A tropical, refreshing twist on classic lemonade that’s perfect for hot summer days. Try this easy mocktail recipe for a creamy, non-alcoholic drink.
I first had Brazilian lemonade at one of those steakhouses where servers bring around endless skewers of meat.
You know the one.
Anyway, it was so creamy and yummy, but to be honest I kind of forgot about it until now when I suddenly just had a craving for it.
I’ve been on a dairy-free diet lately, and have been looking for anything that resembles real cheese, milk, and ice cream.
The problem I had, though, was that Brazilian lemonade contains sweetened condensed milk. That’s a big no-no for me right now!
So I came up with this coconut mint lemonade recipe.
Let me tell you, this drink really hits the spot.
Not only is it rich and creamy, but it’s bright and tangy, and also fresh and minty!
It’s like Brazilian lemonade, but better. At least I think it is!
This coconut lemonade drink is really simple to make. You’re essentially combining lemonade with coconut milk and adding fresh mint.
Coconut, lemon, and mint together create a drink that’s a bit like a piña colada, but not as sweet.
If you’re looking for the perfect mocktail drink recipe with coconut milk, look no further. Just continue reading!
Why You’ll Love It
- non-alcoholic mocktail, but also easy to spike if you want to
- dairy-free, but creamy and dreamy!
- refreshing and cooling from the mint
- like dessert in a glass
- can be made with pre-made lemonade if you don’t want to juice your own
If you liked my lavender lemonade or raspberry mint iced tea recipes, you’ll love this one too!
What You’ll Need to Make Coconut Mint Lemonade
- blender
- 2 lightly packed cups of mint
- 1 can of coconut milk (13.5-14 oz.)
- 3/4 cup fresh squeezed lemon juice (about 6 lemons)
- 4 cups water
- 1 cup sugar or sweetener of your choice
How to Make Coconut Mint Lemonade
Zest two lemons and combine with a tablespoon of sugar. Put this on a plate and set it aside to rim glasses later.
Juice 6 lemons or as many as you need to get 3/4 of a cup of lemon juice. Reserve a few lemon slices for garnishing.
In a blender, combine sugar, coconut milk, lemon juice, water, and several handfuls of mint. You don’t need to de-stem the mint; just add it all in there with the leaves!
Blend until the mint is finely chopped.
Let it sit for 5 minutes and then strain into a pitcher. It’s fine if there’s little bits of mint that make it through!
Add ice and reserved lemon zest and garnish with lemon slices and mint leaves if you plan on leaving the drink in the pitcher.
But if you’re feeling a bit extra, rub rims of glasses with a lemon wedge. Then dip the glasses in the lemon zest and sugar mixture.
Fill glasses with ice, pour in the coconut lemonade and garnish with a sprig of mint and a lemon slice.
If you have lemon zest and sugar left over, add it to the pitcher of lemonade for extra flavor!
Make It Your Own
Yes, I realize this drink recipe is already a riff on classic lemonade, but I do have more ideas for you to make this drink really yours.
Take a look at these variations and substitutions!
- Freeze coconut mint lemonade in ice cube trays and blend for a creamy slushy.
- Add Malibu or tequila to make it a cocktail.
- Substitute limes for lemons to make this a coconut mint limeade. So good!
- Use pre-made, real lemonade in place of the lemons, water, and sugar to make this drink even easier.
- If you don’t have fresh mint, make a batch of mint tea and use that in place of the water. Or, stir in 1/2 tsp of mint extract.
- Make a lighter version by substituting the coconut milk and plain water with coconut water.
FAQs
Can I use canned coconut cream instead of coconut milk?
Coconut cream is much richer than coconut milk, but you can use it. Use half the amount of cream and just add more water to make up for the liquid.
How long does this lemonade drink keep in the fridge?
Finish it off within five days for best taste.
Can I make this ahead for a party?
You can! You’ll just need to stir it before serving as the coconut cream will separate from the other liquids. Keep the lemon zest and sugar in an air-tight container in the fridge until you’re ready to use it.
Can I skip straining it?
I really wouldn’t. There’s just too many minty bits for it to be a pleasant drinking experience.
What’s a good sugar-free sweetener option?
I like Splenda.
Can I use bottled lemon juice instead?
You definitely can. You also can substitute a good quality pre-made lemonade for the lemons, sugar, and water.
Coconut Mint Lemonade
Equipment
- blender
- pitcher
- strainer
- citrus zester or grater
Ingredients
- 2 lightly packed cups of mint
- 1 can of coconut milk 13.5-14 oz.
- 3/4 cup fresh squeezed lemon juice about 6 lemons
- 4 cups water
- 1 cup sugar
Instructions
- Zest two lemons and combine with a tablespoon of sugar. Put this on a plate and set it aside to rim glasses later.
- Juice lemons to get 3/4 of a cup of lemon juice. Reserve a few lemon slices for garnishing.
- In a blender, combine sugar, coconut milk, lemon juice, water, and mint.
- Blend until the mint is finely chopped.
- Let it sit for 5 minutes and then strain into a pitcher.
- Rub rims of glasses with a lemon wedge. Then dip the glasses in the lemon zest and sugar mixture.
- Fill glasses with ice, pour in the coconut lemonade and garnish with a sprig of mint and a lemon slice.
- If you have lemon zest and sugar left over, add it to the pitcher of lemonade for extra flavor!