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I came from a tropical island in Penang, Malaysia, a picturesque and beautiful island fringed with a shimmering blue sea and swaying coconut trees.
I grew up drinking fresh and refreshing coconut water, from plump and just-fallen-off-the-tree coconuts.
Coconut water is our thirst-quencher to beat the tropical heat.
In the past few years, I’ve been so happy to see that coconut water has become a mainstream drink in the United States.
Everything tastes so much better with coconut water, including this lemonade, an all-American favorite.
Trust me on this, once you try my coconut water lemonade, you will never, EVER go back to regular lemonade.
Sipping this coconut water lemonade transports me to the exotic faraway lands and islands in Southeast Asia, where life is laid-back and happy.
You can get canned coconut water easily from any stores now.
I used some fresh and homegrown lemons and calamansi limes (or calamondin), given to me by my friend V, and mixed it with the coconut water.
All you need is a little bit of sugar and ice, and you will have the most amazing lemonade; everyone will be begging you for more!
Now a little bit on calamansi lime, these little round limes are widely used in Malaysia and the Philippines.
We use calamansi in our drinks as well as in some of our cooking.
They infuse an intense, fruity and citrusy aroma and taste unlike any other.
Just a little bit of the juice immediately transforms this lemonade into something utterly tropical and exotic.
It’s May, and as the weather keeps heating up, it’ll soon be summer.
Make this coconut water lemonade, enjoy the heat, and transport yourself to the topical islands of Southeast Asia, and enjoy!
How Many Calories per Serving?
This recipe is only 77 calories per serving.
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Coconut Water Lemonade
Ingredients
- 4 cups canned coconut water
- 5 tablespoons freshly squeezed lemon juice
- 3 calamansi lime (extract the juice, optional)
- 3 tablespoons sugar or agave nectar
- 2 lemons (sliced)
- 2 cups ice
- mint leaves for garnishing
Instructions
- Slice the lemon into pieces, set aside.
- In a pitcher, combine the coconut water, lemon juice, calamansi lime juice and sugar together. Stir to mix well. Add the sliced lemons and ice into the pitcher. Pour the lemonade into glasses and garnish with mint leaves.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Yum! I used honey as sweetener. Thanks for a delicious recipe
Yum! I used honey as sweetener. Thanks for a delicious recipe
Awesome Keysha!
Its so nice ..Thank u
if this is not coconut water what i am calling how can we milk the coconut . same like miking cow or or by shaking it
You have to scrap the coconut flesh from the shells and grate them, them squeeze for the milk.
The best coconut water is found naturally inside young coconuts. Coconut milk is made by shredding the pulp from mature coconuts, adding water, then mashing to extract the ‘milk’. Coconut water and coconut milk are two very different products…
I meant to say ‘shredding the meat’…
Thank you for sharing this recipe. I have missed lemonade since becoming diabetic
Heather, substitute Xylitol for sugar. The look, taste and texture is just like sugar but it’s safe for diabetics…
Hi
I was wondering what brand of coconut water do you use. The market is saturated with them and they all don’t taste the same.
Thanks
I used Kimbo brand, it’s very good.
I wonder if what you are calling coconut water, is what I call coconut milk. What I call coconut water is a popular beverage–full of electrolytes. What. Is used for cooking, I call coconut milk. I have worked in Indian restaurants which cook with this.
Coconut water as in the water of coconut, not the coconut milk. Coconut water is clear, coconut milk is milky. This is coconut water in bottled.
I meant to say ‘shredding the meat’…