Fructose Free Coconut Cucumber Cooler

Total time25 min

Prep time10 min

Cook time0 min

4.7

(28)

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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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