Coconut Lychee Iced Drink (Print version)
Creamy coconut meets sweet lychee in this refreshing chilled beverage, perfect for summer cooling.
# What you'll need:
→ Fruit & Juice
01 - 1 cup canned lychees in syrup, drained (reserve syrup)
02 - 1/4 cup lychee syrup (from the can)
03 - 1 tablespoon fresh lime juice
→ Coconut
04 - 1 cup unsweetened coconut milk, chilled
→ Sweetener
05 - 1-2 teaspoons agave syrup or simple syrup, to taste
→ Other
06 - 1 cup ice cubes
07 - Lychee fruit and lime slices, for garnish
08 - Fresh mint leaves, for garnish
# Method:
01 - Combine the drained lychees, lychee syrup, coconut milk, lime juice, and agave syrup in a blender. Blend until completely smooth and frothy, approximately 30-45 seconds.
02 - Fill two tall glasses with ice cubes, packing them lightly to allow room for the liquid mixture.
03 - Pour the blended coconut lychee mixture over the ice in each glass, dividing evenly between the two servings.
04 - Top each glass with extra lychee fruit, fresh lime slices, and mint leaves if desired. Serve immediately while thoroughly chilled.
# Expert advice:
01 -
- It comes together in under ten minutes with ingredients you can keep in the pantry forever
- The way creamy coconut balances against sweet lychee feels like discovering a secret combination
02 -
- Canned coconut milk from a carton works better than the thick canned coconut cream for this recipe because we want something drinkable not dessert-like
- If you use fresh lychees you will need to add extra sweetener since canned ones come suspended in their own syrup
03 -
- Blend for longer than you think you need to get that smooth almost creamy texture
- Taste before adding extra sweetener because lychee syrup varies by brand