This drink is an exotic spin on a Pina Colada. Replacing the pineapple with seasonal lychee gives a sweet, floral note to this tropical classic. The recipe is easy - just blend and serve. You can use either fresh or canned lychees. To make it a mocktail, simply substitute the rum with extra lychee juice. Either way, it’s smooth, creamy and very refreshing.

Recipe

Lychee Colada

(Makes 2 servings)

Ingredients

3/4 cup chopped lychee flesh (fresh or canned)
1/2 cup lychee juice (store-bought)
1/2 cup canned coconut cream (full fat)
1/2 cup coconut or white rum (I used Malibu)
1-2 tbsp freshly squeezed lemon juice
Simple syrup or honey to taste
2 cups ice cubes
Mint sprigs or maraschino cherries, to garnish

Method

Combine all the ingredients in a high-powered blender. Blend until the mixture turns slushy. Taste and adjust the sweetener, lemon juice and rum as needed. Blend again briefly.

Pour the lychee colada into two chilled cocktail glasses. Garnish with a sprig of mint or a maraschino cherry and sip away!