“Say yes, and you’ll figure it out afterwards.” Tina Fey
To live a full life, you need to get out of your comfort zone and push yourself to strive for change, a breath of fresh air and learn something new. It is essential to continually challenge yourself and push for new ideas and projects to work on. I believe life has so much to offer, explore and discover one cannot possibly be brought down by the mundane.
But I am also a creature of habit. It takes an immense amount of pushing to dare myself to attack the new and actually get out there. The past month has made way for a change. A time to say yes for everything, work hard, and travel even harder! This experience and joy is what I will cherish right up to my old age (where most likely I’ll be racing around in a wheelchair thanks to my accident-prone knees!). You eventually realise the world isn’t so bad, grow a little faith, be safe, and soak in every minute of your life… it’s too short to live in fear!
And keeping in the spirit of discovery, today in Kitchen Therapy, we are doing something very different. I rarely willingly choose to use canned or pre-packaged ingredients – but in this case, I only recommend you use canned deseeded lychees! My mother, despite the canned component, insisted upon this recipe. Considering no one in my family is a fan of canned anything, I was intrigued to try them out. There is a general motto of sticking to fresh, healthier options at all times in this house. Of course, being the rebel that I am, I’m the only one that breaks that rule
occasionally often (thank you very much Maggi and Cheetos!).
These mini bites are the perfect addition to a high tea spread, or an accompaniment to a lavish dessert buffet. They look incredibly sophisticated, get done in a jiffy and taste oh-so-tropical!
Serves Yields: 25 | Prep Time: 15 mins
- 25 lychees, deseeded (canned)
- 50 g cream cheese
- 50 g cream
- 2 tbsp sugar
- ½ cup shredded fresh coconut
- Chocolate sprinkles
- Whip the cream cheese until smooth.
- Then add the cream and sugar and whip until the mixture is smooth and slightly stiff.
- Stir in the coconut shreds.
- Stuff the cream into the lychee.
- Dip the bottom part of the lychee into the chocolate sprinkles. If the sprinkles do not stick, dip the lychee into some of the sugar syrup from the lychee can before the sprinkles.
- Place in a mini cupcake liner.
- Serve cold.
- You can refrigerate (in an airtight container) until ready to serve.