Pureberry Coconut Recipe

Make berry purée

Place strawberries, raspberries, blueberries, granulated sugar, and lemon juice into a blender or high-speed food processor. Purée on high until smooth, about 30–45 seconds. If you prefer a smoother texture, strain the purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds; discard solids. Yield should be roughly 1 to 1 1/4 cups of purée.

Combine with coconut

Rinse and dry the blender pitcher. Pour the berry purée back into the blender. Add the coconut milk, cold water, and coconut syrup (if using). Blend on low for 10–15 seconds just to combine and create a velvety, uniform pink color. Taste and adjust sweetness with an additional 1/2–1 tsp sugar or 1 tsp coconut syrup if desired.

Chill and texture

If you want a slushier drink, add the ice cubes to the blender and pulse 6–8 times until evenly crushed but not completely watery. For a smoother, milkier beverage served over ice, skip blending the ice—instead fill serving glasses with ice and pour the finished mixture over the ice.

Prepare glass rims (optional): rub a lemon wedge around the glass rim and dip into toasted shredded coconut to coat. If not rimming, simply place ice in glasses.

Pour the Pureberry Coconut into prepared glasses. Garnish each glass with a fresh mint sprig and a whole berry skewered on the rim. Sprinkle a pinch of toasted shredded coconut on top for aroma and texture.

Serve immediately with a straw. Stir before drinking if the coconut fat has slightly separated after resting.