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.
Servings: 6 Glasses
- 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
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.
Take out the coconut infusion from the refrigerator and pour into a pitcher, add in the coconut juice and rum and mix well.
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!