Iced Coconut Limeade

By Yewande Komolafe

Published Aug. 19, 2025

Iced Coconut Limeade
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(75)
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)
  • 7limes, scrubbed
  • 1(13½-ounce) can full-fat coconut milk or unsweetened coconut cream
  • 1¼ cups sugar
  • 2cups fresh mint leaves, plus more for garnish
  • 1cup fresh basil leaves, plus more for garnish
  • 1teaspoon whole black peppercorns or ½ teaspoon ground black pepper, plus more for sprinkling
  • ½ teaspoon flaky sea salt, plus more for sprinkling
  • 4cups ice cubes or pebble ice, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

326 calories; 14 grams fat; 12 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 4 grams dietary fiber; 43 grams sugars; 3 grams protein; 183 milligrams sodium

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

4 out of 5
75 user ratings
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Comments

Melanie

Lime and coconut? Let's go with rum.

Prof

Limes are used with their peels?

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).

Northeast Gal

Ingredients say 7 limes - What size-ish roughly ? Small vs larger would skew the results I’d think ?

Jen

This was delicious. Made it as written but I think next time I’d add a little less sugar. Maybe 3/4 cup.

UCCF

I think I would make this just for what I'm imagining to be an amazing aroma. As a limeade lover, this really kicks it to the next level. Just in time for the end of summer!

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