Coconut Juice Recipe

Open coconut (if using whole fresh coconuts)

If using whole young coconuts, drain the coconut water into a clean bowl by puncturing or cutting the top (use a cleaver or heavy knife). Reserve about 2 cups of coconut water. Carefully pry out the soft coconut meat with a spoon and set aside. If using packaged coconut water and pre-scooped meat, skip this step.

Combine ingredients

In a blender, add 2 cups coconut water, 1 cup shredded young coconut meat, 2 teaspoons simple syrup (or sugar), 1 teaspoon fresh lime juice, and a pinch of sea salt. If you want a slightly slushier texture, add 1 cup ice cubes.

Blend

Blend on medium-high for 20–30 seconds until the coconut meat is well incorporated and the mixture is smooth but still slightly textured. If you added crushed pineapple for a tropical variation, add it now and pulse once or twice to combine without fully pureeing the pineapple.

Taste and adjust

Taste the coconut juice and adjust sweetness or acidity as needed: add up to 1 more teaspoon simple syrup if less sweet, or another 1/2 teaspoon lime juice if you want more brightness. Stir or pulse briefly to incorporate adjustments.

Pour the blended coconut juice into chilled glasses over fresh ice if you didn’t blend ice. If you used ice in the blender, serve immediately to preserve texture.

Garnish each glass with a small sprig of mint and, if desired, a thin lime wheel on the rim. For an adult version, pour 1 oz rum into each glass and stir gently to combine.

Serve immediately. Leftover coconut juice can be refrigerated in a sealed container for up to 24 hours; shake or stir before serving because separation may occur.