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!
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About this recipe
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 instructions
Step 1. Peel your litchi fruits and remove the seeds, saving the insides in a separate bowl and set aside.
Step 2. Pour the coconut milk and coconut sugar in your blender and blend for 10-15 seconds, to dissolve sugar.
Step 3. Add the ginger & lychee fruits, and blend all together for 30 to 60 seconds, until completely macerated.
Step 4. Pour the mixture through a sieve to get out any bits of ginger, coconut, and lychee, and serve over ice.
Recipe 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.
Other cold low histamine drinks
- Virgin Moscow Mule
- Lavender Blueberry Mocktail
- Low Histamine Green Smoothie
- Black Sesame Latte
- Mango Passion Fruit Mocktail
- Mango Mule Mocktail
- Cherry Antihistamine Smoothie Recipe
- Iced Tea With Lemon Basil
- Mint Julep Mocktail
Homemade Coconut Lychee Mocktail Recipe Card
As always, if you like the recipe, I really appreciate a 5-star review or comment!
📖 Recipe
Coconut Lychee Mocktail (w/ Fresh Ginger)
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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