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.
Base
Sweetener & Citrus (optional)
Aromatics & Garnish (optional)
Method
Preparation of Coconut Water
- 1
Extract or measure coconut water
If using fresh young coconuts, crack or pierce the coconuts and strain the liquid through a fine-mesh sieve into a pitcher until you have 4 cups. If using bottled coconut water, measure 4 cups into the pitcher.
- 2
Taste the coconut water. If it is very strong or intensely sweet, you may optionally dilute with up to 1/2 cup cold filtered water. Stir to combine.
Sweetening & Citrus (optional)
- 3
If you prefer slightly sweetened agua de coco, add 1 tablespoon granulated sugar or 1 tablespoon simple syrup to the pitcher. Stir until the sugar dissolves. If using granulated sugar and the coconut water is cold, briefly warm 1–2 tablespoons of coconut water, dissolve the sugar, then return to the pitcher to avoid grit.
- 4
Add 1 tablespoon fresh lime juice to brighten the flavor. Stir to combine and taste; adjust with up to 1 more teaspoon sugar or lime juice to preference.
Serve & Garnish
- 5
Fill four serving glasses with ice cubes (about 1/2 cup ice per glass). Pour the prepared coconut water evenly into the glasses.
- 6
Garnish each glass with a lime slice or wedge and 1–2 mint leaves. Lightly clap the mint between your hands before garnishing to release aroma.
- 7
Serve immediately, with straws if desired. Leftover coconut water will keep refrigerated in a sealed container for up to 48 hours; stir before serving.