Creamy Lychee Recipe
Make Creamy Lychee Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoothie Base
Toppings & Garnish
Method
Smoothie Base
- 1
Prep lychees and coconut
If using canned lychees, drain the can and reserve 6 lychee halves for garnish. Measure out 1.5 cups of lychee flesh for blending. In a small dry skillet over medium heat, toast 2 tablespoons of coconut flakes until lightly golden and fragrant (about 1–2 minutes); remove from heat and let cool for garnish.
- 2
Combine base ingredients
Add 1.5 cups lychee flesh, 60 ml lychee syrup, 1 cup whole milk, 0.5 cup half-and-half, 2 tablespoons sweetened condensed milk, 1 teaspoon vanilla extract, 1 tablespoon fresh lime juice, and 1 pinch fine salt into a blender.
- 3
Add ice and blend
Add 1.5 cups ice cubes to the blender. Secure the lid and blend on high until completely smooth and creamy, about 30–45 seconds. Stop and pulse once if needed to break up any large ice chunks, then blend to finish. Taste and adjust sweetness: if you want it sweeter or richer, add another 1 tablespoon condensed milk and blend 5–10 seconds more.
- 4
Chill glasses (optional)
If desired, chill serving glasses in the freezer for 5 minutes while blending to keep the drink cold longer.
Toppings & Garnish
- 5
Assemble the drink
Pour the blended creamy lychee evenly into two chilled glasses (roughly 1 cup per serving).
- 6
Add whipped cream and lychee
Top each glass with 2 tablespoons whipped cream. Gently place 3 reserved lychee halves on the whipped cream or float them on the surface of the smoothie.
- 7
Finish with coconut and mint
Sprinkle the toasted coconut flakes evenly over the whipped cream and lychees. Tuck 3 mint leaves into the whipped cream on each glass and add a lime wheel to the rim or float it on top if using.
- 8
Serve
Serve immediately with a wide straw or long spoon. Stir slightly before drinking to combine the creamy top with the lychee smoothie base.
