Save This refreshing tropical beverage combines creamy coconut milk with naturally sweet lychee fruit and bright lime juice. Blended until smooth and frothy, then poured over ice for an instant cooling effect. The balance of rich coconut and delicate lychee creates a perfectly balanced drink that's both creamy and light. Ready in just 10 minutes, this makes an ideal summer cooler for hot afternoons or as a light dessert beverage.
The air conditioning had given out during the hottest week of July, and my friend Sarah showed up with a bag of lychees and a can of coconut milk like she was bringing supplies to a desert island.
We sat on the kitchen floor with our backs against the cool cabinets, blending batches and testing them until we found the perfect balance between sweet and refreshing.
Ingredients
- 1 cup canned lychees in syrup: The syrup is liquid gold, so save it unless you want to hunt down fresh lychees and add your own sweetener
- 1/4 cup lychee syrup: This concentrated nectar is what makes the drink sing, so dont skip it
- 1 tablespoon fresh lime juice: Just enough acid to cut through the creamy coconut and wake everything up
- 1 cup unsweetened coconut milk: Chilled is best, it creates this gorgeous frothy layer on top
- 1-2 teaspoons agave syrup: Only if you like things sweeter, but the lychee syrup might be enough
- 1 cup ice cubes: The more ice the better, this drink needs to be bone chilling
- Garnishes: Extra lychee, lime wheels, or mint leaves if you want to pretend youre at a tiki bar
Instructions
- Blend everything except the ice:
- Toss the lychees, syrup, coconut milk, lime juice, and agave into your blender and let it run until its completely smooth and starting to look frothy on top.
- Prep your glasses:
- Fill two tall glasses with ice cubes while the blender is running, so youre ready to pour immediately.
- Pour and garnish:
- Pour that creamy pink mixture over the ice and tuck in some extra lychee fruit, a lime slice, or a sprig of mint if youre feeling fancy.
Save That afternoon on the kitchen floor became a tradition, now every heatwave gets the coconut lychee treatment.
Making It Lighter
Swap the coconut milk for coconut water and youve got something even more refreshing, though less creamy and indulgent.
Adult Version
A splash of white rum turns this into the kind of cocktail that makes you want to put tiny umbrellas in everything.
Sweetness Adjustments
Taste before you serve, since canned lychees vary in sweetness. Add agave one teaspoon at a time.
- Blend a tiny bit longer than you think you need for maximum froth
- Chill your glasses in the freezer for 10 minutes first
- Double the recipe because one glass is never enough
Save Heres to staying cool and finding moments that taste like paradise.
Recipe FAQs
- → Can I use fresh lychees instead of canned?
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Yes, fresh lychees work beautifully. You'll need to add an extra tablespoon of sweetener since fresh lychees lack the syrup from canned versions.
- → How can I make this drink lighter?
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Substitute the coconut milk with coconut water for a lighter, more hydrating version with fewer calories and a subtler coconut flavor.
- → Can I make this ahead of time?
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The blended mixture can be stored in the refrigerator for up to 24 hours. Give it a quick stir or blend again before serving over fresh ice.
- → Is this suitable for vegans?
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Yes, this beverage is completely vegan, gluten-free, and dairy-free when made with plant-based ingredients like agave syrup instead of honey.
- → Can I add alcohol to make it a cocktail?
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A splash of white rum transforms this into an elegant tropical cocktail. Start with 1-2 ounces per serving and adjust to your preference.
- → What other garnishes work well?
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Beyond lychee fruit and lime, try fresh basil, lemongrass stalks, or toasted coconut flakes for added visual appeal and aromatic depth.
