Carrageenan Free Pineapple-Coconut Shrub Mocktail
Bright, tangy, and genuinely refreshing, this pineapple-coconut shrub mocktail is the kind of drink that makes you forget you're not sipping something from a beachside bar. The shrub concentrate is built from fresh pineapple, honey, ginger, and apple cider vinegar — real, whole ingredients that you simmer down and strain into a glossy, flavor-packed syrup. After a 24-hour rest in the fridge, the vinegar mellows beautifully and the tropical fruit and warm ginger come forward in the best possible way. Carrageenan, a thickener and stabilizer commonly added to packaged coconut products, is a concern worth taking seriously — and this recipe sidesteps it entirely by using plain coconut water and building every layer of flavor from scratch. Topping the concentrate with coconut water keeps things light and hydrating rather than heavy or creamy. A handful of ice, a sprig of mint, and a fresh pineapple wedge turn it into something that looks as good as it tastes. It's a genuinely impressive mocktail that requires almost no special equipment and rewards a little patience with a whole lot of flavor.
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Learn more →Ingredients
4 servings
For the shrub concentrate
- 2 cups fresh pineapple, roughly chopped
- ⅓ cup honey
- ¼ cup water
- 1 tbsp fresh ginger, peeled and thinly sliced
- ⅓ cup apple cider vinegar
For serving
- 2 cups coconut water
- ice, for serving
- fresh mint leaves, for garnish (optional)
- fresh pineapple wedges, for garnish (optional)
Instructions
- 1
Combine the chopped pineapple, honey, water, and ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until the honey is fully dissolved and the pineapple begins to soften and release its juices, about 8–10 minutes.
- 2
Remove the pan from the heat and let the mixture cool for 5 minutes. Pour in the apple cider vinegar and stir to combine.
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