Ginger and Lemongrass Coconut Cooler

Drinks | Recipes | Spring/Summer
September 1st, 2018
Jump to the Recipe

Made with ingredients that make you think of tropical vacations, this Ginger and Lemongrass Coconut Cooler will give you that one last taste of summer.

Ginger and Lemongrass Coconut Cooler

This is probably going to be the last summer recipe of the season, before we all slowly transition to fall.  I don’t know about you, but I really don’t want summer to end.  Let’s all have one last drink shall we?

The base of this drink is made by simmering a can of coconut milk with heaps of ginger and lemongrass over a low low heat.  Then you let it cool overnight to fully infuse the coconut milk.

For a little natural sweetness I added some fresh coconut water.  In a large pitcher mix together the coconut milk infusion with the coconut water and coconut rum.  Stir and serve over ice with a slice of lime.

Garnish with a few stalks of lemongrass and get ready to savor the tropics.

For other vacation inspired cocktails you can also try Pineapple Kalamansi Margarita, Watermelon Rose Refresher or Summer Time Minty Cold Brew Affogato.

 

 

5 from 1 vote
Print

Ginger and Lemongrass Coconut Cooler

Made with ingredients that make you think of tropical vacations, this Ginger and Lemongrass Coconut Cooler will give you that one last taste of summer.

Course Drinks
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Glasses
Author Rezel Kealoha

Ingredients

  • 1 16oz Can Coconut Milk
  • 1 Inch Fresh Ginger Cut into strips
  • 2 Inches Fresh Lemongrass Stalk pounded
  • 1 Cup Fresh Coconut Juice
  • 1/4 Cup Coconut Rum
  • Lots of Crushed Ice
  • Fresh Lime Wedges

Instructions

  1. Place the coconut milk, ginger and lemongrass in a saucepan and simmer for 10 minutes until fragrant.  Turn off the heat and cool to room temperature.  Transfer the coconut infusion into a class container and place in the refrigerator.

  2. Take out the coconut infusion from the refrigerator and pour into a pitcher, add in the coconut juice and rum and mix well.

  3. Fill glasses to the brim with crushed ice and pour over the cooler mixture and garnish with fresh lime wedges and left over lemongrass stalks.  Enjoy!

Share This Post:
You Might Also Like

follow along at

@rezelkealoha

  • Read previous post:
    Raw Vegan Mini Magnums
    Raw Vegan Mini Magnums

    Close