Thai Coconut Lime Mocktail – A Refreshingly Delightful Indulgence

Allergens

Coconut, Lime

Ingredients

• 1 can (400 ml) full
• fat coconut milk
• 3/4 cup freshly squeezed lime juice
• 1/2 cup granulated sugar
• 6 stalks lemongrass, bruised and cut into thirds
• 8 kaffir lime leaves, finely chopped
• 1/4 tsp sea salt
• Ice cubes
• Fresh mint leaves, for garnish
• Lime wheel, for garnish

Instructions

1. In a small saucepan, combine the coconut milk, sugar, and bruised lemongrass stalks. Warm over medium heat, stirring occasionally until the sugar is dissolved. Remove from heat and let it cool completely.
2. Once cooled, strain the mixture through a fine mesh sieve into a large jar or pitcher to remove the lemongrass. Discard the lemongrass.
3. Add the lime juice, chopped kaffir lime leaves, and sea salt to the coconut milk mixture. Stir well until all ingredients are combined.
4. Refrigerate the mocktail mixture for at least 1 hour to allow flavors to meld.
5. To serve, pour the chilled mocktail into glasses filled with ice cubes. Garnish each glass with a lime wheel and fresh mint leaves, creating a visual harmony of color and texture.

Chef’s Insight

The combination of coconut milk and lime juice creates a delightful balance of sweetness and tartness, while the lemongrass and kaffir lime leaves bring an exotic twist to this mocktail.

Notes

Adjust the sweetness to taste by adding more sugar or adjusting the ratio of coconut milk to lime juice.