Coco Lovin’- 10 Ways You Can Enjoy Your Tender Coconut

Ever thought of consuming your favorite natural drink that it may even taste better when you chew it? You will be surprised to know how many ways you can enjoy it with these unusual recipes that will get your creative juices flowing.


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Nothing—and we mean nothing—is better than a popsicle on a scorching summer afternoon, especially when it’s made with coconut water. (Hello, piña colada on a stick!) To whip up a batch at home, put your favorite fruits into a popsicle mold (we like berries, mango, and pineapple) and then fill the rest up with unsweetened coconut water. Place the molds in the freezer and allow them to solidify. This should take six to eight hours. Once they’re ready to serve, run the bottom of the popsicle molds under warm water so they pop out in one piece. Super simple!


If you’re a fan of fruit-topped salads, you’ll love the added flavor a coconut water-based dressing brings to the table. All you need to whip up a batch is 1/4 cup of unsweetened coconut water, 2 tablespoons of fresh lemon juice, 2 tablespoons of olive oil and a bit of salt and pepper. Simply whisk all of the ingredients together and drizzle it over your favorite salad. For even more skinny and delicious ways to make a dressing.


Looking for a way to take your tropical-inspired meat dishes to the next level? Marinate them in a coconut water-based mixture. The simplest way to pull it off is to combine 1 cup of coconut water with 2 cups of pineapple juice. Pork or chicken that’s been soaked in the concoction pairs great with a pineapple salsa. If spicy marinades are more your thing, combine 3/4 cup unsweetened coconut water with 3 tablespoons of olive oil, 1/4 cup of fresh lime juice, 1 teaspoon cayenne pepper, 1 teaspoon chili powder, and garlic and salt to taste. And for even more way to add some heat to your diet.


If you like piña coladas but hate the excess sugar and calories, you might want to consider mixing up a cocktail with coconut water. In an ice filled cup, combine 2-ounces of pineapple juice, 1-ounce of unsweetened coconut water, and 1-ounce of white rum. Garnish your glass with some fresh pineapple slices and a lime wedge to catch a delightful buzz for a mere 100 calories and 7 grams of sugar. That’s a far cry from the 500 calories you’d find in the classic blended variety. To make sure you’re always prepared to whip up something healthy.

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Here at Eat This, Not That! We’re big fans of chia pudding. And that’s because it’s one of the few dishes that enables healthy eaters to up their daily intake of omega-3 fatty acids while consuming a not-so-bad-for-you dessert. And for those who are crazy for coconuts, it also serves as the perfect blank canvas to add your favorite flavor to the mix. Here’s one way to make it: Mix 2 cups of unsweetened coconut water with a ⅔ cup of chia seeds, a ½ tablespoon of honey, and a ½ teaspoon of vanilla extract. Pour into two small mason jars (one for you and one for a friend) and top with your favorite fruits before digging in.


When I know I have a busy week ahead, I like to make a big batch of soup—it’s easy to make, super portable, pairs great with a salad, and stay good for days. And this holds true in the summer, too. Except instead of whipping up popular varieties like chicken noodle and three bean chili, I make a light summer soup that can be served cold. (It’s like a smoothie, but better because you can eat it with a spoon which, I swear, leaves me feeling far more satiated.) One of the tastiest recipes I’ve come across is a chilled avocado soup by food blogger, Kimberly Moore—and it just so happens to feature coconut water. (Not to mention you make it right in the food processor so it’s ready in less than 5 minutes!)


Chef, TV host, and all-around flat belly hottie Candice Kumai is a huge fan of sipping her nutrition—she even wrote an entire book filled with slimming green drinks. One of our favorites? The Green Vanilla Almond Smoothie, which boasts an impressive 11 grams of protein and, yes, you guessed it: refreshing coconut water. To make her addictively delicious sip at home, combine 1/2 cup of unsweetened coconut water with 1 cups of baby spinach, ½ a frozen banana, 1 tablespoon of almond butter, 1 teaspoon of vanilla extract, 2 tablespoons of vanilla protein powder and 1/2 cup of ice, and blend until smooth.

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If you’re anything like us, you like overnight oats for their portability, make-ahead-ability (that’s totally a word, right?), and versatility. And while you may change up your mix-ins and toppings on the reg, many people don’t think to change their liquid of choice. But we challenge you to think outside the milk aisle, and consider incorporating some coconut water into your next batch. You might be eating your oats in your 10 am meeting, but if you swap the tropical beverage in for your regular liquid, your taste buds will think they’re a million miles away on a breezy beach. Paired with coconut shreds, bananas slices, and berries, it’s sure to become a new favorite.


Yes, coconut water-cold brew is a thing, and we promise it will rock your mornings! To make a cup, mix 1 cup of unsweetened coconut water with a ½ cup of coffee concentrate, add ice and top off your cup with some milk. That’s it! Since the coconut water is a bit on the sweet side, it eliminates the need to add sugar or artificial sweeteners, two things that have been linked to stomach fat when consumed regularly. #Winning!


Plain old’ rice can be boring—but it’s a common side dish, especially when you’re talking about Asian cuisine. To elevate your starchy side to the next level, cook your rice in a pot of coconut water and plain water (a 2:1 ratio works best). For a more coconutty flavor, mix the water altogether and cook the rice in pure coconut water. The resulting dish will be sweet and nutty—the perfect complement to Thai and other Asian dishes. Top your bowl with lemongrass to elevate the flavor further.

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