Tropical Coconut Bliss Mocktail

Allergens

Coconut, Lemongrass

Ingredients

• 1 cup fresh young coconut water
• 2 cups coconut milk
• 1/4 cup lemongrass syrup
• 2 cups ice cubes
• Garnish: edible flowers, coconut flakes, and a slice of young coconut

Instructions

1. In a large pitcher, combine the fresh young coconut water and coconut milk. Stir well.
2. Add the lemongrass syrup to the pitcher and mix until fully combined.
3. Fill a cocktail shaker with ice and pour half of the mixture into it. Shake vigorously for 15 20 seconds.
4. Strain the shaken mixture into a large glass or hurricane glass, filling about two thirds full.
5. Repeat steps 3 and 4 with the remaining mixture.
6. Top each glass with ice cubes and garnish with edible flowers, coconut flakes, and a slice of young coconut.

Chef’s Insight

This mocktail is a perfect balance of sweet, tangy, and creamy flavors.

Notes

Make the lemongrass syrup ahead of time for a more intense flavor.