Eosinophilic Esophagitis Friendly Coconut Lime Infused Water
Total time1 hr 10 min
Prep time10 min
Cook time0 min
4.8(9)
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Learn more →Ingredients
4 servings
- 8 cups cold water
- 2 limes, thinly sliced into rounds
- ¼ cup unsweetened coconut flakes, lightly toasted
- 8 fresh mint leaves
- 1 cup ice cubes, for serving (optional)
Instructions
- 1
Spread the coconut flakes in a dry skillet over medium heat and toast, stirring frequently, until lightly golden and fragrant, about 2–3 minutes. Remove from the heat and let cool completely.
- 2
Place the lime slices, toasted coconut flakes, and mint leaves in a large pitcher. Lightly press the mint leaves with a spoon to bruise them slightly.
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