Ready to discover the sweet, floral magic of lychees? These exotic fruits are surprisingly versatile, transforming everything from cocktails and desserts to savory salads and main dishes. Whether you’re hosting a summer party or just craving something refreshingly different, our collection of 34 lychee recipes has something delicious for every occasion. Let’s dive in and explore how this tropical gem can brighten your table!
Lychee and Coconut Jelly
Just the thing for when you want something refreshing and tropical. Lychee and coconut jelly delivers bright, fruity flavor with creamy undertones. It’s surprisingly simple to make at home.
Ingredients
– 1 can (20 oz) lychees in syrup, drained (reserve 1 cup syrup)
– 1 can (13.5 oz) coconut milk, full-fat for best texture
– 1/2 cup granulated sugar, adjust for sweetness preference
– 2 packets (0.25 oz each) unflavored gelatin powder
– 1/4 cup cold water, for blooming gelatin
– Pinch of salt, to balance sweetness
Instructions
1. Pour 1/4 cup cold water into a small bowl and sprinkle 2 packets gelatin evenly over surface. Let sit 5 minutes until gelatin blooms and looks spongy.
2. Combine reserved 1 cup lychee syrup, 1/2 cup sugar, and pinch of salt in saucepan over medium heat. Stir constantly until sugar fully dissolves, about 2-3 minutes.
3. Remove syrup from heat and immediately whisk in bloomed gelatin until completely dissolved and mixture is clear.
4. Whisk in 1 can coconut milk until fully incorporated and mixture is smooth with no streaks.
5. Chop drained lychees into small pieces and distribute evenly among 6 serving glasses or one 8×8-inch baking dish.
6. Carefully pour coconut-lychee mixture over lychee pieces, filling containers nearly to top.
7. Refrigerate 4 hours or until firmly set and no longer jiggly in center.
8. Serve chilled directly from refrigerator. Over time, this jelly develops a wonderful silky texture that melts on the tongue. The floral lychee notes pair beautifully with rich coconut creaminess. For an elegant presentation, layer with fresh mango cubes or top with toasted coconut flakes.
Chilled Lychee and Mint Smoothie
This refreshing smoothie combines sweet lychee with cooling mint for the perfect hot-weather drink. Toss everything in a blender for a quick, no-fuss beverage that comes together in minutes. Keep it simple and let the natural flavors shine through.
Ingredients
– 2 cups frozen lychees (canned works well, drained)
– 1 cup plain Greek yogurt (or dairy-free alternative)
– 1/2 cup cold water (add more for thinner consistency)
– 1/4 cup fresh mint leaves (packed, plus extra for garnish)
– 2 tbsp honey (adjust to taste)
– 1 tbsp lime juice (freshly squeezed)
– Ice cubes (optional, for extra chill)
Instructions
1. Add the frozen lychees to the blender first to help break them down evenly.
2. Measure and pour in the Greek yogurt for creamy texture.
3. Pour the cold water into the blender to help everything blend smoothly.
4. Pack the mint leaves into the blender, reserving a few for garnish.
5. Drizzle the honey over the other ingredients for balanced sweetness.
6. Squeeze the lime juice directly into the blender to brighten the flavors.
7. Secure the blender lid tightly to prevent leaks.
8. Blend on high speed for 45-60 seconds until completely smooth and no chunks remain.
9. Check consistency by stopping the blender and scraping down the sides with a spatula if needed.
10. Taste and adjust sweetness by adding more honey if desired, then blend for another 10 seconds.
11. Pour immediately into chilled glasses to maintain temperature.
12. Garnish each glass with the reserved mint leaves for fresh aroma.
Frothy and lightly sweet, this smoothie delivers tropical vibes with every sip. The mint provides a cooling contrast to the lychee’s floral notes. Serve it over crushed ice or blend in a handful of spinach for a green boost without altering the flavor.
Spicy Lychee and Papaya Salad
Craving something fresh with a kick? This vibrant salad combines sweet lychee and papaya with spicy chili for a perfect balance. It comes together in minutes for a refreshing side or light meal.
