Pineapple & Coconut Kumquat Lemonade Recipe
Make Pineapple & Coconut Kumquat Lemonade Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Simple Pineapple-Coconut Kumquat Syrup
Lemonade Base
Coconut Finish & Garnishes
Method
Simple Pineapple-Coconut Kumquat Syrup
- 1
Prepare fruit
Chop the peeled pineapple into 1/2-inch pieces (you should have about 2 cups). Halve the kumquats and remove any large seeds; small seeds can be left and strained out later.
- 2
Cook syrup
In a medium saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves (about 3–4 minutes).
- 3
Simmer fruit
Add chopped pineapple, halved kumquats, 1 tablespoon unsweetened shredded coconut, and 1 teaspoon lime zest to the sugar syrup. Reduce heat to low and simmer gently, uncovered, for 10–12 minutes, crushing some pineapple with the back of a spoon to release juices and meld flavors.
- 4
Infuse and cool
Remove from heat and let the mixture steep for 15 minutes to extract maximum flavor from the kumquats and coconut. Taste and, if desired, strain a small amount to check sweetness; adjust later in lemonade if necessary.
- 5
Strain syrup
Strain the fruit-syrup mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Reserve the strained fruit for another use (yogurt topping or garnish) or discard. You should have roughly 1 to 1 1/4 cups of syrup. Cool syrup completely in the refrigerator (about 20–30 minutes) before assembling the lemonade.
Lemonade Base
- 6
Juice lemons
Juice lemons until you have 1 cup (about 4–5 lemons). Strain seeds and excessive pulp if you prefer a clearer drink.
- 7
Combine base
In a large pitcher, combine the cooled pineapple-kumquat-coconut syrup (about 1 to 1 1/4 cups) with 1 cup fresh lemon juice and 4 cups cold water. Stir thoroughly to combine. Taste and adjust: if too sweet, add up to 1/2 cup more water; if too tart, add 1–2 tablespoons sugar dissolved in a little warm water or more of the reserved syrup.
- 8
Chill
Add ice cubes to the pitcher or ice-filled glasses to chill the lemonade quickly. Refrigerate the pitcher for 20–30 minutes if not serving immediately so flavors meld.
Coconut Finish & Garnishes
- 9
Add coconut milk
Just before serving, slowly whisk or stir in 1 cup of well-shaken unsweetened coconut milk to the lemonade pitcher to add a creamy coconut finish. Stir gently to create a faintly cloudy, silky appearance. If you prefer a lighter coconut flavor, start with 1/2 cup and add to taste.
- 10
Prepare garnishes
Toast 2 tablespoons coconut flakes in a dry skillet over medium heat, stirring constantly, until golden brown (1–2 minutes). Let cool. Slice 6 kumquats into thin rounds and cut 6 small pineapple wedges.
- 11
Serve
Fill glasses with ice. Pour the pineapple & coconut kumquat lemonade over ice. Garnish each glass with a slice of kumquat, a pineapple wedge on the rim, a sprinkle of toasted coconut flakes, and a mint sprig if using. Stir once before drinking to incorporate any settled coconut milk.