Go the whole hog and serve this colada in cocktail glasses with lychees on toothpicks. Add the splash of white rum if you fancy a cocktail.
1/3 pineapple, peeled and chopped
750 ml (3 cups) pineapple juice
500 g (1 lb 2 oz) canned lychees
2 tablespoons spearmint leaves
125 ml (½ cup) coconut cream
Blend the pineapple, pineapple juice, the undrained lychees and spearmint in a blender until smooth. Add the coconut cream and crushed ice and blend until thick and smooth. Make 6 medium glasses.
Note: The lychee is one of the China’s most cherished fruits and has been so for over 2000 years. As its season is relatively short, we’ve used canned lychees for this recipe.