Toasted Coconut and Pineapple Iced Tea

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 1½ cups / 360 ml each)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes (including chilling)

Quick Ingredients

• 4 cups (960 ml) just-boiled water
• 6 black tea bags (or 6 tsp loose black tea)
• 1 cup (80 g) unsweetened shredded coconut
• 1½ cups (225 g) pineapple chunks, fresh or thawed
• 1 tbsp neutral oil + 1 tbsp light brown sugar (for roasting)
• ⅓–½ cup (65–100 g) granulated sugar, to taste
• 2 cups (480 ml) cold water
• ½ cup (120 ml) pineapple juice (optional but recommended)
• Ice cubes, lime wedges, fresh mint, extra pineapple and toasted coconut for serving (optional)

Do This

• 1. Heat oven to 350°F (175°C). Toss pineapple chunks with oil and brown sugar; spread on a baking sheet with shredded coconut.
• 2. Roast 10–12 minutes, stirring once, until coconut is deep golden and pineapple edges are caramelized. Cool slightly.
• 3. Meanwhile, pour 4 cups just-boiled water over black tea in a heatproof jug; steep 4–5 minutes for a strong brew, then remove tea bags or strain.
• 4. Stir roasted coconut and pineapple plus granulated sugar into the hot tea. Let steep 15 minutes to infuse flavor.
• 5. Strain through a fine-mesh sieve (line with cheesecloth or a coffee filter for a clearer tea), pressing gently on the solids.
• 6. Stir in 2 cups cold water and pineapple juice. Chill at least 2 hours, until completely cold.
• 7. Serve over lots of ice with lime, mint, extra pineapple, and a sprinkle of toasted coconut, if desired.

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Why You’ll Love This Recipe

• Layers of flavor: malty black tea, nutty toasted coconut, and caramelized pineapple all steeped together for a deep, island-inspired sip.
• Not too sweet: you control the sugar, so it can be anything from refreshingly crisp to dessert-like.
• Make-ahead friendly: brew a big batch and keep it chilled for easy entertaining or weekday sipping.
• Flexible: works with fresh or frozen pineapple and can be turned sparkling, creamy, or even spiked.

Grocery List

• Produce: 1 small pineapple (or pre-cut chunks), 1–2 limes, small bunch of fresh mint (optional)
• Dairy: None required
• Pantry: Black tea (bags or loose), unsweetened shredded coconut, granulated sugar, light brown sugar, pineapple juice (100% juice, optional), neutral oil (such as canola or grapeseed), ice

Full Ingredients

Coconut–Pineapple Tea Base

• 4 cups (960 ml) water, just boiled
• 6 black tea bags or 6 teaspoons (about 8 g) loose black tea (English breakfast, Ceylon, or Assam work well)
• 1 cup (80 g) unsweetened shredded coconut
• 1½ cups (225 g) pineapple chunks, fresh or frozen (thawed and drained if frozen)
• 1 tablespoon neutral oil (such as canola, sunflower, or grapeseed)
• 1 tablespoon light brown sugar
• ⅓–½ cup (65–100 g) granulated sugar, to taste
• 2 cups (480 ml) cold water
• ½ cup (120 ml) pineapple juice, 100% juice (optional but recommended for a stronger pineapple note)

To Serve

• Ice cubes
• Extra pineapple wedges or spears (optional)
• Lime wedges (optional, for brightness)
• Fresh mint sprigs (optional)
• Additional toasted coconut flakes, for sprinkling (optional)

Step-by-Step Instructions

Step 1: Toast the coconut and pineapple

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper for easier cleanup. In a medium bowl, toss the pineapple chunks with the neutral oil and light brown sugar until evenly coated. Spread the pineapple out on the baking sheet in a single layer. Sprinkle the shredded coconut evenly over and around the pineapple pieces, breaking up any clumps so it toasts evenly.

Place the baking sheet in the oven and bake for 10–12 minutes, stirring once halfway through. You are looking for the coconut to turn a deep golden color and become very fragrant, and for the pineapple edges to lightly caramelize and brown in spots. Watch closely in the last few minutes, as coconut can go from perfectly toasted to burned very quickly. Remove the tray from the oven and let the mixture cool for about 5 minutes.

Step 2: Brew a strong black tea

While the coconut and pineapple are roasting, bring 4 cups (960 ml) of water just to a boil. Place the black tea bags (or loose tea in a tea infuser) into a large heatproof jug or saucepan. Pour the just-boiled water over the tea. Let steep for 4–5 minutes to create a strong, concentrated brew that will not taste watered down once chilled and poured over ice.

After 4–5 minutes, remove the tea bags and gently squeeze them over the jug to reclaim some of the flavorful liquid, or remove the infuser if using loose tea. Avoid steeping much longer, as over-steeped black tea can become harsh or overly bitter.

