Coconut Juice Recipe
Make Coconut Juice Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut Juice
Method
Coconut Juice
Taste and sweeten
Pour 2 cups of young coconut water into a measuring cup or small bowl. Add 1 tablespoon granulated sugar and a pinch of salt. Stir until the sugar dissolves completely. Taste and adjust sweetness as needed. The small pinch of salt brightens the flavor.
Combine liquids and coconut meat
In a blender, combine the sweetened coconut water, 1 cup cold water, 1 cup shredded or small-cubed fresh young coconut meat, and 1 teaspoon fresh lime juice. If you're making an adult version, add 1 tablespoon rum here. Secure the lid.
Blend gently
Pulse or blend on low for 8–12 seconds until the coconut meat breaks down and the mixture is homogenous but not frothy. Overblending will create too much foam; aim for a smooth, slightly textured juice. If you prefer a completely smooth drink, blend for 20–30 seconds.
Strain (optional)
If you prefer a clearer juice without bits of coconut meat, pour the blended mixture through a fine-mesh sieve or chinois into a pitcher, pressing gently with the back of a spoon to extract liquid. Discard or reserve the strained solids for another use (smoothies, baking). If you like texture, skip this step.
Chill and serve
Add 1 cup of ice cubes to the pitcher or dispense directly into serving glasses filled with ice. Stir the juice to chill and dilute slightly. Pour into glasses and garnish each with a few mint leaves. Serve immediately.
Storage
Store any leftover coconut juice in a sealed container in the refrigerator for up to 24 hours. Shake or stir before serving because separation may occur.