- 6 young coconuts, liquid drained, liquid and flesh reserved separately in refrigerator (see below)
- 8 lychees, peeled, seeds removed
- 1 pineapple, coarsely chopped
- 200 gm caster sugar
- 15 gm ginger, coarsely chopped (3cm piece)
- 2 kaffir lime leaves, torn
- 1Combine coconut liquid with 250ml water, transfer to a shallow tray and freeze until frozen (6 hours or overnight). Scrape with a fork or churn through an ice shaver and freeze until required.
- 2Meanwhile, for pineapple-ginger syrup, process pineapple in a food processor until smooth, strain through a coarse sieve (discard solids), then combine in a saucepan with sugar, ginger and kaffir lime leaves and bring to the boil. Remove from heat and set aside to cool, then strain into a bowl, skim scum from surface and refrigerate until chilled (1-2 hours
- 3Half-fill chilled serving glasses with coconut flesh and lychees, top with shaved coconut ice, drizzle with pineapple-ginger syrup to taste and serve immediately.
Note Young coconuts have soft flesh and are filled with liquid suitable for drinking. They are usually sold with the outer green shell removed and the white fibrous husk partly cut away; they are available from Asian grocers and some supermarkets. To open a young coconut, place it flat-side down on a surface and carefully cut off the dome-shaped lid with the heel of a large knife. You'll need to use a bit of force. Pour out the liquid (or drink it with a straw) and remove the flesh with a spoon.
Drink Suggestion: Fresh and sherbety moscato. Drink suggestion by Max Allen