Creamy, fresh, zingy, and easy to make, this coconut, lime, and lychee mocktail is the perfect drink for winding down or enjoying with friends and family at a get-together.
All you need to do is add the ingredients to a blender, give it a good blitz, and it’s ready to enjoy! If you want to make it look fancy, you can create a lime coconut glass rim (as pictured), and it will look like a drink you’ve ordered at a bar.
This recipe uses only a handful of wholefood ingredients and is free from artificial flavours or additives.
A note on the sweetener used
In this recipe, I’ve used rice malt syrup as the sweetener. I like using it in drinks because it’s not as sweet as sugar, closely resembling the consistency of honey, and it’s accessibility.
Rice malt syrup is also fructose-free; however, it has a high glycemic index, so keep that in mind if you choose to use it.
If you want to use another sweetener, you can substitute it with agave syrup or maple syrup. Agave syrup is sweeter than brown rice syrup, so adjust it accordingly. On the other hand, maple syrup has a distinct flavour that will impact the overall taste of the mocktail. You’ll also need to adjust the amount of maple if that’s what you’d like to use.
What you’ll need for this lime, lychee, and coconut mocktail
Rice malt syrup – also known as brown rice syrup is a sticky, thick syrup that is readily available in most supermarkets. Alternatively, find it in a health food store. If you’d prefer to use agave syrup, keep in mind that it’s sweeter, so adjust accordingly as mentioned above.
Lychee – if you can get access to fresh lychee, use them. However, frozen lychee that have been thawed overnight in the fridge will work just as well. If you’re using fresh, remove the skins and seeds before adding them to the blender.
Lime juice – ideally, use fresh lime juice in this recipe. The lime will come through more robust as the drink sits. So if you prepare this drink ahead of time, keep that in mind. You can play around with how much lime you use; however, I find this the perfect amount for my liking.
Light coconut milk – this is coconut milk from a can. Use light coconut milk to have a pourable consistency rather than the separation of the milk and cream. If you have more cream, the mocktail will be thicker.
Tips for making this lychee mocktail recipe
- You can use fresh or frozen (thawed) lychee
- Crushed ice is a lovely touch to this mocktail. All you have to do is add ice to a high-speed blender, a touch of water and pulse a couple of times. That’s it! You now have crushed ice. If you don’t have a high-speed blender, add the ice to a tea towel, close it in well, and with a rolling pin, give it a good bash.
- Even though this drink takes next to no time to make, you can make it ahead of time. The flavours will develop as well. You can keep it in a well-sealed jar in the fridge for up to 3 days. Shake well before serving.
- To make the coconut lime rim, grate some lime zest into a small flat plate with desiccated coconut. Give it a quick stir to distribute the lime zest. Run a lime wedge along the edge of the glass to create a wet surface so the coconut and lime can stick to it. Dip the glass upside down on the plate and rotate a couple of times. It’s done!
- See suggestions above for swapping out rice malt syrup in this recipe.
- You can add a shot of your favourite rum or vodka to turn it into a cocktail.
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