Ingredients
– 2 cups ripe papaya, cubed (about 1 medium papaya)
– 1 cup canned lychees, drained (reserve 2 tbsp syrup)
– 1 small red onion, thinly sliced (soak in ice water for 10 minutes to reduce sharpness)
– 1-2 Thai chilies, minced (adjust for heat preference)
– ¼ cup fresh cilantro leaves, roughly chopped
– ¼ cup roasted peanuts, crushed
– 2 tbsp lime juice (about 1 lime)
– 2 tbsp fish sauce (or soy sauce for vegetarian)
– 1 tbsp palm sugar (or brown sugar)
Instructions
1. Cut papaya in half lengthwise and scoop out seeds with a spoon.
2. Peel papaya skin completely using a vegetable peeler.
3. Cut papaya flesh into ½-inch cubes until you have 2 cups.
4. Drain canned lychees, reserving 2 tablespoons of the syrup in a small bowl.
5. Thinly slice red onion into half-moons.
6. Soak sliced onion in ice water for 10 minutes to crisp and mellow flavor.
7. Mince Thai chilies, removing seeds for less heat if preferred.
8. Whisk together reserved lychee syrup, lime juice, fish sauce, and palm sugar until sugar dissolves completely.
9. Drain red onion and pat dry with paper towels.
10. Combine papaya cubes, lychees, red onion, and minced chilies in a large bowl.
11. Pour dressing over salad and toss gently to coat all ingredients.
12. Let salad sit for 5 minutes to allow flavors to meld.
13. Add chopped cilantro and toss once more.
14. Transfer salad to serving plates and top with crushed peanuts.
The crisp papaya and soft lychees create a delightful texture contrast against the spicy-sweet dressing. Try serving it alongside grilled shrimp or as a topping for fish tacos—the bright flavors cut through rich proteins beautifully.
Lychee and Lime Sorbet
Oozing with tropical vibes, this lychee and lime sorbet delivers instant refreshment. It requires just four ingredients and no ice cream maker. Perfect for hot days or as a palate cleanser between courses.
Ingredients
– 2 cups lychee juice (from canned lychees, reserve fruit for garnish)
– 1/2 cup granulated sugar (adjust for sweetness preference)
– 1/4 cup fresh lime juice (about 3-4 limes)
– 1 tbsp lime zest (from 2 limes, avoid white pith)
Instructions
1. Combine lychee juice and sugar in a small saucepan over medium heat.
2. Stir constantly until sugar completely dissolves, about 3-4 minutes.
3. Remove saucepan from heat and let syrup cool to room temperature, approximately 20 minutes.
4. Whisk fresh lime juice and lime zest into the cooled syrup.
5. Pour mixture into a shallow freezer-safe container, covering with parchment paper directly on surface.
6. Freeze for 1 hour until edges begin to set.
7. Remove from freezer and scrape frozen edges toward center with a fork.
8. Return to freezer and repeat scraping every 30 minutes for 3-4 hours until fully frozen.
9. For serving, let sorbet sit at room temperature for 5-7 minutes to soften slightly.
Pleasingly smooth with bright citrus notes balancing the floral lychee, this sorbet scoops beautifully when briefly tempered. Serve in chilled glasses garnished with reserved lychee fruits or mint sprigs for an elegant presentation.
Grilled Lychee and Shrimp Skewers
You’re craving something different for your next barbecue. Grilled lychee and shrimp skewers deliver sweet, savory flavors with minimal effort. They come together in under 30 minutes for a crowd-pleasing appetizer or light meal.
Ingredients
– 1 lb large shrimp, peeled and deveined (21-25 count works best)
– 15 oz can lychees in syrup, drained (reserve 2 tbsp syrup)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp honey (adjust for sweetness preference)
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes (optional for heat)
– 8-10 wooden skewers, soaked in water 30 minutes
– 2 tbsp chopped cilantro for garnish
– Lime wedges for serving
Instructions
1. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Pat shrimp dry with paper towels to ensure proper searing.
