Sunshine-yellow piña coladas

• ½ cup litchi juice
• 300 g pineapple
• 4 Bacardi rum shots
• ½ cup coconut milk
• 2 crushed ice handfuls
• Desiccated coconut, to garnish
• Fresh mint, to garnish

Place all the ingredients in a blender except the desiccated coconut and mint and blend until smooth, adding enough crushed ice until you reach your desired consistency. Garnish with desiccated coconut and fresh mint and serve immediately.