Tropical Coconut with Fresh Lemon and Lime. (190 cal)

Combine the granulated sugar and 120 ml water in a small saucepan over medium heat. Stir until the sugar dissolves and the liquid is clear (about 2–3 minutes). Remove from heat and let cool to room temperature (cooling can be sped up in the fridge for 10 minutes).

Make simple syrup

While the syrup cools, juice fresh limes and lemons until you have 120 ml lime juice and 60 ml lemon juice. Strain the juices through a fine mesh if you prefer no pulp.

Juice citrus

In a large pitcher or blender combine 3 cups coconut water, 1 cup coconut milk, the cooled simple syrup, 120 ml lime juice and 60 ml lemon juice. Add 2 cups of the ice. Whisk vigorously or pulse briefly in the blender (3–4 short pulses) until the mixture is smooth and slightly frothy. Taste and adjust sweetness: add up to 1–2 tbs cooled syrup if you prefer sweeter, or a little extra coconut water if too tart.

Combine coconut base

Place the combined base in the fridge for 5 minutes if you want it very cold; otherwise proceed to finish immediately. Keep remaining ice and chilled sparkling water ready.

Chill before finishing

Right before serving, pour the chilled base into glasses (see assembly below) and top each glass with sparkling water so the carbonation stays bright. Stir gently once to combine — do not overmix to preserve fizz.

Add sparkling water at service

While the base is chilling, toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2–3 minutes. Transfer to a plate to cool (it will darken quickly if left in the pan).

Toast coconut (optional)

Fill 4 tall glasses with about 1/2 cup ice each (or more to preference). Pour the coconut-lime base into each glass leaving about 1/4 of the glass free for sparkling water. Top each with approximately 120 ml (1/2 cup) chilled sparkling water and stir gently once.

Assemble glasses

Garnish each glass with a lime slice and a lemon slice on the rim, sprinkle about 1 tbs toasted coconut over each drink (divide the 4 tbs), and tuck a mint sprig into each glass. Serve immediately.

Garnish

The coconut-lime base (without sparkling water and ice) can be made up to 24 hours ahead and kept covered in the fridge. Add sparkling water and ice only when ready to serve. For a lower-calorie version, substitute light coconut milk and reduce sugar to 3 tbs (adjust to taste).

Make-ahead & notes

Coconut water

Full-fat canned coconut milk (well shaken)

Fresh lime juice (about 4–5 limes)

Fresh lemon juice (about 2 lemons)

Granulated sugar (for simple syrup)

Water (for simple syrup)

Ice (for blending/ serving)

Chilled sparkling water or club soda

Lime slices

Lemon slices

Toasted shredded coconut (unsweetened)

Fresh mint sprigs

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