I had this coconut cooler the very first time at a famous Modern Asian restaurant that serves contemporary Asian food. The restaurant has an alcoholic and a non-alcoholic version of this drink. When I tried the non-alcoholic one, it was love at first sight for me ! The hot weather, the wait to be seated and the grumbling tummy might have added to the maiden appeal, but years later, I still can’t seem to get enough of it !
Since we are home bound now, with not much options for dining out, I was craving this drink. The soaring temperatures didn’t help either. So when I had leftover coconut cream, I couldn’t stop myself from making one exact serving and enjoyed it along with my breakfast. Yep! The heat seems to be picking up earlier this week, and this was a wise choice, even if I say so myself !
I hope you will try this too. It is uber easy to make and takes only 3 ingredients. You can use any sweetener of choice. Use fresh coconut cream or canned one.
How to make simple syrup : Take equal parts of cane sugar and water, add it to a saucepan and heat it until the sugar dissolves. let it simmer for 3 minutes and turn off heat. Let cool and store in an airtight bottle in the refrigerator to use in various juice, smoothie or beverage recipes.
|Prep Time : 5 minutes||Cook time : none|
- Coconut cream ; 1/2 cup
- Coconut water : 1/2 cup
- Simple syrup : 2 teaspoons or to taste
How to :
Add all the ingredients to a blender jar and blend until frothy, say 45 seconds on high speed if using a high power blender.
Add ice cubes, about 3 -4 in a serving glass and pour the blended mixture into the glass.
Serve and enjoy !
Thank you for stopping by !