About this recipe

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Recipe highlight

Why you’ll love it

If you want a Thai smoothie that feels luxurious, refreshing, and highly clickable, coconut and lychee is the move, fragrant, glossy, and instantly resort level. ✨

Ingredients

• Smoothie base
• 🍈 300 g canned or fresh lychees, drained (2 cups / 10.6 oz)
• 🥥 250 ml coconut milk, full fat (1 cup / 8.5 fl oz) dairy
• 💧 120 ml lychee syrup or cold water (½ cup / 4 fl oz)
• 🍯 10 ml honey or sugar syrup, optional (2 tsp / 0.34 fl oz)
• 🍋 10 ml lime juice (2 tsp / 0.34 fl oz)
• 🧂 1 g fine sea salt (¼ tsp / 0.04 oz)
• 🧊 200 g ice cubes (about 1½ cups / 7 oz)
• Finish
• 🥥 10 g toasted coconut flakes, optional (2 tbsp / 0.35 oz)
• 🍈 2 whole lychees, optional garnish (2)
• 🌿 2 g mint leaves, optional (6–8 leaves / 0.07 oz)

Preparation

• 1 Chill the glass Fill a tall glass with ice for 30 sec, then discard any meltwater so the smoothie stays thick and clean. 🧊
• 2 Blend silky Blend lychees, coconut milk, lychee syrup or water, optional honey, lime juice, salt, and ice for 25–30 sec until perfectly smooth and glossy. 🥥
• 3 Adjust the texture If too thick, add 30 ml (2 tbsp / 1 fl oz) cold water and blend 5 sec, if too thin, add 3–4 ice cubes and blend 5 sec. 🍈
• 4 Finish Pour into the chilled glass and top with toasted coconut, lychees, and mint if using. ✨

Timing details

Nutrition

Estimated values per serving.

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