Eosinophilic Esophagitis Friendly Coconut Cucumber Cooler
Total time25 min
Prep time10 min
Cook time0 min
4.7(28)
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Learn more →Ingredients
2 servings
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped
- 1 cup coconut water, chilled
- ½ cup full-fat coconut milk
- 1 tbsp honey
- 6 fresh mint leaves
- ⅛ tsp fine sea salt
- 1 cup ice cubes, plus more for serving
For serving
- 2–3 fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the chopped cucumber, coconut water, coconut milk, honey, mint leaves, and sea salt in a blender. Blend on high until completely smooth, about 45 seconds.
- 2
Pour the blended mixture through a fine-mesh strainer set over a pitcher or large measuring cup, pressing gently on the solids with a spoon until only dry pulp remains. Discard the pulp.
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