Paleo 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. A shrub is a drinking vinegar syrup — a centuries-old technique that layers sweet fruit with the gentle bite of apple cider vinegar — and it works beautifully here with fresh pineapple, honey, and ginger cooked down into a concentrated syrup. Every ingredient in this recipe is completely grain-free, refined sugar-free, and built from whole foods, so it fits naturally into a paleo lifestyle without any substitutions or workarounds. The concentrate gets better the longer it sits in the fridge, mellowing into something complex and slightly tropical that you'll want to keep on hand all week. Topped with coconut water instead of soda or juice, it stays light and hydrating while still feeling like a real treat. Fresh mint and a pineapple wedge on the rim make it look impressive enough to serve at a gathering, but it's honestly just as satisfying poured over ice on a quiet afternoon.
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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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