Coconut Juice Recipe

Open and measure coconuts

If using whole young coconuts, carefully open them: drain the coconut water into a measuring cup until you have 2 cups. Scoop out about 1 cup of soft coconut meat with a spoon. If using prepackaged coconut water and packaged coconut meat, measure accordingly.

If you prefer a thinner juice, measure 1 cup filtered water to blend with the coconut ingredients; if you prefer a richer, more coconut-forward drink, reduce or omit the added water.

Combine in blender

Add 2 cups coconut water, 1 cup scooped coconut meat, 1 cup filtered water (or less for richer flavor), and 1 cup ice cubes to a high-speed blender.

Add sweetener and flavor

Add 2 teaspoons simple syrup or honey syrup, 1 teaspoon fresh lime juice, 1 teaspoon vanilla extract (optional), and a 1/4 teaspoon pinch of fine sea salt to the blender. The salt enhances the coconut flavor.

Blend until smooth

Blend on high for 30–60 seconds until the mixture is smooth and slightly frothy. If you want a very smooth, pulp-free juice, blend an additional 15–30 seconds.

If you prefer a clearer coconut juice, pour the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing with a spatula to extract as much liquid as possible. Discard or reserve the leftover coconut solids for smoothies or baking.

Taste and adjust sweetness or acidity: add up to 1 teaspoon more simple syrup if you prefer it sweeter, or another 1/2 teaspoon lime juice if you prefer brighter acidity.

Pour the coconut juice into chilled glasses over fresh ice if desired. Garnish each glass with a lime wheel and a mint sprig.

Serve immediately for best fresh flavor. Keeps refrigerated in a sealed container for up to 24 hours; shake gently before serving as separation may occur.