How to Make Coconut Pineapple Agua Fresca

Today, we’re making a coconut pineapple agua fresca!

As Chicano Bakes wraps up, I’m finding myself with more free time and it’s such a weird feeling! I had purchased a home while I was in the middle of my first cookbook (currently 50% off on Amazon right now!), and a few months later the pandemic hit—and I haven’t stopped working since. For the past two years my husband and I have been holding off on remodeling projects until I was done with the book, and this week, we’re finally starting with our first one, replacing carpet with vinyl flooring. Wish us luck!

I’m keeping it pretty light today with a recipe for a coconut pineapple agua fresca. 

This coconut pineapple agua fresca comes together in about fifteen minutes, and only requires four ingredients. I originally tested this recipe using coconut milk, but the issue with using coconut milk, is that it contains fat! When fat gets cold, it solidifies so you’re left with a bunch of little solid chunks of coconut fat floating around. It doesn’t make for great presentation, or a great drinking experience, so I decided to incorporate the creamy coconut flavor by using sweetened condensed coconut milk. You can find sweetened condensed coconut milk at most Walmart locations, WholeFoods, Sprouts, and online! If you’re having a hard time locating it, you can also use Coco Lopez, or sweetened coconut cream for the same effect.

Give this agua a try, it’s so delicious, and if you have any rum on hand it makes it even better! Nos vemos pronto.

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4.30 from 10 votes

Coconut Pineapple Agua Fresca

Course Agua Fresca, Drinks

Cuisine Mexican, Mexican American, Mexican Fusion

Keyword agua fresca, coconut pineapple

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 237kcal

Ingredients

For the Coconut Pineapple Agua Fresca

• 1 Pineapple , large
• 4½ Cups Water , divided
• 11.25 Oz Sweetened Condensed Coconut Milk (or sub with sweetened cream of coconut cream like Coco Lopez)
• ½ Lime , juiced

To Garnish

• Pineapple Wedges

Instructions

• Start by peeling the pineapple, removing the core and slicing the pineapple into large chunks. Transfer the large pineapple chunks to a blender.
• To the blender, add 2 cups of water and blend on medium-high speed for 45 seconds to 1 minute, until smooth.
• Strain this mixture into a large pitcher, then whisk in the remaining 3 cups of water, coconut condensed milk or sweetened cream of coconut, and lime juice.
• Let chill in the refrigerator for 1 hour, before serving over ice. Garnish with a pineapple wedge.