I dreamed up a Pineapple Coconut Lemonade that blends fresh lemon, pineapple juice, and cream of coconut into a playful party punch you can double or triple for a crowd.

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I can’t get enough of this Pineapple Coconut Lemonade. I made it on a whim one humid afternoon and it turned into an instant backyard favorite.

Bright zip from fresh squeezed lemon juice meets the silky kiss of cream of coconut, like a grown up lemonade, almost a Pina Colada Lemonade but lighter. Guests always pause, try it, then ask for the recipe even though i tell them it’s too easy.

It’s the kind of party drink you double without thinking and somehow it feels fancy and silly at the same time.

Ingredients

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Bright, tart, loaded with vitamin C, low calorie, gives the drink that zippy sour kick.
Sweet, tropical, has vitamin C and manganese, some natural sugars, adds fruity body.
Rich, creamy, high in saturated fat and calories, makes drink velvety and sweet.
Pure sugar water, adds sweetness fast, no fiber, adjust amount to taste.
Dilutes sweetness, sparkling adds fizz, keeps it refreshing and easy to sip.
Fragrant, low calorie, adds herbaceous brightness, looks pretty as garnish too.
Garnish adds texture and fresh enzymes, small fiber boost when you nibble.
Cute garnish, extra citrus aroma, you can squeeze more juice, tangy.
Chills fast, dilutes slightly as it melts, keeps everything crisp.

Ingredient Quantities

1 cup fresh squeezed lemon juice (about 6 to 8 lemons)

2 cups pineapple juice preferably 100% unsweetened

3/4 cup cream of coconut like Coco Lopez

1/2 cup simple syrup or more to taste

3 cups cold water still or sparkling

3 to 4 cups ice

Pineapple slices or wedges for garnish

Lemon slices for garnish

Fresh mint sprigs for garnish

How to Make this

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1. Juice about 6 to 8 lemons until you have 1 cup fresh lemon juice, strain out pulp and seeds, set aside.

2. Pour 2 cups pineapple juice and 3/4 cup cream of coconut (like Coco Lopez) into a pitcher or blender; cream of coconut is thick so warm the jar in hot water or pulse in a blender so it mixes easier.

3. Add the strained lemon juice and 1/2 cup simple syrup to the pineapple mixture, then whisk or blend until smooth and creamy, taste and add more syrup if you want it sweeter.

4. Stir in 3 cups cold water, use still or sparkling depending on how fizzy you want it; if using sparkling add it last and stir gently so you don’t lose all the bubbles.

5. If you hate watered down drinks, leave the ice out of the pitcher and instead add 3 to 4 cups ice to each glass when serving; another trick is to freeze pineapple juice into ice cubes so the flavor stays strong.

6. Chill the lemonade for at least 20 minutes so flavors meld, or serve immediately over ice if you’re impatient.

7. Taste one last time and adjust: more lemon for tang, more simple syrup for sweet, or a splash more cream of coconut for extra creaminess.

8. Pour into glasses over ice, garnish with pineapple slices or wedges, lemon slices, and fresh mint sprigs for that party look.

9. To make for a crowd double or triple the recipe and keep sparkling water separate until serving; store leftovers covered in the fridge for up to 48 hours, stir before pouring.

Equipment Needed

1. Citrus juicer or hand reamer for juicing lemons
2. Measuring cups and spoons (1 cup, 1/2 cup, tbsp)
3. Blender (or large pitcher and a whisk) for creaming the pineapple and coconut
4. Fine mesh strainer to catch pulp and seeds
5. Large pitcher for mixing and serving
6. Long spoon or silicone spatula for stirring and scraping the jar
7. Cutting board and sharp knife for pineapple and lemon slices
8. Ice trays (you can freeze pineapple juice) plus serving glasses

FAQ

Q: How many does this make and how strong is it? A: About 6 to 8 servings depending on glass size, it’s bright and fruity with a creamy coconut note, not boozy unless you add rum or vodka.

Q: Can I swap cream of coconut for coconut milk or cream? A: Not exactly, cream of coconut is sweet and thick like Coco Lopez so it gives the drink body and sweetness, coconut milk is thinner and not as sweet so youd need to add more sugar and maybe a little coconut cream to match the texture.

Q: Want it fizzy or less sweet how do I adjust? A: Use sparkling water instead of still and add it last so it stays fizzy, cut back on the simple syrup a little then taste and add more if needed.

Q: Can I make this ahead and store it? A: Yes make it up to 2 to 3 days ahead in the fridge without ice or sparkling water, stir or shake before serving since ingredients can separate, add fresh ice and bubbles just before pouring.

