Coconut Lychee Mocktail (w/ Fresh Ginger)
This creamy ginger coconut lychee mocktail is vegan-friendly, low histamine, and perfect to beat the heat!
Servings: 2
Calories: 43.95kcal
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.
Notes
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.
Nutrition
Serving: 1g | Calories: 43.95kcal | Carbohydrates: 22.45g | Protein: 3.55g | Fat: 29.03g | Saturated Fat: 25.46g | Polyunsaturated Fat: 2g | Sodium: 19.02mg | Fiber: 3.89g | Sugar: 18.49g