For the fruit salad

• 1/2 cup lychees, de-seeded
• 1/2 cup strawberries, halved
• 1/2 cup watermelon, diced
• 1/2 cup grapes, halved
• 1/2 cup melon balls
• 1/2 cup mangoes, diced

For the coconut cream sauce

• Dissolve the cornflour in 1 cup of water.
• Heat the coconut cream with the sugar and when it comes to a boil, add the cornflour mixed with water.
• Simmer for 1 minute and strain.
• Cool completely.
• Add the fresh cream and flavour with the rose essence.
• Refrigerate till chilled.

How to proceed

• Arrange the fruits in 6 serving bowls.
• Pour the coconut cream sauce on top of the fruit.
• Serve chilled, garnished with mint leaves.