Lychee Shave Ice Recipe

Prepare lychees

If using fresh lychees, peel and pit 12 lychee fruits. If using canned, drain and reserve 2–4 tablespoons of the syrup for additional flavor if desired. Chop half of the lychees roughly (6 pieces) and keep the rest whole for garnish.

Make flavored ice (optional)

To infuse the ice with lychee flavor for better distribution, combine 1 cup lychee syrup/nectar with 1 cup water and freeze in a shallow pan until solid. Alternatively, skip and use plain ice.

Shave the ice

Using a shave-ice machine or a blender with a crushed-ice setting, shave 6 cups of ice (plain or lychee-flavored) into fine, fluffy snow. Pack the shaved ice lightly into serving bowls or cones, forming a rounded mound about 1.5–2 cups volume per serving.

Add condensed milk

Drizzle about 2 tablespoons of sweetened condensed milk over each serving of shaved ice (reserve the remainder for additional drizzling). The milk will soak in and create a creamy base.

Nestle chopped lychee pieces into the center and scatter a few whole lychees on top for texture and appearance.

Combine ingredients

In a small saucepan, combine 1 cup guava paste/puree, 1 cup water, 2 tablespoons sugar, and 1 tablespoon fresh lime juice. Stir to combine.

Simmer and meld

Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the paste dissolves and the sauce thickens slightly, about 6–8 minutes. If the mixture is too thick, add up to 2 tablespoons more water to reach a pourable coulis consistency.

Blend and strain

Off the heat, transfer the coulis to a blender and puree until completely smooth. Pass the sauce through a fine-mesh sieve to remove seeds or fibrous bits for a silky finish. Taste and adjust sweetness or lime as needed. Let cool to room temperature or chill briefly.

Portion

Spoon or drizzle about 2–3 tablespoons of guava coulis over each shaved-ice serving, allowing it to sink into ridges and streak the ice.

Toast the coconut

Heat a small nonstick skillet over medium heat. Add 3 tablespoons shredded coconut and 1 teaspoon butter (optional). Stir constantly until the coconut turns golden brown and aromatic, about 3–4 minutes. Immediately transfer to a plate to stop cooking.

Sprinkle the toasted coconut generously over each serving of shave ice for crunch and aroma.

Final assembly: After drizzling condensed milk and guava coulis and scattering toasted coconut, add whole lychees and a fresh mint leaf to each serving. If you like added color or sweetness, drizzle 1/2 teaspoon lychee syrup or grenadine over the top.

Serve immediately with a spoon. Offer extra condensed milk and guava coulis on the side for guests to add more.