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Young coconut-water ice with lychee and pomelo

Australian Gourmet Traveller recipe for young coconut-water ice with lychee and pomelo.

By Alice Storey
  • 20 mins preparation
  • 5 mins cooking plus cooling, freezing
  • Serves 6
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Young coconut-water ice with lychee and pomelo
To open the young coconuts, a swift swing with the butt of a large chef's knife is quick and effective, but if you're not feeling confident coconut openers are available from select kitchen supply stores and grocers. Start this recipe a day ahead to freeze the young coconut ice.


  • 55 gm (¼ cup) caster sugar
  • 750 ml (3 cups) young-coconut water (from about 3 young coconuts), flesh reserved
  • 18 lychees, halved and pitted
  • 1 pink pomelo, segmented and coarsely torn
  • Juice of 1 lime


  • 1
    Stir sugar and 60ml water in a small saucepan over medium heat to dissolve sugar and simmer until slightly syrupy (2 minutes). Set aside to cool (1 hour), then whisk with coconut water in a bowl, pour into a tray about 22cm square and freeze (8 hours or overnight). Before serving scrape with a fork to fluff up and form ice crystals.
  • 2
    Slice young coconut flesh into strips and combine with lychees, pomelo and lime juice in a large bowl. Divide among chilled serving dishes, top with young-coconut ice and serve.