I have wanted to experiment and make drinks using coconut water since I first sipped the delectable nectar straight out of a coconut a couple of years back at a food market. It was love at first sip and I’ve been looking for it ever since.
Only recently have fresh coconuts become more common on our shelves. So a couple of weeks ago, when Tandy came to cook her bouillabaisse at my house, I decided to make this drink. I had strawberries which are now in season, so thought this was a perfect partner, and would not overpower the subtle flavour of the coconut water.
You can make this a ‘virgin’ (no alcohol), or add a splash of white rum to make it more exciting. Vodka will also do the trick. Its delicious I really should give it a name (any suggestions are welcome?).
The fun and games started when two women with one large kitchen knife attempted to hack the coconut open. It is not as easy as it looks in movies. It requires some brute force and a level of accuracy. It’s at times like these that I do wish I had a man in around. Anyway, my coconut came with a little picture instruction booklet on where to cut the top off, which we eventually managed to do.
The impossible part came later when we tried to crack the whole thing open to get to the white fleshy bits. I opted instead to give Tandy the fruit to take homes, since I’m not a fan of coconut flesh anyway.
- 1 cup (250ml) of fresh coconut water
- 1 cup (250 ml) strawberries hulled and sliced
- 3 T of sugar syrup or agave nectar
- 1 shot (as much as you like) of white rum *optional
- To make the sugar syrup you need to boil sugar and water together in a ratio of 1:3 sugar to water, and boil in until it thickens to a runny syrup consistency. Store in a jar for all future cocktail making. It pretty much lasts forever.
- Cut open the coconut, or if you are lucky enough to live in a country that sells fresh coconut water in a bottle, measure one cup. Add the strawberries, sugar syrup and rum and blend with a blender.
- Serve with loads of ice.
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