3. Whisk together olive oil, soy sauce, honey, garlic, ginger, and red pepper flakes in a medium bowl.
4. Add shrimp to the marinade and toss to coat completely.
5. Let shrimp marinate at room temperature for 15 minutes (no longer to avoid texture changes).
6. Preheat grill to medium-high heat (400°F).
7. Thread 3 shrimp and 2-3 lychees alternately onto each skewer.
8. Brush grill grates with oil to prevent sticking.
9. Place skewers on grill and cook for 2 minutes undisturbed.
10. Flip skewers using tongs and cook 2 more minutes until shrimp turn pink and opaque.
11. Brush skewers with reserved lychee syrup during the last minute of cooking for extra glaze.
12. Remove from grill when shrimp are firm to the touch.
13. Transfer skewers to a serving platter.
14. Sprinkle with chopped cilantro and serve immediately with lime wedges.
What makes these skewers special is the juicy lychee that caramelizes alongside the shrimp. The sweet fruit balances the savory marinade perfectly. Try serving them over coconut rice or with a crisp Asian slaw for a complete meal.
Lychee and Avocado Salsa
Bold flavors meet refreshing textures in this unexpected salsa. Sweet lychee pairs perfectly with creamy avocado for a tropical twist. This vibrant salsa comes together in minutes for instant summer vibes.
Ingredients
– 1 cup fresh lychees, peeled and pitted (canned works too, drained)
– 1 large ripe avocado, firm but yielding to gentle pressure
– 1/4 cup red onion, finely diced (soak in ice water for 5 minutes to reduce sharpness)
– 1 jalapeño, seeds removed for mild heat
– 2 tbsp fresh lime juice, about 1 lime
– 2 tbsp fresh cilantro, chopped (omit if you dislike)
– 1/4 tsp sea salt, fine grain
– 1/8 tsp black pepper, freshly ground
Instructions
1. Cut each peeled lychee into quarters and place in a medium bowl.
2. Dice the avocado into 1/2-inch cubes and add to the lychees.
3. Finely dice the red onion until pieces are 1/8-inch size.
4. Remove seeds from the jalapeño with a small spoon, then mince finely.
5. Squeeze fresh lime juice directly over the avocado to prevent browning.
6. Add cilantro, sea salt, and black pepper to the bowl.
7. Gently fold all ingredients together with a spatula until just combined.
8. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld.
9. Taste and adjust seasoning with additional salt if needed.
10. Serve immediately or cover and refrigerate for up to 2 hours. Creamy avocado chunks contrast with juicy lychee pieces for a delightful texture experience. The sweet-spicy balance makes it perfect alongside grilled fish or as a unique chip dip. Try it over coconut rice for a complete tropical meal.
Lychee and Ginger Granita
Unbelievably refreshing and simple to make, this lychee and ginger granita requires no special equipment. Using just four ingredients, it delivers a sophisticated frozen dessert that’s perfect for hot days. The spicy ginger perfectly balances the sweet tropical lychee in every icy bite.
Ingredients
– 2 cups lychee juice (fresh or canned, strained if pulpy)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 2 tbsp fresh ginger juice (grate ginger and squeeze through cheesecloth)
– 1 tbsp fresh lime juice (adds brightness, optional but recommended)
Instructions
1. Combine lychee juice, sugar, ginger juice, and lime juice in a medium bowl.
2. Whisk vigorously for 1 minute until sugar completely dissolves.
3. Taste the mixture and add more sugar if desired before freezing.
4. Pour the liquid into a 9×13-inch metal baking pan.
5. Place the pan in the freezer on a level surface.
6. Freeze for 30 minutes until ice crystals form around the edges.
7. Remove pan from freezer and scrape the frozen edges toward the center with a fork.
8. Return pan to freezer and repeat scraping every 30 minutes for 2-3 hours. Tip: Metal pans freeze faster than glass or plastic.
9. Continue scraping until the entire mixture resembles coarse snow. Tip: Don’t let it freeze solid—keep texture fluffy.
10. Transfer finished granita to an airtight container if not serving immediately. Tip: Press plastic wrap directly on surface to prevent ice crystals.
Refreshingly granular and light, this granita melts instantly on the tongue with floral lychee notes followed by ginger’s warmth. Serve in chilled glasses topped with fresh lychee pieces or mint sprigs for an elegant presentation.
