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Drinks · Part 1 of 3: Ingredients

Watermelon Hibiscus Strawberry Lychee Slush Cooler

By Clara Weller ·

A tall glass of crimson watermelon lychee slush topped with whipped coconut cream, a watermelon triangle, and fresh mint.
Prep
Cook
Total
Serves
2

This Watermelon Hibiscus Strawberry Lychee Slush Cooler is the ultimate summer refresher. Juicy watermelon, sweet lychee, and ripe strawberries are blended with lime and ice into a thick, frosty slush that’s as beautiful as it is delicious.

Topped with whipped coconut cream and a mint sprig, it’s a showstopper for parties or a simple treat for a hot afternoon.

Nothing says summer like a frosty, fruit-forward cooler that comes together in minutes. This slush combines the natural sweetness of watermelon and lychee with the bright tang of strawberries and lime, all blended with ice until thick and smooth.

The coconut white chocolate curls add a subtle tropical note, while the whipped coconut cream makes every sip feel indulgent. It’s a versatile drink that works for brunch, backyard barbecues, or a quiet evening on the porch.

Ingredients

Makes 2 glasses · serves 2
  • 3 cups seedless watermelon cubes (from about 1/2 small melon)
  • 1 cup hulled and quartered strawberries
  • 1/2 cup canned lychees, drained
  • 2 tbsp fresh lime juice
  • 1 cup ice cubes

For garnish

  • 1/4 cup coconut white chocolate, grated into curls

For topping

  • 1/2 cup whipped coconut cream

For garnish

  • 1 small watermelon triangle
  • 1 sprig fresh mint
Contains: milk, tree nuts

Why this recipe works

Blending frozen fruit and ice creates a thick, slushy texture without needing a special machine. The high water content of watermelon and lychee helps the mixture puree smoothly, while the ice adds body and chill. This method yields a drink that’s satisfyingly frosty and refreshing, perfect for hot days.

Ready to start cooking right away?📖 Jump to Part 2 — Step-by-Step Method →

The combination of sweet lychee and tangy lime balances the watermelon’s mellow sweetness, while strawberries contribute a bright, jammy note.

Topping with coconut cream adds richness and a silky mouthfeel, turning a simple slush into a dessert-like cooler. The grated white chocolate curls provide a delicate crunch and a hint of coconut flavor that ties everything together.

Notes and substitutions

For the best flavor, use ripe, in-season watermelon and strawberries. If fresh lychees are available, peel and pit them; otherwise, canned lychees in syrup work beautifully—just drain them well. The lime juice brightens the drink and prevents it from being overly sweet.

Coconut white chocolate is a specialty product; if unavailable, use regular white chocolate or omit it.

Whipped coconut cream can be made by chilling a can of full-fat coconut milk and whipping the solid cream, or use a store-bought version. For a dairy-free option, ensure the chocolate is dairy-free as well.

  • canned lychees: fresh lychees (peeled and pitted) or frozen lychee pieces
  • coconut white chocolate: regular white chocolate or shredded coconut
  • whipped coconut cream: whipped heavy cream or non-dairy whipped topping
  • lime juice: lemon juice

Equipment

  • Box grater
  • Blender
  • Crystal glass
  • Cutting board
  • Chef's knife

Coming up in Part 2: the method

  1. Prep and Blend · 2 stepsPrep the Fruit and Chocolate · Combine in Blender
  2. Blend to Slush · 1 stepBlend Until Smooth
  3. Garnish and Serve · 1 stepAssemble and Serve

Up next · Part 2 of 3

4 steps · no cooking needed

Step-by-step instructions (Part 2)