Coconut Hibiscus Breeze Recipe
This vibrant, tropical drink blends tart hibiscus tea with creamy coconut milk for the ultimate summer refresher. Naturally caffeine-free and customizable, it’s perfect for both mocktails and cocktail variations. Ready in under 30 minutes, this drink delivers flavor, nutrition, and flair—perfect for warm afternoons and gatherings alike.
Equipment
- Saucepan
- Strainer
- Whisk or shaker
- Pitcher
- Measuring cups and spoons
- Tall serving glasses
- Ice
Ingredients
Base Ingredients:
- 4 cups water filtered recommended
- 1/2 cup dried hibiscus flowers
- 1 can full-fat coconut milk 14 oz
- 1/4 cup honey or agave adjust to taste
- 2 tbsp fresh lime juice
Optional Flavor Boosters:
- 1 tsp vanilla extract
- Pinch of sea salt
- Fresh mint leaves for garnish
- Coconut flakes toasted or regular, for garnish
Instructions
Brew the Hibiscus Base
- Bring water to a boil, remove from heat, and add hibiscus flowers. Steep for 15–20 minutes until deep red. Strain out all flowers.
Sweeten While Warm
- Add honey or agave to the warm hibiscus tea and stir until fully dissolved. Cool to room temperature, then refrigerate until cold.
Blend with Coconut
- Combine chilled hibiscus tea with coconut milk and lime juice in a pitcher. Whisk or shake until well combined.
Taste and Adjust
- Adjust tartness or sweetness to your preference. Optionally add vanilla or more lime juice.
Serve Over Ice
- Pour over ice in tall glasses. Garnish with mint leaves and/or coconut flakes. Serve cold and enjoy!
Notes
Use full-fat coconut milk for the best texture; light coconut milk can make the drink watery.
Substitute maple syrup for honey to make the recipe vegan.
Best served fresh, but can be stored for up to 3 days in the fridge (stir before serving).
Try variations like pineapple juice, citrus blends, or spiced infusions to personalize the flavor.
Nutrition
Calories: 170kcalCarbohydrates: 16gProtein: 2gFat: 12g
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