Iced Coconut Limeade

By Yewande Komolafe

Published August 18, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(240)
Comments
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Modeled after Brazilian lemonade, this drink is sure to cool you off on the hottest days with an almost mouth-puckering bite. It may at first taste remind you most of tonic water, but it goes further in its blend of bitter, sharp and sweet. Unsweetened coconut milk or cream is used here, along with sugar, fresh herbs and lots of ice. A quick whiz in a blender and a strain through a fine mesh sieve will produce a frothy base that can last in the refrigerator for 2 to 3 days. To serve, fill a glass with ice, pour in the drink and serve immediately with fresh basil, mint leaves and a crack of black pepper for garnish.

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Ingredients

Yield:4 to 6 servings (about 4 cups)

  • 7 limes, scrubbed

  • 1 (13 ½-ounce) can full-fat coconut milk or unsweetened coconut cream

  • 1¼ cups sugar

  • 2 cups fresh mint leaves, plus more for garnish

  • 1 cup fresh basil leaves, plus more for garnish

  • 1 teaspoon whole black peppercorns or ½ teaspoon ground black pepper, plus more for sprinkling

  • ½ teaspoon flaky sea salt, plus more for sprinkling

  • 4 cups ice cubes or pebble ice, plus more for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

55 grams carbs; 326 calories; 1 gram monosaturated fat; 12 grams saturated fat; 14 grams fat; 4 grams fiber; 183 milligrams sodium; 3 grams protein; 43 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut off and discard the tips of the limes, then cut the limes in quarters. Reserve 4 lime wedges for garnish.

  2. Step 2

    Using a blender and working in batches if needed, pulse the limes, coconut milk, sugar, mint, basil, peppercorns, salt and ice until just combined and the limes are coarsely puréed. You should still be able to see large chunks of lime. Strain the syrup through a fine-mesh sieve into a small pitcher or a bowl with a spout. Use a spoon to push out as much liquid from the limes as possible. Discard the solids.

  3. Step 3

    To serve, divide the limeade among 4 glasses and add ice. Garnish each glass with a lime wedge, a pinch of salt, black pepper, mint and basil leaves.

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Ratings

5 out of 5
240 user ratings
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Comments

Yespat

“Put the lime in the coconut and drink it all together. Put the lime in the coconut and drink it all down. Put the lime in the coconut and call me in the morning.” Harry Nilsson

Melanie

Lime and coconut? Let's go with rum.

Bologna

Yes, and it adds a wonderful aroma. The addition of the peels gets you all of those awesome essential oils they contain and, as long as you follow the instructions to keep the blending quite coarse, will add only very minor (pleasant! necessary!) bitterness. This technique is a riff on Brazilian lemonade (also delicious, and with fewer ingredients, if you want to just dip your toes into this style of beverage).

Elyce

This is truly the best drink I’ve ever had! I can’t wait to make it again. It was a hit with my other family members too. Very refreshing and the flavors of lime, coconut, mint and basil complement each other so well. Thank you!

Christine

I’ve made this twice this week. It does get noticeably bitter on day 2, but the addition of some simple syrup tamed it. For the second batch I used leftover sweetened coconut cream from a cake project which I mixed with water until I got the volume of 1 can of coconut milk. Since the coconut cream is very sweet, I adjusted the volume of sugar based on the amount of cream I used, but to equal the amount stated in the ingredients. It was just as delicious.

janelle

I only used 1/2 cup of sugar and it was perfect. Delicious drink on a 90 degree day!

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