KEY POINTS:
Serves 4
1 litre of best quality vanilla ice cream
2 Tbs vodka
3 Tbs dessicated coconut
16 fresh lychees
1 Leave the ice cream at room temperature to soften then put into a bowl. Pour over the vodka and mix well. Refreeze.
2 Heat a fry pan, add the coconut and toast for 5 minutes over a gentle heat, stirring constantly.
3 Spoon the ice cream into bowls. Peel the lychees and divide between the bowls, sprinkling the coconut over before serving.