Refreshing Watermelon Coconut Lime Summer Cooler

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 6 cups total)
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Quick Ingredients

• 6 cups (about 900 g) cubed seedless watermelon, well chilled
• 2 cups (480 ml) chilled coconut water
• 2 tablespoons fresh lime juice (about 1–2 limes)
• 1–3 tablespoons honey or agave nectar, to taste (optional)
• Pinch fine sea salt
• 1–2 cups ice cubes (for blending and/or serving)
• Fresh mint, lime slices, and watermelon wedges for garnish (optional)

Do This

• 1. Add watermelon, coconut water, lime juice, 1 tablespoon honey or agave, sea salt, and 1 cup ice to a blender.
• 2. Blend on high for 30–60 seconds, until very smooth and frothy.
• 3. Taste; add more lime or sweetener if needed, and blend again briefly.
• 4. For a smoother drink, strain through a fine-mesh sieve; for a pulpier texture, skip this step.
• 5. Fill 4 glasses with ice (if not blending with ice), then pour the cooler over the ice.
• 6. Garnish with lime slices, watermelon wedges, and mint sprigs.
• 7. Serve immediately while icy cold, ideally around 4°C / 40°F.

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Why You’ll Love This Recipe

• Ultra-refreshing: Juicy watermelon, crisp coconut water, and bright lime make a thirst-quenching summer drink.
• Light but flavorful: Naturally sweet with optional sweetener so you control how sugary it is.
• Fast and simple: No cooking, just blend, taste, and pour in about 15 minutes.
• Make it your way: Easy to adjust sweetness, texture, and add-ins like mint or sparkling water.

Grocery List

• Produce: 1 medium seedless watermelon, fresh limes, fresh mint (optional)
• Dairy: None
• Pantry: Coconut water, honey or agave nectar (optional), fine sea salt, ice cubes

Full Ingredients

For the Tropical Watermelon-Coconut Cooler

• 6 cups (about 900 g) ripe seedless watermelon, cut into 1-inch cubes and well chilled
• 2 cups (480 ml) chilled coconut water
• 2 tablespoons fresh lime juice (from about 1–2 limes)
• 2 tablespoons honey or agave nectar, or to taste (optional; adjust for sweetness of watermelon)
• Pinch fine sea salt (about 1/16 teaspoon)
• 1–2 cups ice cubes, divided
  • Use 1 cup for blending for a thicker, frosty drink, plus more for serving if desired.

For Serving (Optional but Recommended)

• Lime slices or wheels
• Small watermelon wedges or cubes on cocktail picks
• Fresh mint sprigs
• Shredded unsweetened coconut for a light sprinkle on top

Step-by-Step Instructions

Step 1: Chill your ingredients and tools

For the coldest, most refreshing cooler, start with well-chilled ingredients. Refrigerate the watermelon cubes and coconut water for at least 2 hours beforehand, or up to overnight. Cold fruit blends better and needs less ice, which keeps the flavor intense instead of watered down.

Place your serving glasses in the refrigerator or freezer for 15–30 minutes if you like frosty rims. Set out your blender, a fine-mesh sieve (if you plan to strain), a large jug or pitcher, and any garnishes you plan to use.

Step 2: Prep the watermelon and lime

If you have not already done so, cut the watermelon into 1-inch cubes. Remove any stray seeds as you go. Measure 6 packed cups (about 900 g) into a bowl. The more ripe and deeply colored the watermelon, the better the flavor and color of your cooler.

Juice the limes until you have 2 tablespoons of fresh lime juice. Strain out any seeds. Fresh lime juice makes a big difference here, so avoid bottled juice if possible.

Step 3: Load the blender

Add the following to your blender:

• 6 cups chilled watermelon cubes
• 2 cups chilled coconut water
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or agave nectar to start (you can add more later)
• A pinch of fine sea salt
• 1 cup ice cubes (for a thicker, icy drink)

Do not overfill the blender; if your blender is on the smaller side, blend in two batches and then combine in a pitcher.

