Lime Coconut Splash Mocktail Recipe
This refreshing tropical mocktail combines the tangy flavor of lime with creamy coconut for a perfect alcohol-free treat. The recipe is simple to make and requires only a few ingredients.
Equipment
- Cocktail shaker or large jar with lid
- Measuring cups and spoons
- Ice tray
- Citrus juicer or reamer
- Strainer
- Highball glasses
- Cocktail stirrer or long spoon
- Cutting Board
- Sharp knife for garnishes
Ingredients
- 2 oz ¼ cup fresh lime juice (about 2-3 limes)
- 4 oz ½ cup coconut cream
- 1 oz 2 tablespoons simple syrup
- 4 oz ½ cup coconut water
- Ice cubes
- Club soda or sparkling water
Garnish options:
- Lime wheels or wedges
- Toasted coconut flakes
- Fresh mint leaves
The quality of ingredients matters. Use fresh limes rather than bottled juice for the best flavor. Coconut cream is thicker than coconut milk and gives the drink its rich texture.
Instructions
- Prepare the glass: Fill a highball glass with ice cubes.
- Mix the base: In a cocktail shaker, combine the lime juice, coconut cream, simple syrup, and coconut water.
- Shake well: Add ice to the shaker and shake vigorously for 15-20 seconds until well-chilled and mixed.
- Strain and serve: Strain the mixture into the prepared glass.
- Add fizz: Top with club soda or sparkling water (about 2 oz).
- Garnish: Add a lime wheel on the rim of the glass and sprinkle with toasted coconut flakes. Add a mint leaf for color.
- Stir gently: Give a quick stir before serving.
The drink tastes best when very cold. The recipe makes one serving but can be easily doubled or tripled for a group.
Notes
This mocktail can be adapted in several ways. For a sweeter version, add more simple syrup. To make it less sweet, reduce the syrup and add more lime juice.
For a frozen version, blend all ingredients (except club soda) with 1 cup of ice until smooth, then pour into glasses and top with club soda.
Store leftover coconut cream in the refrigerator for up to one week. The drink is best made fresh but the base mixture (without ice or soda) can be prepared up to 24 hours ahead and stored in the refrigerator.
For a special touch, freeze coconut water in ice cube trays and use these instead of regular ice cubes to prevent dilution as they melt.