Description
Creamy, refreshing Coconut Lemonade with thick coconut cream, fresh lemon juice, and a touch of sweetness. A tropical twist on a classic!
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 cup freshly squeezed lemon juice (from about 6–8 lemons)
- 1/2 cup granulated sugar (or more, to taste)
- 4 cups cold water
- Lemon slices, for garnish
- Ice cubes
- Optional: 2 tablespoons shredded coconut, for garnish
- Optional: 1/4 teaspoon lemon zest
Instructions
- Prepare the Coconut Cream: Carefully open the can of refrigerated coconut milk, avoiding shaking. Scoop out the thick coconut cream from the top, leaving the watery liquid behind. Reserve the coconut water for other uses.
- Make the Lemonade Base: Juice the lemons to yield 1 cup of fresh juice. In a large pitcher, combine the lemon juice and sugar. Stir until the sugar is completely dissolved. Add the cold water and stir well.
- Blend the Coconut Cream and Lemonade: Place the scooped-out coconut cream into a blender. Pour in about 1 cup of the lemonade base. Blend until smooth and creamy. Pour the blended mixture back into the pitcher with the remaining lemonade base. Stir well.
- Taste and Adjust: Taste the Coconut Lemonade and adjust the sweetness to your liking, adding more sugar if needed.
- Chill and Serve: Cover the pitcher and refrigerate for at least 30 minutes (or longer) to chill thoroughly. Fill glasses with ice cubes. Pour the chilled Coconut Lemonade into the glasses. Garnish with lemon slices, shredded coconut, and lemon zest (optional). Serve immediately.
Notes
- Use full-fat coconut milk for the best results.
- Refrigerating the coconut milk overnight is essential for the cream to separate.
- Freshly squeezed lemon juice is highly recommended.
- Adjust the sweetness to your preference.
- Don’t over-blend the coconut cream.
- Can be made ahead of time and stored in the refrigerator.
- Optional additions: a splash of rum, fresh mint leaves, or a small piece of ginger.
- Variations: Sparkling Coconut Lemonade (substitute half the water with sparkling water), Pink Coconut Lemonade (add cranberry or pomegranate juice), Coconut Limeade (substitute lime juice for lemon juice).
- Prep Time: 10 minutes
- Cook Time: 5 minutes