Preparation
Drain the can of lychees, keeping 60 ml (1/4 cup) of the syrup.
In a pitcher, mix the lychees with 15 ml (1 tbsp.) of the lychee syrup and cranberry juice, Haiku coconut milk, vodka and a few ice cubes.
Pour the rest of the lychee syrup into a deep dish. Put the coconut into another deep dish.
Dip the rim of each glass into the lychee syrup then into the shredded coconut.
Pour the cocktail into the glasses.
Recipe developed by Pratico-Pratiques.com
