Lychee and Orange Loy Gaew


  • 3 cups sugar
  • 1 teaspoon salt
  • 1 5-inch piece ginger, peeled and thinly sliced
  • ¼ cup tightly packed shredded fresh (or frozen and defrosted) coconut
  • 6 medium oranges, peeled and sectioned
  • 2 ½ cups peeled and seeded fresh lychees, or 2 20-ounce cans lychees, drained
  • Handful chopped mint
  • About 1 cup finely crushed ice
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      413 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 103 grams carbohydrates; 4 grams dietary fiber; 98 grams sugars; 2 grams protein; 294 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 8


  1. In a small saucepan, combine the sugar, salt, ginger and 4 cups of water. Bring to a boil, then reduce heat to low and simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
  2. In a skillet over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
  3. In a large bowl, combine the oranges and lychees. Remove and discard the ginger from the syrup and pour the syrup over the fruit. Mix in the mint and chill.
  4. To serve, spoon the fruit mixture into 8 small bowls. Add about 2 tablespoons crushed ice to each bowl and top with toasted coconut. Serve immediately.

30 minutes, plus chill time

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