Blue Coconut Agua Fresca Mocktail Recipe

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Looking for a drink that’s both refreshing and eye-catching? My Blue Coconut Agua Fresca Mocktail checks both boxes—cool, colorful, and totally alcohol-free.

It’s got sweet coconut and just a hint of citrus, which gives it a fun twist on the usual agua fresca. Making this at home, I always end up with that bright blue color that turns heads—no booze required.

The ingredients are nothing fancy. You probably have most of them already, and you don’t need any special skills to pull this off.

Honestly, it’s great for parties or just something new at a family get-together. Kids love it, adults are into it, and sharing is easy.

Blue Coconut Agua Fresca Mocktail Recipe

Blue Coconut Agua Fresca Mocktail Recipe
This drink’s all about coconut water, blue spirulina, and a splash of lime juice. I like that you only need simple stuff and basic kitchen tools to make it look and taste impressive.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker or a big jar with a lid
  • Fine-mesh strainer
  • Measuring cups and spoons
  • Tall glass or pitcher
  • Long spoon for stirring.
  • Citrus juicer (if you have one, it makes life easier)
  • Small whisk (useful for the spirulina)
  • Ice cube tray

Ingredients

  • 1 cup coconut water unsweetened
  • 1 tablespoon fresh lime juice
  • 1 –2 teaspoons agave syrup or simple syrup adjust to taste
  • ¼ teaspoon blue spirulina powder
  • Ice cubes
  • Sparkling water totally optional, for a bit of fizz
  • Lime wheels fresh mint, or shredded coconut (for garnish—pick your favorite)

Instructions

  • Fill your shaker (or jar) with ice cubes.
  • Add coconut water, lime juice, agave syrup, and blue spirulina powder.
  • Pop the lid on and shake it hard for about 15–20 seconds. You want that spirulina to disappear and the color to really pop.
  • Strain it into a tall glass packed with ice.
  • If you’re into fizz, top it off with sparkling water and give it a gentle stir.
  • Garnish however you like—lime wheel, mint, a little coconut. Go wild.
  • Serve it right away and enjoy.

Notes

Honestly, cold coconut water just makes this way more refreshing. The blue spirulina doesn’t taste like much, but the color is a showstopper.
If I’m craving a sweeter drink, I just add more agave. Want more tartness? Squeeze in extra lime. Sometimes I skip the sparkling water for a still version—depends on my mood.
Mint leaves smell amazing as a garnish, and shredded coconut looks festive on top. I think it’s best when you serve it right after mixing—colors are brighter and flavors are fresher.
If there’s any left, I stash it in the fridge and give it a quick stir before pouring. Spirulina settles, but it comes right back with a mix.

Must Have Ingredients

Tasting Notes

First sip? It’s cold and super refreshing. Sweetness is subtle, not in-your-face. And that blue color—it just looks cool.

Flavor Highlights:

  • Coconut flavor: Creamy, smooth, and kind of tropical.
  • Hint of citrus: Just enough brightness to wake it up.
  • Balanced sweetness: Not too sugary, so I can actually drink a couple glasses without feeling overdone.

The smell is mostly fresh coconut with a bit of lime peeking through. Texture’s silky but still light—definitely not thick or heavy.

Coconut water is definitely front and center. The blue syrup (or spirulina) adds a gentle sweetness and a little fruity vibe. Lime brings just enough acidity to keep things interesting.

Served over ice, it stays crisp and cool. I’d say chilling it is a must for the best experience.

With my eyes closed, it’s almost like a mini tropical vacation—simple, clean, not too sweet. And the blue color makes it just plain fun.

Substitute

Sometimes I’m missing an ingredient or two, so here’s what I swap in a pinch:

  • Blue Curaçao Syrup: Out of blue curaçao syrup (the non-alcoholic kind)? Blue sports drink, blueberry juice, or even blue food coloring mixed with simple syrup works for that pop of color.
  • Coconut Water: No coconut water? Coconut milk makes it creamier, or just use plain water with a drop of coconut extract if you have it.
  • Sweetener: I’ll use honey, agave, or maple syrup—whatever’s in the cabinet.

For equipment, I usually just grab what’s around.

Shaker: No fancy cocktail shaker? A jar with a tight lid does the trick for me.

Strainer: I’ll use a kitchen sieve—or honestly, even a tea strainer if that’s what’s handy.

Here’s how I tackle substitutions when I’m making the drink:

  • First, I gather the substitutes I want to use.
  • I mix the liquids using the same amounts as the recipe calls for.
  • Then, I adjust the sweetness, since substitutes can be all over the place in terms of sugar.
  • I taste it and, if something feels off, I’ll tweak until it’s right.

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Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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