Peel lychees, cut in half and remove seed. Peel mangoes, slice cheeks from sides, discard seeds and dice mango flesh. Gently toss lychees and mangoes in a bowl to combine.
Place passionfruit pulp, water and rice syrup in a small saucepan. Scrape seeds from vanilla bean using a teaspoon and add vanilla bean and seeds to the passionfruit mixture. Stir over medium heat about five minutes then simmer for five minutes. Remove from heat, discard vanilla bean, transfer to a heatproof bowl and chill mixture for 30 minutes.
Pour cooled passionfruit mixture over lychees and mangoes and gently stir to combine. Spoon into serving bowls and top with grated coconut.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10+30mins cooling |
| Ready in: | 50 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 795 kj |
| Calories | 190 kcal |
| Fat | 1.8 g |
| Saturated Fat | 1.3 g |
| Total Carbohydrate | 35.3 g |
| Total Protein | 3.7 g |
| Fibre | 8.5 g |
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