ahead of time helps the cream separate and makes it easier to scoop.

Lychee Dessert Cup – Keys to Success

1. Freeze for the right texture: If you freeze the cups for three to five hours they develop an ice-cream-like consistency. For a softer, pudding-like texture chill overnight in the refrigerator instead of freezing.
2. Pack the crust firmly: Press the graham cracker mixture firmly into the bottom of each cup. A well-packed crust prevents the liquid filling from seeping down and becoming soggy.

Ingredients (detailed)

Instructions

1. Crush the graham crackers finely in a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with raw sugar and melted butter until the mixture holds together when pressed.
2. Divide the graham cracker mixture among your serving cups and press it firmly and evenly into the bottom of each cup to form a solid crust layer.
3. Drain the canned lychees well, reserving little to no syrup, and roughly chop the fruit.
4. In a mixing bowl combine the chopped lychees, sweetened condensed milk, and softened cream cheese. Add the thick coconut cream scooped from the chilled can and, if needed, a tablespoon or two of the thinner coconut milk beneath to adjust the consistency.
5. Use an immersion blender or a regular blender to puree the mixture until smooth and well combined. Taste and adjust sweetness if necessary.
6. Pour the lychee mixture over the packed graham crust in each cup. Smooth the tops, cover, and freeze for 3–5 hours for a firmer, ice-cream-like result. For a softer set, refrigerate overnight.
7. Serve chilled or slightly softened, topped with whipped cream or a few whole lychees if desired.

Notes & variations

• You can substitute the graham cracker crumbs with crushed cookies such as butter cookies or gingersnaps for a different flavor profile.
• Always use full-fat canned coconut milk to ensure you can scoop the thick cream from the top. This cream provides the best texture and flavor for the filling.
• If you prefer a lighter version, reduce the condensed milk slightly and add a little extra coconut cream, but be mindful this will affect sweetness and texture.