Enchanting Zen Gardens: A Vegan Matcha and Lychee Delight
Explore this divine vegan dessert recipe inspired by Japanese zen gardens and traditional tea ceremonies. Savor the earthy matcha and tropical lychee notes with a hint of ginger in every bite.
Allergens
Tree Nuts (Almond, Coconut)
Ingredients
- 1 cup unsweetened almond milk 2 tsp matcha green tea powder 6 fresh lychees 1/4 cup coconut cream 3 tbsp agave syrup 1/2 tsp vanilla extract 1 cup gluten
- free ginger cookies, crushed
Instructions
- In a small saucepan, warm the almond milk over low heat until steaming.
- Gradually whisk in matcha green tea powder until smooth and fully incorporated.
- Remove from heat and let it cool to room temperature.
- Peel lychees, halve them, and remove seeds. Set aside.
- In a separate bowl, combine coconut cream, agave syrup, and vanilla extract. Whisk until well combined.
- Gently mix the matcha infused almond milk into the coconut cream mixture.
- Pour the mixture over the lychee halves in a shallow dish, ensuring they are submerged.
- Cover and refrigerate for at least 2 hours, or until chilled.
- In a separate bowl, crush gluten free ginger cookies into fine crumbs.
- To serve, dip each lychee half into the cookie crumbs to coat evenly.
- Arrange coated lychees on individual plates, drizzling remaining sauce over them.
Chef’s Insight
This dessert is perfect for a peaceful afternoon or as a refreshing ending to a meal.
Notes
If using fresh lychees, choose plump, firm, and fragrant fruits.