This simple coconut lychee mocktail is perfect for bringing a taste of the tropics to your table at any time of year. All you need is 15 minutes, four ingredients, and a couple of cocktail glasses!
For other refreshing low histamine drinks, also try my roselle tea and mango passion fruit mocktail.
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✔️ Why This Recipe is Great
Low Histamine Drink: I've been getting more & more requests from readers for non-alcoholic drinks to enjoy in the summer, and this is one of my first drinks to add to the collection. If you'd like to spike it a bit, however, check out my low histamine alcohol guide for a direction to go in.
Finding Fresh Lychee: if you've never tried lychee, it's got a mild flavor comparable to pears or strawberries, with a thin skin and a small pit. You can find fresh lychees at most Asian markets and international markets; try an H-Mart if you live in the US.
Easy to Make & Freeze: with just 4 ingredients and a blender & strainer, this lychee mocktail couldn't get much simpler. It's also very easy to freeze the other half, and then defrost it in the fridge for an hour or overnight.
🥥 Ingredients
Lychee: these tropical fruits are the base for any lychee mocktail. They have a mild fruity flavor somewhere between a pear and a strawberry, with a hard brown pit inside. You'll need them skinned & deseeded to follow the recipe. While fresh is best, canned or frozen is fine, if tolerated (and you can use the lychee syrup as a sweetener!).
Coconut Milk: this non-dairy milk is the reason why this creamy lychee mocktail is so hard to resist! It cuts the mild bite from the ginger and pairs beautifully with fresh lychees.
Fresh Ginger Root: this sharp, sweet root is very good for you, but the strong flavor can be off-putting. You'll only need to use one teaspoon of fresh ginger to make this coconut litchi mocktail!
Coconut Sugar: this is a lower-glycemic, lower histamine sweetener that adds a mild toasty flavor to the final lychee mocktail. For a more liquid alternative, try my allulose simple syrup.
🍸 How to Make Coconut Lychee Mocktail (Step-by-Step)
Step 1) Peel your litchi fruits and remove the seeds, saving the insides in a separate bowl and set aside (images 1 & 2).
Step 2) Pour the coconut milk and coconut sugar into your blender and blend for 10-15 seconds to dissolve the sugar (images 3 & 4).
Step 3) Add the ginger & lychee fruits, and blend all together for 30 to 60 seconds, until completely macerated (images 5 & 6).
Step 4) Pour the mixture through a sieve to get out any bits of ginger, coconut, and lychee (images 7 & 8), and serve over ice.
🍃 Variations
- Extra Creamy: Use full-fat coconut cream instead of coconut milk for a richer, dessert-like mocktail.
- Lower Sugar: Omit the coconut sugar or replace with ¼ teaspoon monk fruit extract for a fully low-sugar version.
- Minty Twist: Add a few fresh mint leaves for a refreshing herbal note.
- Chilled Lychee Cubes: Freeze lychee pieces before blending to make the mocktail extra cold and slushy.
- Ginger-Free Option: Skip the ginger for a milder flavor if sensitive to spices, keeping the coconut and lychee front and center.
- Sparkling Version: Top with sparkling water or soda water for a fizzy, festive drink.
🧊 Freezing and Storage
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Low histamine readers generally need to freeze uneaten foods right after eating, though some dishes are fine at room temp for a certain amount of time, so indicate how to reheat the dish (if necessary).
👨🏻🍳 Expert Notes & Tips
Fresh, Frozen, or Canned?: you can use any form of lychee that you tolerate, but if you have histamine issues and use the canned stuff, then I recommend trying just one or two fruits before making the lychee mocktail with them.
Adjusting the Sweetness: adding more ginger and less coconut sugar will lower the sweetness of the drink, though be careful not to add too much ginger or it will overpower the delicate lychee flavor.
❓ What to Serve With This Recipe
🙋 Frequently Asked Questions
Yes, it’s designed with low histamine ingredients like fresh or well-tolerated frozen lychee, coconut milk, and fresh ginger, making it suitable for many low histamine diets.
Yes, canned lychees can be used if tolerated, but choose ones without added sugar or preservatives to keep it low histamine.
Absolutely! Simply omit the coconut sugar or substitute with monk fruit extract for a low-sugar, low histamine option.
Yes! Top with sparkling water or soda water for a fizzy, festive version without affecting the low histamine profile.
Have you tried this recipe?
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📖 Recipe
Coconut Lychee Mocktail (w/ Fresh Ginger)
Equipment
- Food Processor or blender
Ingredients
- 1 Cup lychee fruits skinned & deseeded (fresh is best, but canned or frozen is fine, if tolerated)
- 1 Cup coconut milk
- 1 teaspoon coconut sugar optional
- ½ teaspoon fresh-grated ginger
Instructions
- Peel your litchi fruits and remove the seeds, saving the insides in a separate bowl and set aside.
- Pour the coconut milk and coconut sugar in your blender and blend for 10-15 seconds, to dissolve sugar.
- Add the ginger and lychee fruits, and blend all together for 30 to 60 seconds, until completely macerated.
- Pour everything through a sieve to get out any bits of ginger, coconut, and lychee, and serve over ice.
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