Coconut Limeade Recipe
A Tropical Blend of Pineapple, Coconut and Fresh Lime
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.
Coconut Limeade Base
Optional Sweetening & Brightness
Garnish & Ice
Method
Coconut Limeade Base
- 1
Prepare simple syrup (if using)
Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and cool to room temperature. Transfer to a container and chill if making ahead.
- 2
In a large pitcher (at least 2-quart capacity), pour 3 cups pineapple juice, 1 cup unsweetened coconut milk, 1 cup coconut water, and 1 cup fresh lime juice.
- 3
Add 0.5 cup chilled simple syrup (or start with 3 tablespoons if using table sugar and adjust). Stir thoroughly to combine. Taste and adjust sweetness: add more simple syrup a tablespoon at a time until balanced between sweet and tart.
- 4
If you like more brightness, stir in 1 tablespoon lime zest. Chill the limeade in the refrigerator for at least 30 minutes to let flavors meld, or serve immediately over ice for a colder drink.
Garnish & Serve
- 5
Fill glasses with about 1/2 to 1 cup of ice cubes (adjust by glass size). Pour coconut limeade over the ice, leaving a little headroom for garnish.
- 6
Garnish each glass with a lime wheel or wedge and a pineapple slice on the rim. Add a mint sprig if desired for aroma.
- 7
Serve chilled. Stir before serving if the coconut milk has settled. Leftover limeade keeps covered in the refrigerator for up to 3 days; shake or stir before serving.
