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Tropical Toasted Coconut Lemonade

A refreshing, icy blend of tart lemon, bright lime, and creamy coconut, served in a tall glass with a spectacular toasted coconut and sea salt rim.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 drinks
Course: Beverage, Drinks
Cuisine: American, Tropical
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Toasted Coconut Rim
  • 0.25 cup shredded coconut unsweetened
  • 1 tbsp coarse sea salt or margarita salt
  • 1 lime wedge for moistening
Coconut Lemonade
  • 0.5 cup lemon juice freshly squeezed
  • 2 tbsp lime juice freshly squeezed
  • 0.33 cup cream of coconut well-stirred (e.g., Coco López)
  • 0.25 cup simple syrup to taste
  • 1.5 cups cold water or sparkling water
  • 2 cups ice cubes
  • 2 fresh lime wheels for garnish

Equipment

  • Skillet
  • Citrus juicer
  • Cocktail shaker or small pitcher
  • Highball glasses

Method
 

  1. Toast the shredded coconut in a dry skillet over medium-low heat for 3-5 minutes until golden brown. Cool and mix with coarse sea salt.
  2. Moisten the rim of two tall glasses with a lime wedge, then dip and roll the rims in the toasted coconut mixture.
  3. In a shaker or pitcher, whisk together the fresh lemon juice, lime juice, cream of coconut, and simple syrup until smooth.
  4. Stir in the cold water (or sparkling water). Taste and adjust sweetness if necessary.
  5. Fill the rimmed glasses with ice cubes and carefully pour the coconut lemonade over the ice.
  6. Garnish each glass with a fresh lime wheel and serve immediately.

Notes

Make sure you buy 'Cream of Coconut' (which is thick and sweetened, usually used for piña coladas) and not standard coconut milk or coconut water.