Thai Coconut Keto Mocktail
Find the perfect keto dessert beverage recipe with our Thai coconut mocktail, made with fresh lemongrass and zesty lime for a tropical twist.
Allergens
Coconut, fish sauce (contains soybean)
Ingredients
- 2 cups unsweetened coconut milk
- 4 oz freshly squeezed lime juice
- 1 stalk lemongrass, bruised and chopped
- 1/4 cup Swerve confectioners' sugar substitute (or sweetener of choice)
- 1/2 tsp Thai fish sauce (optional)
- Ice cubes
- Fresh raspberries and lime wheels for garnish
Instructions
- In a small saucepan, combine coconut milk, bruised lemongrass, and sweetener. Gently heat over medium low heat until the sweetener has dissolved, about 5 minutes. Remove from heat and let it steep for another 10 minutes to allow flavors to meld.
- Strain the mixture through a fine mesh sieve into a glass jar or pitcher to remove lemongrass. Discard the solids.
- Add lime juice and fish sauce (if using) to the infused coconut milk and stir well. Cover and refrigerate for at least 2 hours, or up to overnight, to let the flavors intensify.
- To serve, fill two tall glasses with ice cubes, pour in the chilled mocktail, and garnish each glass with fresh raspberries and a lime wheel.
Chef’s Insight
The Thai fish sauce adds umami depth to this mocktail, mimicking the complexity often found in alcoholic cocktails. Feel free to adjust to taste.
Notes
Adjust sweetness to personal preference by adding more or less sweetener.