Lychee Martini with Fresh Mint
Bold lychee flavor meets crisp vodka in this refreshing cocktail. Fresh mint adds an herbal brightness that cuts through the sweetness. It’s an impressive yet simple drink that comes together in minutes.
Ingredients
– 6 fresh lychees, peeled and pitted (canned work too, drained)
– 8 fresh mint leaves, plus more for garnish (avoid bruised leaves)
– 2 oz vodka (use premium for smoother taste)
– 1 oz lychee liqueur
– 1/2 oz fresh lime juice (about 1/2 lime)
– Ice cubes
– Sparkling water or club soda (optional, for topping)
Instructions
1. Place 6 peeled lychees and 8 mint leaves in a cocktail shaker.
2. Muddle firmly for 15 seconds until lychees are crushed and mint is fragrant.
3. Add 2 oz vodka, 1 oz lychee liqueur, and 1/2 oz lime juice to the shaker.
4. Fill the shaker three-quarters full with ice cubes.
5. Secure the shaker lid tightly and shake vigorously for 20 seconds until frost forms on the outside.
6. Double-strain the mixture into a chilled martini glass to remove pulp and mint fragments.
7. Garnish with a fresh mint sprig placed directly on the surface.
8. Serve immediately while the drink is perfectly chilled. The cocktail delivers a silky texture with bursts of floral lychee and cooling mint. Try rimming the glass with lychee powder or serving with a single lychee on a skewer. It’s particularly refreshing when enjoyed alongside spicy Asian appetizers.
Lychee and Berry Pavlova
Fragile meringue clouds cradle a vibrant mix of lychees and berries in this elegant dessert. This pavlova combines crisp exterior with marshmallow-soft interior for perfect texture contrast. It’s surprisingly simple to assemble for impressive results.
Ingredients
– 4 large egg whites, at room temperature (helps achieve maximum volume)
– 1 cup granulated sugar
– 1 tsp white vinegar (stabilizes the meringue)
– 1 tsp cornstarch
– 1 cup heavy cream
– 1 can (20 oz) lychees, drained
– 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
– Fresh mint leaves for garnish (optional)
Instructions
1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. Using an electric mixer, beat the room temperature egg whites on medium speed until soft peaks form.
3. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat.
4. Increase mixer speed to high and beat until the meringue is thick, glossy, and holds stiff peaks.
5. Gently fold in the white vinegar and cornstarch using a spatula until just combined.
6. Spoon the meringue onto the prepared baking sheet, forming a 8-inch circle with slightly raised edges.
7. Bake at 250°F for 1 hour and 30 minutes, then turn off the oven and let the pavlova cool completely inside for at least 2 hours.
8. While the pavlova cools, whip the heavy cream in a chilled bowl until medium peaks form.
9. Drain the canned lychees thoroughly and pat them dry with paper towels.
10. Rinse the mixed berries and slice any large strawberries into halves.
11. Carefully transfer the cooled meringue base to a serving plate using a wide spatula.
12. Spread the whipped cream evenly over the top of the meringue, staying within the raised edges.
13. Arrange the drained lychees and mixed berries decoratively over the whipped cream layer.
14. Garnish with fresh mint leaves if desired and serve immediately. Outstanding texture contrast makes each bite memorable – crisp shell gives way to soft interior that melts with the creamy topping. The floral lychees balance the tart berries beautifully against the sweet meringue base. For a stunning presentation, serve on a dark-colored plate to highlight the vibrant fruit colors.
Lychee and Rose Water Ice Cream
You’ve likely tasted floral desserts, but lychee and rose water ice cream offers a uniquely refreshing twist. Your homemade version will be creamier and more aromatic than store-bought alternatives. This recipe requires no special equipment beyond basic kitchen tools.
Ingredients
– 2 cups heavy cream (chilled for better whipping)
– 1 cup whole milk (full-fat for creamier texture)
– 3/4 cup granulated sugar (adjust for sweetness preference)
– 1 cup canned lychee syrup (reserved from lychee can)
– 1 cup canned lychees, chopped (drained well)
– 2 tsp rose water (use food-grade, adjust intensity)
– 1/4 tsp salt (enhances flavors)
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar in a large mixing bowl.
