Strawberry Coconut Fizz Recipe

Prepare rim (optional)

If you want a decorative rim, rub the glass rim with a lime wedge, then dip the rim into coarse sugar or toasted shredded coconut spread on a small plate. Set the glass aside.

Make strawberry puree

Hull and roughly chop the fresh strawberries. Place the strawberries and 1 tablespoon of the simple syrup in a blender or food processor. Blend until very smooth, about 20–30 seconds. If you prefer a smoother texture, strain the puree through a fine-mesh sieve into a bowl to remove seeds; press with a spoon to extract as much puree as possible. Taste and add up to another 1/2 tablespoon simple syrup if berries are tart.

Combine coconut puree and lime

In a small bowl or measuring cup, whisk the coconut cream (0.5 cup), remaining 1 tablespoon simple syrup, and the lime juice until uniform. This helps the thicker coconut puree break up and mix more easily into the drink.

Chill glass and add ice

Fill the prepared glass with ice cubes to chill.

Assemble the drink

Pour about 3 tablespoons (roughly 45 ml) of the strawberry puree into the bottom of the glass. Gently spoon or pour the coconut-lime mixture over the back of a spoon so it layers lightly on top of the strawberry puree. Add the club soda (8 oz) slowly to the glass—pour over the back of a spoon or pour down the side to preserve some fizz and layering.

Adjust sweetness and mix

Taste the drink. If you want it sweeter, stir gently and add up to 1 tablespoon more simple syrup, mixing until combined. If the coconut is very thick and sinks, stir gently to distribute evenly.

Garnish and serve

Garnish with the halved or sliced strawberries, a lime wheel or wedge on the rim, and mint leaves if using. Serve immediately with a straw or stirrer so the drink can be mixed by the guest if desired.