Lychee and coconut sorbet with pistachios

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1. Peel the lychees, remove the stone and put the flesh in a food processor. Pour in 150 millilitres of coconut milk, squeeze in the juice of one lime and add a dash of liquid table sweetener (or one teaspoon of sugar).
2. Mix this on the highest setting for one minute and pour the content in a jar.
3. Put the jar in the freezer overnight. Then cut the frozen sorbet into pieces and put them back in the food processor. Pour in the remaining 50 millilitres coconut milk and mix until smooth.
4. Serve with the crushed pistachios.