Pineapple Coconut Agua Fresca (Printable Version)

Refreshing tropical blend of pineapple and coconut. Cold, vegan, creamy, and easy for summer sipping.

# What You'll Need:

→ Fruit

01 - 2 cups fresh pineapple, cubed (approximately 1/2 medium pineapple)

→ Liquids

02 - 1 cup coconut water
03 - 1 cup cold water
04 - 1/2 cup canned coconut milk, full-fat or light

→ Sweetener

05 - 2 to 3 tablespoons agave syrup or honey, adjusted to taste

→ Citrus

06 - Juice of 1 lime

→ Ice & Garnish

07 - 1 cup ice cubes
08 - Pineapple wedges and fresh mint leaves, optional, for garnish

# Directions:

01 - Add pineapple cubes, coconut water, cold water, coconut milk, agave syrup or honey, and lime juice to a blender.
02 - Blend the mixture until fully smooth and homogeneous.
03 - Taste and adjust sweetener amount to preference.
04 - Strain the blended mixture through a fine mesh sieve into a large pitcher for a silkier texture.
05 - Add ice cubes to the pitcher or divide among serving glasses.
06 - Pour into glasses, garnish with pineapple wedges and fresh mint leaves as desired, and serve chilled immediately.

# Expert Advice:

01 -
  • It tastes like vacation in a glass, and you can tweak the sweetness without fuss.
  • You only need ten minutes and a blender—no cooking, no sweat, just cool refreshment.
02 -
  • Once, I forgot to shake the coconut milk can and the drink turned uneven—always shake or stir before pouring.
  • Using frozen pineapple cubes made the drink thicker and frostier, which everyone loved; it's the quickest way to make a slushie without extra ice.
03 -
  • Blending the sweetener with fruit ensures no grainy bits remain.
  • Adding ice right before serving keeps the drink creamy—not watery.
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