Capsaicin Free Coconut Water with Cucumber & Ginger
Cool, hydrating, and quietly sophisticated, this drink is a refreshing upgrade from plain water without a single ingredient that could trigger capsaicin sensitivity. Coconut water brings a natural sweetness and electrolyte boost, while thin cucumber slices add a crisp, clean flavor that feels almost spa-like. Fresh ginger gives it a gentle warmth and a little zing — all the complexity of a flavored beverage, none of the heat. The short infusion step is the real secret here: just ten minutes lets everything meld together into something that tastes far more intentional than the effort involved. A few mint leaves stirred in at the end brighten the whole glass and make it feel like something you'd pay good money for at a wellness café. It's an ideal choice for anyone who loves bold, interesting drinks but needs to steer clear of spicy ingredients that so often sneak into flavored waters and mocktails.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 2 cups coconut water, chilled
- ½ medium cucumber, thinly sliced
- 1 tsp fresh ginger, peeled and grated
- 4–6 fresh mint leaves (optional)
Instructions
- 1
Add the cucumber slices and grated ginger to a pitcher or large glass. Pour the chilled coconut water over them.
- 2
Stir gently, then let the mixture rest for 10 minutes so the cucumber and ginger infuse into the coconut water.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!