Looking for a refreshing drink without alcohol? The Passionfruit Coconut Quencher is a perfect choice for hot days, parties, or just when you want something special to sip.
This easy-to-make mocktail combines the tropical flavors of passionfruit and coconut to create a drink that’s both delicious and visually appealing.
The recipe takes only minutes to prepare and requires just a few ingredients you might already have.
The bright colors and fruity aroma make it a hit at gatherings, and guests often ask for the recipe.
Kids and adults alike enjoy this sweet and tangy drink. The coconut adds creaminess while the passionfruit brings a perfect balance of sweetness and acidity. It’s a vacation in a glass, no matter the season.
Passionfruit Coconut Quencher Mocktail Recipe
Equipment
- Cocktail shaker or mason jar with lid
- Measuring jigger or measuring cups/spoons
- Highball glass
- Strainer
- Ice cube tray
- Knife and cutting board
- Citrus juicer or reamer
- Blender (optional, for fresh passionfruit)
Ingredients
- 2 oz 60ml passionfruit puree or juice
- 1 oz 30ml coconut cream
- 1 oz 30ml fresh lime juice
- 4 oz 120ml coconut water
- 1 tablespoon honey or agave syrup
- Ice cubes
- Fresh mint leaves for garnish
- Lime wheel for garnish
- 1 tablespoon toasted coconut flakes optional
For the best flavor, use fresh passionfruit if available. Canned puree works well as an alternative.
Instructions
- Prepare the glass: Fill a highball glass with ice cubes and set aside.
- Mix the base: In a cocktail shaker, combine passionfruit puree, coconut cream, lime juice, and honey. Shake vigorously for 15-20 seconds.
- Add coconut water: Pour the coconut water into the shaker and give one gentle stir to incorporate.
- Strain and serve: Strain the mixture into the prepared glass filled with ice.
- Garnish: Top with fresh mint leaves, a lime wheel, and sprinkle with toasted coconut flakes if desired.
- Serve immediately: The drink tastes best when fresh and cold.
For a smoother texture, blend all ingredients except garnishes with ice instead of shaking.
Notes
Must Have Ingredients
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Tasting Notes
This Passionfruit Coconut Quencher Mocktail offers a tropical flavor profile that balances sweetness with tartness.
The first sip delivers a bright passionfruit taste that’s both tangy and sweet. Passionfruit’s distinct tropical notes stand out immediately.
Coconut milk adds a creamy texture and subtle nuttiness that softens the drink’s acidity. The coconut flavor becomes more noticeable as you continue drinking.
Flavor Profile:
- Front notes:Â Tart passionfruit, citrus brightness
- Mid-palate:Â Creamy coconut, mild sweetness
- Finish:Â Clean, refreshing with lingering tropical essence
The mocktail has a smooth mouthfeel from the coconut milk while maintaining a refreshing quality. Ice dilution helps blend the flavors without making the drink watery.
Garnishes like fresh mint add an aromatic element that enhances the drinking experience. A mint leaf rubbed on the rim brings a cooling sensation to each sip.
Color-wise, the drink presents a pale yellow to orange hue with subtle cream swirls. This visual appeal complements the tropical flavor experience.
The drink tastes best when very cold. As it warms, the coconut flavor becomes more pronounced while the passionfruit notes soften.
Substitutes
No passionfruit or coconut milk on hand? Don’t worry! You can still make this refreshing mocktail with simple swaps.
For passionfruit, try mango, pineapple, or peach puree. These fruits offer similar tropical flavors that blend well with coconut.
Coconut milk can be replaced with almond milk, oat milk, or yogurt thinned with a bit of water. Add a drop of coconut extract to maintain the tropical taste.
For a different twist, try adding a splash of ginger beer or sparkling water to create a fizzy version of this drink.
Can’t find fresh fruit? Frozen fruits work well too. Just thaw them before blending or use them frozen for a slushie-like texture.
The recipe’s flexibility allows you to adjust ratios and ingredients based on personal taste and what you have available.
