Creamy Coconut Lemonade
This creamy, tropical beverage perfectly balances the tartness of fresh Meyer lemons with the rich, dairy-free sweetness of coconut milk for an incredibly refreshing summer drink you will absolutely love.
Servings 4 glasses
Calories 165kcal
Equipment
- High-speed blender
- Fine mesh sieve
- Pitcher
- Glasses
Ingredients
Base Ingredients
- 1 cup full-fat canned coconut milk
- 0.75 cup fresh Meyer lemon juice
- 0.33 cup honey or maple syrup
- 3 cups water or coconut water
- 1 pinch kosher salt
For Serving
- 2 cups Ice cubes as needed
- 4 sprigs Fresh mint leaves for garnish
Instructions
- Squeeze the Meyer lemons to extract fresh lemon juice.
- In a high-speed blender, combine the freshly squeezed lemon juice, full-fat canned coconut milk, water or coconut water, honey or maple syrup, and a pinch of kosher salt.
- Blend the mixture on high until it turns a frothy, opaque white and is completely emulsified.
- Strain the blended lemonade through a fine mesh sieve or nut milk bag into a pitcher to remove any natural coconut fat granules.
- Pour the coconut lemonade into glasses over ice, garnish with fresh mint leaves, and serve immediately. Optionally, blend with ice for a frozen slushy version.
Notes
Nutritional Information :
calories:165
carbohydrates:21
protein:1
fat:9
saturated_fat:8
cholesterol:0
sodium:35
potassium:150
fiber:1
sugar:18
vitamin_a:0 Store leftovers in an airtight pitcher in the refrigerator for up to 3 to 4 days. Natural separation will occur; simply shake vigorously or briefly re-blend before serving to restore the creamy texture.
carbohydrates:21
protein:1
fat:9
saturated_fat:8
cholesterol:0
sodium:35
potassium:150
fiber:1
sugar:18
vitamin_a:0 Store leftovers in an airtight pitcher in the refrigerator for up to 3 to 4 days. Natural separation will occur; simply shake vigorously or briefly re-blend before serving to restore the creamy texture.