Dolphin Cove Coconut Cooler
Pineapple, coconut water, lime, and mint make a light beach cooler. White rum is the best match; vodka also works. For an adult glass, add 1 fl oz (30 ml) to one serving, not to the shared pitcher.
Food safety
Use clean ice and keep coconut water refrigerated after opening.
Equipment
- Pitcher
- citrus juicer
- knife
- cutting board
- long spoon
Ingredients (for 4 servings)
- 2 cups pineapple juice (480 ml)
- 1 cup chilled coconut water (240 ml)
- 2 tablespoons fresh lime juice
- 2 cups chilled sparkling water (480 ml)
- 8 fresh mint leaves, plus 4 small sprigs for garnish
- 2 cups ice (280 g)
- 1 tablespoon honey or sugar
- optional
Directions
Rinse the mint and lime. Gently press the mint leaves once or twice with the back of a spoon to release their aroma.
Stir pineapple juice, coconut water, and lime juice in a pitcher.
Add the mint and refrigerate for 10 minutes.
Remove or leave in the mint; stir in sparkling water just before serving.
Pour over ice and garnish with mint.
Skill taught
Gently bruising herbs to flavor a cold drink.
Affordable substitution
Use cold water in place of coconut water.
Optional variation
Add a few small pineapple pieces to each glass. Adult pairing note: White rum is the best match; vodka also works. For an adult glass, add 1 fl oz (30 ml) to one serving, not to the shared pitcher.
Leftovers and storage
Keep the juice base refrigerated for up to 2 days; add sparkling water at serving time.