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
- 1Stir 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.
- 2Slice 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.