2. Whisk the mixture vigorously for 2 minutes until the sugar completely dissolves.
3. Stir in 1 cup canned lychee syrup and 1/4 teaspoon salt until fully incorporated.
4. Add 2 teaspoons rose water gradually while tasting to prevent overpowering floral notes.
5. Pour the mixture into a shallow freezer-safe container, leaving 1-inch headspace for expansion.
6. Freeze the container uncovered for 45 minutes until edges begin to set.
7. Remove from freezer and fold in 1 cup chopped lychees using a spatula.
8. Return to freezer and freeze for another 30 minutes until partially frozen.
9. Whisk the semi-frozen mixture thoroughly to break up ice crystals for smoother texture.
10. Cover the container tightly with plastic wrap pressed directly against the surface.
11. Freeze for minimum 6 hours or overnight until firm throughout.
12. Scoop the ice cream after letting it sit at room temperature for 8 minutes for easier serving.
Keep this ice cream stored in an airtight container to maintain its delicate floral aroma. Key flavor notes include the tropical sweetness of lychee balanced by subtle rose undertones. For an elegant presentation, garnish with fresh rose petals or crushed pistachios before serving.
Lychee-Infused Jasmine Rice
Haven’t tried lychee-infused jasmine rice yet? This aromatic dish transforms simple rice into a subtly sweet, floral side that pairs beautifully with Asian-inspired mains. The lychee syrup soaks into each grain while cooking, creating a fragrant base that’s surprisingly versatile.
Ingredients
– 1 cup jasmine rice (rinsed until water runs clear)
– 1 ¾ cups water
– ½ cup canned lychee syrup (from lychee can, or substitute simple syrup)
– 8-10 canned lychees, chopped (reserve syrup from same can)
– 1 tbsp unsalted butter (or coconut oil for dairy-free)
– ¼ tsp salt (adjust to preference)
Instructions
1. Rinse 1 cup jasmine rice under cold running water until the water runs mostly clear, about 1-2 minutes.
2. Combine rinsed rice, 1 ¾ cups water, ½ cup lychee syrup, and ¼ tsp salt in a medium saucepan.
3. Bring mixture to a boil over high heat, then immediately reduce heat to low and cover tightly.
4. Simmer rice for 15 minutes without lifting the lid—this ensures even steam distribution.
5. Remove saucepan from heat and let stand covered for 10 minutes to finish absorbing liquid.
6. Fluff rice gently with a fork to separate grains without mashing them.
7. Stir in 1 tbsp butter and chopped lychees until evenly distributed.
8. Serve immediately while warm for best texture and aroma.
Perfectly cooked lychee jasmine rice has distinct, fluffy grains with a subtle floral sweetness that complements spicy or savory dishes. Try it alongside grilled chicken or shrimp for a balanced meal, or use it as a base for tropical rice bowls topped with fresh mango and toasted coconut.
Chocolate Lychee Truffles
Crafting these chocolate lychee truffles requires minimal effort but delivers impressive results. Combine rich chocolate with floral lychee for an elegant treat that feels fancy without the fuss. Perfect for holiday gifting or a sophisticated dessert platter.
Ingredients
– 8 oz dark chocolate (chopped, or chocolate chips)
– 1/2 cup heavy cream
– 1/4 cup canned lychee syrup (from the can, reserve lychees)
– 1/2 cup finely chopped canned lychees (drained well)
– 1/4 cup unsweetened cocoa powder (for dusting, or use powdered sugar)
Instructions
1. Place chopped dark chocolate in a medium heatproof bowl.
2. Heat heavy cream and lychee syrup in a small saucepan over medium heat until it reaches 180°F (bubbles form around edges).
3. Immediately pour hot cream mixture over the chocolate and let sit undisturbed for 2 minutes.
4. Whisk chocolate and cream mixture until completely smooth and glossy.
5. Stir in finely chopped lychees until evenly distributed throughout the chocolate mixture.
6. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours until firm enough to scoop.
