My favourite way of eating lychees is simple - freshly peeled; the coconut tapioca pudding below comes a very close second.
1/2 cup of tapioca
2 cups of cold water
2 cups of milk
1/2 cup of sugar
400ml of coconut milk (not coconut cream)
6 peeled and seeded lychees
fresh passionfruit pulp
For 6-8 people, soak a 1/2 cup of tapioca in 2 cups of cold water overnight.
Bring 2 cups of milk and a 1/2 cup of sugar to a simmer in a saucepan, stirring until the sugar has dissolved. Drain the soaked tapioca pearls and add them to the simmering milk. Keep stirring until the milk thickens and the tapioca is tender - this should take about 5 min.
Take the saucepan from the heat and stir in 400ml of coconut milk (not coconut cream). Allow to cool and then refrigerate overnight. Place a few tablespoons of the tapioca pudding in individual serving dishes, sprinkle on top with some brown sugar and place 6 peeled and seeded lychees in the middle.
Spoon some fresh passionfruit pulp onto the lychees and serve.