Step 3: Infuse the tea with roasted coconut and pineapple

While the tea is still hot, add the warm roasted coconut and pineapple mixture straight from the baking sheet into the brewed tea. Add the granulated sugar (start with ⅓ cup and you can adjust later). Stir well to dissolve the sugar and submerge all the roasted fruit and coconut in the hot tea.

Let this mixture steep off the heat for 15 minutes. During this time, the toasted coconut will release its rich, nutty oils and the pineapple will infuse its caramelized, tropical sweetness into the tea, creating a layered flavor base.

Step 4: Strain the infused tea

After the 15-minute infusion, set a fine-mesh sieve over a large clean jug or bowl. For a clearer tea with fewer fine particles, line the sieve with a double layer of cheesecloth or a clean, thin dish towel, or place a coffee filter inside.

Carefully pour the hot tea, coconut, and pineapple mixture through the sieve. Use the back of a spoon to press gently on the solids to extract as much flavorful liquid as possible, but do not mash them so hard that you force a lot of pulp through. Discard the solids (or save a few pineapple pieces for garnish if you like). You should now have a fragrant, deeply flavored coconut–pineapple tea concentrate.

Step 5: Dilute and chill the tea

Stir 2 cups (480 ml) of cold water into the strained tea concentrate. If you are using pineapple juice, add ½ cup (120 ml) now. Taste and adjust sweetness: if you prefer a sweeter tea, stir in an additional 1–2 tablespoons of sugar while the tea is still slightly warm so it dissolves easily.

Let the tea cool on the counter for about 15–20 minutes, then cover and transfer the jug to the refrigerator. Chill for at least 2 hours, or until completely cold. The flavors will continue to meld as it chills, giving you a smoother, rounder taste.

Step 6: Serve over ice with garnishes

When you are ready to serve, fill tall glasses all the way to the top with ice. Give the chilled tea a good stir, then pour over the ice, leaving a little room at the top of each glass. Garnish with fresh pineapple wedges or spears, a lime wedge for squeezing, and a sprig of fresh mint, if using.

For an extra tropical touch, you can sprinkle a pinch of toasted coconut on top of each glass right before serving. Serve immediately while icy cold. If your tea has been in the fridge for more than a day, give it a quick taste and stir, as flavors can concentrate slightly over time.

Pro Tips

• Watch the coconut closely. Coconut goes from golden to burnt quickly. If your oven runs hot, start checking at 8 minutes and stir as needed.
• Brew strong but not bitter. Aim for 4–5 minutes of steeping with plenty of tea. If you like very strong tea, add an extra tea bag rather than steeping longer.
• Adjust sweetness after chilling. Cold drinks taste less sweet than warm ones. If you are unsure, sweeten lightly at first, chill, then taste and add more sugar or simple syrup just before serving.
• Strain for your preferred clarity. For a rustic, fuller-bodied tea, a basic sieve is fine. For a very clear, restaurant-style tea, line the sieve with cheesecloth or a coffee filter.
• Scale it up for a crowd. This recipe doubles easily. Use a large stockpot to brew and infuse, and chill in a big pitcher or drink dispenser.

Variations

• Sparkling Coconut–Pineapple Tea: Make the tea base as directed but dilute with only 1 cup (240 ml) cold water. When serving, fill glasses half full with the concentrate and top with chilled sparkling water or club soda.
• Creamy Island Iced Tea: Add a splash (1–2 tablespoons per glass) of coconut milk or coconut cream to each serving and stir gently. This gives a rich, dessert-like feel and a pretty swirled look.
• Spiked Sunset Version (Adults Only): For a cocktail twist, add 1–1½ ounces (30–45 ml) of dark rum or coconut rum to each glass before topping with the iced tea. Garnish with extra lime and pineapple.

Storage & Make-Ahead

Store the finished roasted coconut–pineapple iced tea in a covered jug or bottle in the refrigerator for up to 4 days. The flavors remain bright for the first 2–3 days and then gradually mellow. Give the tea a good stir before each use, as any fine coconut or pineapple particles may settle at the bottom. For best quality, add ice, garnishes, and any sparkling water or alcohol only right before serving so the drink does not dilute or go flat. You can also roast the coconut and pineapple up to 1 day ahead; keep them in an airtight container at room temperature and infuse into the tea the next day.

Nutrition (per serving)

Approximate values for 1 of 6 servings, made with ½ cup (100 g) total granulated and brown sugar and pineapple juice, without garnishes: about 90 calories; 1 g fat; 0.5 g saturated fat; 22 g carbohydrates; 1 g fiber; 20 g sugars; 1 g protein; 5 mg sodium. Values will vary based on exact ingredients, sweetness level, and any added mixers or alcohol.