Iced Coconut Limeade
Published August 18, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
7 limes, scrubbed
1 (13 ½-ounce) can full-fat coconut milk or unsweetened coconut cream
1¼ cups sugar
2 cups fresh mint leaves, plus more for garnish
1 cup fresh basil leaves, plus more for garnish
1 teaspoon whole black peppercorns or ½ teaspoon ground black pepper, plus more for sprinkling
½ teaspoon flaky sea salt, plus more for sprinkling
4 cups ice cubes or pebble ice, plus more for serving
Nutritional analysis per serving (4 to 6 servings)
55 grams carbs; 326 calories; 1 gram monosaturated fat; 12 grams saturated fat; 14 grams fat; 4 grams fiber; 183 milligrams sodium; 3 grams protein; 43 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off and discard the tips of the limes, then cut the limes in quarters. Reserve 4 lime wedges for garnish.
- Step 2
Using a blender and working in batches if needed, pulse the limes, coconut milk, sugar, mint, basil, peppercorns, salt and ice until just combined and the limes are coarsely puréed. You should still be able to see large chunks of lime. Strain the syrup through a fine-mesh sieve into a small pitcher or a bowl with a spout. Use a spoon to push out as much liquid from the limes as possible. Discard the solids.
- Step 3
To serve, divide the limeade among 4 glasses and add ice. Garnish each glass with a lime wedge, a pinch of salt, black pepper, mint and basil leaves.
Private Notes
Comments
“Put the lime in the coconut and drink it all together. Put the lime in the coconut and drink it all down. Put the lime in the coconut and call me in the morning.” Harry Nilsson
Lime and coconut? Let's go with rum.
Yes, and it adds a wonderful aroma. The addition of the peels gets you all of those awesome essential oils they contain and, as long as you follow the instructions to keep the blending quite coarse, will add only very minor (pleasant! necessary!) bitterness. This technique is a riff on Brazilian lemonade (also delicious, and with fewer ingredients, if you want to just dip your toes into this style of beverage).
my friend josh really loved this
my former roommate who was Brazilian made caipirinhas this way, and used key lines. incredible.
Question: regular or key limes? Big difference when you’re using 7 limes! Can’t wait to try it! I always make impossible lemon pie in a blender with whole limes! Peels add so much flavor & texture. Thanks.