7. Line a baking sheet with parchment paper.
8. Use a 1-tablespoon cookie scoop to portion chilled truffle mixture onto prepared baking sheet.
9. Roll each portion between your palms into smooth 1-inch balls (work quickly to prevent melting).
10. Place cocoa powder in a shallow bowl.
11. Roll each truffle ball in cocoa powder until fully coated.
12. Return coated truffles to parchment-lined baking sheet.
13. Refrigerate truffles for 30 minutes minimum before serving.
These truffles feature a creamy, fudgy center with bursts of floral lychee flavor. The dark chocolate coating provides a pleasant bitter contrast to the sweet fruit filling. Try serving them alongside espresso or pairing with sparkling wine for an elegant dessert experience.
Lychee and Basil Sparkling Punch
Perfect for holiday gatherings or summer parties, this Lychee and Basil Sparkling Punch combines sweet, floral notes with herbal freshness. Prepare it in just 10 minutes for a crowd-pleasing non-alcoholic beverage that sparkles with flavor. Pair it with spicy appetizers to balance the sweetness.
Ingredients
– 1 (20 oz) can lychees in syrup, reserve syrup
– 1/2 cup fresh basil leaves, plus extra for garnish
– 1/4 cup fresh lime juice (about 2 limes)
– 2 cups chilled sparkling water
– Ice cubes, for serving
Instructions
1. Drain the lychees from the can, reserving 1/2 cup of the syrup in a small pitcher.
2. Place the drained lychees and fresh basil leaves in a medium bowl.
3. Muddle the lychees and basil firmly for 1 minute until the lychees are crushed and basil is fragrant.
4. Strain the muddled mixture through a fine-mesh sieve into the pitcher with the reserved syrup, pressing with a spoon to extract all liquid.
5. Stir in the fresh lime juice until fully combined.
6. Fill a large punch bowl or pitcher halfway with ice cubes.
7. Pour the lychee-basil mixture over the ice.
8. Slowly add the chilled sparkling water, stirring gently to combine without losing carbonation.
9. Ladle into ice-filled glasses and garnish each with a fresh basil leaf.
Unbelievably refreshing, this punch delivers a bubbly texture with the floral sweetness of lychee balanced by basil’s peppery notes. The vibrant flavor deepens as it chills, making it perfect for pre-batching. Serve over crushed ice with a lychee fruit skewer for an elegant presentation.
Lychee and Almond Tart
Crisp almond crust meets sweet lychee filling in this elegant dessert. Perfect for holiday gatherings or special occasions. Simple ingredients create impressive results.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg yolk
– 1 can (20 oz) lychees in syrup, drained (reserve ½ cup syrup)
– ½ cup almond flour
– ¼ cup heavy cream
– 1 tsp vanilla extract
– ¼ tsp almond extract (optional, for stronger almond flavor)
– ¼ cup sliced almonds
– Pinch of salt
Instructions
1. Preheat oven to 350°F.
2. Combine flour, cold butter cubes, sugar, and salt in food processor.
3. Pulse until mixture resembles coarse crumbs, about 10 pulses.
4. Add egg yolk and pulse until dough just comes together.
5. Press dough evenly into 9-inch tart pan, including sides.
6. Chill crust in refrigerator for 30 minutes to prevent shrinking.
7. Blind bake crust with pie weights for 15 minutes at 350°F.
8. Remove weights and bake 5 more minutes until lightly golden.
9. Drain lychees thoroughly, reserving ½ cup syrup.
10. Arrange lychees evenly in baked crust.
11. Whisk together almond flour, heavy cream, vanilla extract, and reserved lychee syrup.
12. Pour almond mixture over lychees in crust.
13. Sprinkle sliced almonds evenly over top.
14. Bake at 350°F for 25-30 minutes until filling is set and golden.
15. Cool completely on wire rack before slicing.
Velvety almond cream contrasts with juicy lychee bursts in each bite. The crisp crust provides satisfying texture against the soft filling. Serve slightly warmed with vanilla ice cream or chilled with whipped cream for contrasting temperatures.
Conclusion
Zesty, versatile, and utterly delicious—these lychee recipes prove this tropical fruit deserves a spot in your kitchen. From elegant cocktails to simple desserts, there’s something here for every cook and occasion. We’d love to hear which recipes become your favorites—drop a comment below and share your creations on Pinterest!
