Preparation
Drain the can of lychees, keeping 60 ml (1/4 cup) of the syrup.
In a pitcher, mix the lychees with 15 ml (1 tbsp.) of the lychee syrup and cranberry juice, Haiku coconut milk, vodka and a few ice cubes.
Pour the rest of the lychee syrup into a deep dish. Put the coconut into another deep dish.
Dip the rim of each glass into the lychee syrup then into the shredded coconut.
Pour the cocktail into the glasses.
