The rosy hue is naturally-occurring, caused by a reaction that happens when the coconut water's antioxidants are introduced to light.
Hey guys! This week's project has been super fun! I got the chance to work with a new brand here in Sweden, Pure Brazilian Coconut Water! They asked me to create a few different recipes that would be cool and refreshing for the summer!
I wanted to make something really simple. Summer for me is all about enjoying and relaxing. These recipes that I've created are actually really easy to make and will cool you down plenty during the hottest summer days!
I decided to make a frozen coconut water Margarita, a creamy pink coconut popsicle and a tropical mango sorbet float!
Frozen coconut water Margarita
Yield: makes 2 cocktails Time: 15 minutes
- 2-4 frozen raspberries
- 1 bottle pink coconut water
- 2 tablespoons fresh lime juice
- 2 teaspoons agave syrup
- 1 1/2 cups ice
To make BOOZY add:
- 3 tbsp tequila
- 2 tbsp Cointreau
- 2 tbsp agave syrup
Toss all ingredients in a mixer or blender and blend for about 30 seconds to a minute until the ice reaches a kind of slushy texture.
This frozen coconut Margarita is just slightly sweet and with a hint of coconut and lime. The added raspberries is just to heighten the beautiful rosy hue that is already naturally occurring in the raw coconut water. With very few ingredients you can mix together a perfectly refreshing drink for you and your friends while you hang out by the pool or relax in the backyard. This Margarita can be made with or without alcohol and is as good either way!
Pink coconut popsicles
Yield: makes 10-14 small ice creams Time: 4 hours
- 1 can cream of coconut (250 ml)
- 1/2 bottle of pink coconut water (200 ml)
- 1 tbsp agave
- lime zest from 1 lime
- 2 tbsp lime juice
- 1/4 tsp vanilla extract
- pinch of natural beet or pitaya powder (optional, just for some added pink color)
- Combine all ingredients into a large bowl, whisk until fully mixed together.
- Pour the blend into the popsicle mold and insert popsicle sticks. Freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the molds for about ten seconds and gently remove the popsicles. Enjoy immediately.
- (optional) Drizzle some melted white or dark vegan chocolate on top of the popsicles to make them even yummier and prettier!
These popsicles are seriously easy to make! No blender or ice cream machine needed! If you don't have popsicle molds at home you can always use small glasses instead and pop in a paper straw instead of the wooden stick.
Mango sorbet coconut water floats
Did you know that the float was "invented" when a guy ran out of cold ice for the flavored drinks he was selling and so he used vanilla ice cream from a neighboring vendor instead and thus invented a new drink he called "floats"!
Yield: makes about 8 small scoops of sorbet Time: 10-20 minutes
- 500 g of frozen mangoes
Simply run your frozen mango bits through a juicer with the homogenizing function, the frozen fruit transforms into a miraculously smooth, ice-cream like sorbet. For this technique you'll only need a juicer and frozen fruit.
Blend the frozen mangoes in a food processor until smooth and let it set in the freezer if needed.
Lastly, pour some chilled Pure Brazilian Coconut Water on top of the sorbet and enjoy in the sun!
The coconut water is of course unsweetened, but still has some natural sugar. This sorbet though added plenty of sweetness and pairs perfectly with the tropical flavor of the coconut water. SO refreshing, tasty, and pretty!
As some of you know I have been cutting down on all kinds of sugars lately, even the natural ones coming from fruits and berries. I do feel a lot better after being pretty much sugar and fruit free for about 2 months. I can gladly say that I rarely crave sweet things now and when I start adding fruits and berries back to my diet I'll be doing it not more than once or twice a week.
If you're wondering about the natural sugar containing in coconut water Here's a great read for you!