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Refreshing Pineapple-Coconut-Lychee Ice Cream Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.

A bowl of pineapple-coconut-lychee ice cream.

A bowl of pineapple-coconut-lychee ice cream.

Sadly, I hadn't been aware of lychee for a long time, until discovering this wonderful fruit in France as part of a fruit salad. I would describe a lychee's flavor as an exotic cross between a pear, an orange, and a pineapple; it is heavenly sweet and very refreshing. Alongside the twang of pineapple and the delicacy of coconut, it creates a very refreshing and decadent fruit ice cream that's perfect for hot summer days with its rich and complex taste. It is also not at all difficult to make, and the only lengthy part about it is the need for it to freeze. Simple, elegant, and tasty—what a treat! This recipe is my own.

Below, you'll find an abbreviated form of the recipe in the photo gallery, but make sure you read the full instructions below that.

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  • 1 20 oz can pineapple
  • 1 20 oz can lychee
  • 1 cup shredded coconut
  • 3 cups heavy cream
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 3 tablespoons corn starch


  1. Combine together the can of pineapple and the can of lychee in a large saucepan, both the fruit and the juice, with 1 cup of sugar. Use a device which can crush the fruit as it is stirred to help break it down: I used a potato masher. Bring to a boil as the sugar dissolves, then reduce heat to low and cook for 10 minutes to allow the fruit to soften. Remove from heat with the cover on.
  2. In a separate large bowl combine together the 4 egg yolks and the 1/2 cup of sugar, with 1 teaspoon vanilla, and whisk until they are combined. Bring 3 cups of heavy cream to just below a boil in another saucepan, then pour the cream in with the eggs and mix. Then add it back to the heat and cook until it begins to thicken appreciably, at which point remove it from heat and pour it into the large bowl again.
  3. Place the fruit and its juice into a blender or whatever blending device is available, add in the 1 cup shredded coconut, and blend to a fine purée, although given the nature of the fruits it will not be as fine as desired from my experience.
  4. Add the fruit purée into the bowl of custard, and combine together alongside 3 tablespoons of cornstarch for thickening. If one is concerned about this not being smooth, which it will not be as mentioned, one can strain it, but personally I found the roughness acceptable in exchange for the additional mass and flavor.
  5. Cool for several hours at the least until it becomes quite cold. Then put it into an ice cream maker and operate according to instructions. Freeze for at least 12 hours to make it appropriately durable.

© 2018 Ryan Thomas

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