Step 4: Blend until smooth and taste

Secure the lid and blend on high speed for 30–60 seconds, or until the mixture is completely smooth, frothy, and an even rosy-pink color. You should not see large chunks of ice or fruit.

Stop the blender and taste a spoonful. If your watermelon is very sweet, you may not need any additional sweetener. If you prefer a sweeter drink, blend in another 1–2 tablespoons honey or agave. If it tastes flat, add a tiny extra pinch of salt and/or an extra squeeze of lime to brighten it.

Step 5: Strain (optional) and chill briefly

If you enjoy a silky, juice-like texture, set a fine-mesh sieve over a large jug or pitcher and pour the blended mixture through it. Use a spoon or spatula to gently stir and press, helping the liquid pass through while leaving most of the pulp behind. Discard or compost the pulp.

If you like a more rustic, smoothie-style drink, you can skip straining and pour the blend straight into the pitcher. Either way, refrigerate the pitcher for 10–20 minutes if you want it extra cold, aiming for a serving temperature of about 4°C / 40°F.

Step 6: Garnish and serve

Fill 4 chilled glasses with ice cubes if you did not blend with ice, or skip ice for a more intense flavor. Give the cooler a quick stir, then pour into the glasses, leaving a little room at the top for garnishes.

Garnish each glass with a lime slice on the rim, a small watermelon wedge, and a sprig of fresh mint. If you like, sprinkle a tiny pinch of shredded unsweetened coconut over the top of each glass for a subtle coconut aroma.

Serve immediately while icy cold and enjoy your hydrating tropical watermelon-coconut cooler.

Pro Tips

• Pick a great watermelon: Choose a watermelon that feels heavy for its size, has a creamy yellow field spot, and a deep, hollow sound when tapped. This usually means it is ripe and sweet.
• Adjust sweetness last: Always taste after blending before adding more honey or agave. Watermelons vary widely in sweetness, and you may not need much (or any) added sugar.
• Do not skip the pinch of salt: It will not make the drink salty, but it does enhance the natural sweetness and flavor of the fruit.
• For a slushier drink: Freeze some of the watermelon cubes first and use them in place of part of the ice for an extra-thick, frosty texture without diluting the flavor.
• Batch it for a crowd: This recipe doubles easily. Blend in batches, combine in a large pitcher, and keep chilled over an ice bath if serving outdoors.

Variations

• Sparkling version: Blend the watermelon, lime, salt, and sweetener with only 1 cup coconut water. Strain if desired, then top each glass with chilled sparkling water or coconut sparkling water just before serving.
• Creamy coconut twist: Replace 1/2 cup (120 ml) of the coconut water with 1/2 cup (120 ml) canned light coconut milk. Blend until smooth for a slightly richer, creamier tropical cooler.
• Mojito-style cooler: Add a small handful of fresh mint leaves to the blender with the watermelon and coconut water. Blend until the mint is finely chopped, giving the drink a refreshing herbal note.

Storage & Make-Ahead

This cooler is best enjoyed fresh on the day you make it, when the watermelon flavor is brightest and the texture is frothy. However, you can store leftovers in a covered pitcher or jar in the refrigerator for up to 24 hours. Stir well before serving, as natural separation will occur. If you want to prep ahead, you can cube the watermelon and keep it refrigerated for up to 2 days, or freeze it for up to 1 month in an airtight container. Blend just before serving, adding a bit more coconut water if using frozen fruit to reach your desired consistency.

Nutrition (per serving)

Approximate values per serving (1 of 4, with 2 tablespoons honey total): about 120 calories; 0.5 g protein; 0.5 g fat; 31 g carbohydrates; 1 g fiber; 26 g sugars (mostly natural fruit sugars); about 70 mg sodium (from the pinch of salt and coconut water). Actual values will vary based on the sweetness of your watermelon, the amount of added sweetener, and any variations you use.