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!
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Coconut Water Lemonade Recipe
Coconut Water Lemonade - amazing and refreshing lemonade made with coconut water and fresh lemon juice. The best lemonade recipe ever!
- 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
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.
I used Kimbo Young Coconut Juice with pulp and strained out the pulp. You may skip the calamansi lime if you don't have it. They are the fruits from the calamondin tree. They are available in Southeast Asian stores or Filipino food stores.