My creamy coconut lemonade is sweet, sour, and silky smooth. This ain't your grandma's lemonade, though she will probably love it, too! My whole family requests it come summertime, and I'm happy to oblige because it's so simple to make.
And if you enjoy this recipe, you'll love my coconut iced tea, too!
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❤️ Why You'll Love this Recipe
Ultra Hydrating - My riff on coconut Brazilian lemonade is infused with coconut water, aka Mother Nature's electrolyte liquid! That adds another layer of coconutty flavor and hydration benefits you won't get in regular lemonade.
Quick & Easy - With only a few minutes of hands-on time involved, you don't need a lot of time or any specialty tools or techniques to make this coconut and lemonade drink!
Texas heat ain't no joke, so I have plenty of refreshing drink options to share with you, like my lychee iced tea, summer watermelon punch, peach sweet tea, and sparkling ginger lemonade!
What You'll Need for this Recipe
Coconut Milk in lemonade creates creamy texture and adds tropical flavor. Use full-fat coconut milk from a can, not the thinner coconut milk typically sold in cartons or bottles.
Coconut Water boosts the coconut flavor and adds flavor complexity. Use whichever kind you like.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Lemon Juice from freshly-squeezed lemons is best for that bright, zesty flavor we need. But you can use concentrated lemon juice from a bottle in a pinch. You can also use lime juice instead to make a creamy limeade.
Frozen - You can blend the ingredients with ice to make a frosty frozen lemonade with coconut milk. I have how-to instructions included in the recipe card below.
Spiked - Turn it into a cocktail with a splash of liquor or liqueur. In my humble opinion, rum works best.
Sweetener can be whatever you have available and enjoy. I like to use honey for the subtle golden floral notes it imparts, but you can use maple syrup, agave nectar, or sugar cup for cup. Zero sugar options like Stevia also work, just start with one third of the amount, taste test, and adjust.
Try my citrus simple syrup, ginger honey syrup, ginger turmeric honey syrup, or lavender honey syrup if you want to add more layers of flavor!
How to Make Coconut Milk Lemonade
- Step 1: Cook the honey and water together to create a sweet syrup.
- Step 2: Meanwhile, juice the lemons.
Pro Tip #1
You can make the honey syrup up to two weeks in advance and keep it in the fridge until you're ready to make the lemonade.
- Step 3: Add the honey syrup, lemon juice, coconut milk, and coconut water to blender and pulse until uniform.
- Step 4: Chill lemonade for at least two hours.
- Step 5: Serve chilled over ice.
Pro Tip #2
Note that some separation may occur as the lemonade chills. Just shake it up before serving.
Frequently Asked Questions
Yes, you can make this lemonade up to three days in advance. Just follow the storage instructions below.
Store uncovered in the refrigerator. Keeps for up to five days. Separation may occur, so be sure to shake the lemonade up before pouring.
How to Serve
Serve this lemonade ice-cold over ice. Garnish with a sprig of fresh mint and a slice of lemon for extra presentation points. You can even freeze some lemon slices or make coconut milk ice cubes to use instead of regular ice cubes and cut down on dilution!
And it's a lovely beverage for picnics and cookouts, and a great treat to have in the fridge for after long days of summer play, swimming, or any activity that makes you sweat.
More Favorite Lemonade Recipes
Looking for other recipe like this? Try these:
I hope you'll enjoy this coconut cream lemonade soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Creamy Coconut Lemonade
Equipment
Ingredients
- 1 ¾ cup honey or sweetener of your choice
- 1 cup water
- 1 ½ cup lemon juice from about 5 large lemons or 10-12 small lemons
- 4 cups coconut water
- 3 cups full fat coconut milk
- ice
Instructions
- Prep the Components: Add honey and water to saucepan over medium heat and stir until uniform. Bring to a boil then remove from heat and allow to cool.1 ¾ cup honey, 1 cup water
- While the syrup cools, juice the lemons.1 ½ cup lemon juice
- Assemble Lemonade: Add cooled honey syrup, lemon juice, coconut water, and coconut milk to blender and pulse until combined (about one minute). The mixture should be creamy with a layer of foam on top.4 cups coconut water, 3 cups full fat coconut milk
- Finish and Serve: Transfer lemonade to fridge and chill for at least two hours. Serve over ice.ice
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