Q: How do I make simple syrup quickly? A: Combine equal parts sugar and hot water, stir until dissolved then cool, 1 cup sugar plus 1 cup water makes plenty for this and other drinks.

Q: Want an adult version what rums work and how much? A: Light rum or coconut rum both work great, start with 1/2 to 3/4 cup total for the batch and taste, add more if you want it stronger.

Pineapple Coconut Lemonade Recipe Substitutions and Variations

Cream of coconut (3/4 cup): use 3/4 cup full‑fat canned coconut milk plus 3 tbsp simple syrup, whisk until smooth — or 1/2 cup coconut cream plus 2 tbsp sugar, taste and adjust.
Pineapple juice (2 cups): swap for 2 cups fresh pineapple, blended and strained for best flavor, or use 2 cups canned 100% unsweetened pineapple juice if fresh isnt available.
Simple syrup (1/2 cup): replace with 1/3 to 1/2 cup agave nectar or honey (start with less and taste), or dissolve 1/2 cup granulated sugar in 1/2 cup hot water to make quick syrup.
3 cups cold water (still or sparkling): use chilled coconut water for extra tropical depth (you may need less sweetener), or use club soda or ginger ale for fizz but cut back on the syrup if you choose ginger ale.

Pro Tips

– Freeze pineapple juice into ice cubes so the drink stays cold without getting watered down, and they look nicer than plain ice too.

– Cream of coconut can be stubborn, warm the closed jar in hot tap water a few minutes or pulse it in a blender with a splash of juice so it mixes smooth. Be careful adding any sparkling water while you’re blending or whisking, you’ll lose the bubbles.

– Always taste as you go, start with less simple syrup than you think you need and add more, that way it wont end up too sweet. A tiny pinch of salt brightens the flavors, and a little lemon zest gives more aroma without extra sourness.

– If you’re making a batch ahead, keep the bubbly water separate until serving so it stays fizzy. Store the noncarbonated base chilled up to 48 hours, then give it a good stir or shake before pouring. For a boozy option add the rum in the glass so people can control how strong they want it.

Pineapple Coconut Lemonade Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I dreamed up a Pineapple Coconut Lemonade that blends fresh lemon, pineapple juice, and cream of coconut into a playful party punch you can double or triple for a crowd.

Servings

servings

Calories

167

kcal

Equipment: 1. Citrus juicer or hand reamer for juicing lemons
2. Measuring cups and spoons (1 cup, 1/2 cup, tbsp)
3. Blender (or large pitcher and a whisk) for creaming the pineapple and coconut
4. Fine mesh strainer to catch pulp and seeds
5. Large pitcher for mixing and serving
6. Long spoon or silicone spatula for stirring and scraping the jar
7. Cutting board and sharp knife for pineapple and lemon slices
8. Ice trays (you can freeze pineapple juice) plus serving glasses

Ingredients

1 cup fresh squeezed lemon juice (about 6 to 8 lemons)
2 cups pineapple juice preferably 100% unsweetened
3/4 cup cream of coconut like Coco Lopez
1/2 cup simple syrup or more to taste
3 cups cold water still or sparkling
3 to 4 cups ice
Pineapple slices or wedges for garnish
Lemon slices for garnish
Fresh mint sprigs for garnish

Directions

Juice about 6 to 8 lemons until you have 1 cup fresh lemon juice, strain out pulp and seeds, set aside.
Pour 2 cups pineapple juice and 3/4 cup cream of coconut (like Coco Lopez) into a pitcher or blender; cream of coconut is thick so warm the jar in hot water or pulse in a blender so it mixes easier.
Add the strained lemon juice and 1/2 cup simple syrup to the pineapple mixture, then whisk or blend until smooth and creamy, taste and add more syrup if you want it sweeter.
Stir in 3 cups cold water, use still or sparkling depending on how fizzy you want it; if using sparkling add it last and stir gently so you don’t lose all the bubbles.
If you hate watered down drinks, leave the ice out of the pitcher and instead add 3 to 4 cups ice to each glass when serving; another trick is to freeze pineapple juice into ice cubes so the flavor stays strong.
Chill the lemonade for at least 20 minutes so flavors meld, or serve immediately over ice if you’re impatient.
Taste one last time and adjust: more lemon for tang, more simple syrup for sweet, or a splash more cream of coconut for extra creaminess.
Pour into glasses over ice, garnish with pineapple slices or wedges, lemon slices, and fresh mint sprigs for that party look.
To make for a crowd double or triple the recipe and keep sparkling water separate until serving; store leftovers covered in the fridge for up to 48 hours, stir before pouring.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.