The base: which can goes in which glass
One can is enough for a long drink. Classic 320 ml is 100% coconut water, not from concentrate and with no added sugar (contains naturally occurring sugars) — the most neutral base, the one that carries whatever you add to it. The fruit varieties Pineapple, Watermelon and Yuzu are 79.96% coconut water and 20% fruit juice, also not from concentrate; they bring their own direction and colour with them, so a recipe needs fewer ingredients. Sparkling is coconut water with 0.6% carbonation, and therefore the choice for anything that should fizz.
Every variety comes in the 320 ml can, in a pack of 20, which works well for a party: one can per glass, no half-empty packs left over. Chill the cans before mixing, and you need less ice, so the ice dilutes the drink less. Whatever you open and don't finish belongs in the fridge and should be drunk within 2 days. Which variety has which character is covered in the article on the varieties at a glance; chilling and pouring is covered in the article on storing and serving.
On the terrace: Virgin Mojito, with or without Sparkling
Ingredients for one glass: 1 can Sparkling, the juice of one lime, a handful of fresh mint leaves, 1 tablespoon coconut syrup, ice cubes. Put the lime juice and mint in the glass and press the leaves lightly with a spoon, top up with Sparkling, sweeten to taste with the coconut syrup and serve over ice. If you like it colder, put lime pieces, mint, crushed ice, Sparkling and syrup in a shaker, shake briefly and strain into a glass. A sprig of mint on top. The result is dry, fizzy and distinctly of lime, with the coconut water as a quiet finish.
If Sparkling isn't to hand, take Classic 320 ml and top the glass up halfway with sparkling mineral water. The drink turns a little milder, because the coconut water is diluted, but it works just the same. A second version runs on Yuzu: 1 can Yuzu, the juice of half a lime, mint and ice, no syrup. The 20% yuzu juice already brings the citrus edge, tart and lightly sour, so the drink needs no further sweetness.
Fruity for the terrace: Coco Nautlada, Watermelon Explosion, Forest Coconaut
Coco Nautlada: 1 can Pineapple, the juice of one lime, 2 tablespoons pineapple purée, desiccated coconut and a few pineapple pieces to garnish. Purée and lime juice into the glass, top up with chilled Pineapple, stir, garnish. Sweet and sour at once; the lime keeps the double dose of pineapple sweetness in check.
Watermelon Explosion: 1 can Watermelon, the juice of one lemon, a handful of watermelon cubes, a few pieces of mango. Roughly purée or finely dice the melon and mango, put in the glass with the lemon juice, top up with Watermelon and serve over ice. This is the lightest of the nine drinks: short, juicy, barely any finish — and the one that empties fastest when children are around.
Forest Coconaut: 1 can Classic 320 ml, the juice of one lime, 2 tablespoons raspberry or blueberry purée, 1 tablespoon passion fruit pulp with seeds. Purée and passion fruit into the glass, add the lime juice, top up with chilled Classic 320 ml and decorate with whole berries. Dark red, tart, with the crunch of the passion fruit seeds; the coconut water stays in the background and holds the berries together.
For carnival: alcohol-free Pina Colada and Banana-Mango Twist
Alcohol-free Pina Colada, for a tall glass: 1 can Pineapple, 1/2 glass pineapple juice, 1/4 glass coconut milk, ice cubes, a pineapple slice for the rim. Everything into the blender, blend until creamy, pour, garnish. The coconut milk makes the drink thick and white, the double dose of pineapple keeps it fruity. Of the nine, this is the one most likely to be mistaken for a cocktail at a party.
Banana-Mango Twist: 1 can Classic 320 ml, 1 ripe banana, 1/2 mango, peeled and diced, 1 tablespoon honey, a few ice cubes. Coconut water into the blender, add banana, mango and honey, ice last, blend until creamy and serve with mango pieces. Round, sweet and thick like a smoothie — if you've found coconut water too thin so far, start here. The honey means this recipe isn't vegan; with maple syrup, or with no sweetener at all, it is. Both can be made in the blender for four glasses at once, which counts for something at a carnival party.
For guests at the table: Coconut-Citrus and Coconut-Orange from the jug
Coconut-Citrus: 1 can Classic 320 ml, the juice of half a lemon, a few cucumber slices, fresh mint leaves. Everything into the glass, leave to infuse for a few minutes, serve with ice. Barely sweet, clear, with the cool note of cucumber — the drink that sits alongside the food without competing with it. Made up at four times the quantity in a jug, it's ready for the whole table in two minutes.
Coconut-Orange: 1 can Classic 320 ml, 200 ml freshly pressed orange juice, 2 tablespoons lemon juice, 1 teaspoon honey or maple syrup to taste, and a pinch of salt. Everything into a jug, stir the salt in well, chill for at least an hour and serve with ice cubes. Orange up front, lemon behind it, the coconut water rounds it off. Well chilled it tastes distinctly better than lukewarm; the hour in the fridge is worth it.
For the festive season: Ginger-Coconut Tea, served hot
Ginger-Coconut Tea: 1 can Classic 320 ml, 1 cup freshly brewed ginger tea, the juice of half an orange, a little honey to taste. Brew the ginger tea and let it steep briefly, add the coconut water and orange juice only at the end so the coconut water just warms through rather than boils, sweeten to taste with honey and serve hot. The coconut water takes the sharpness off the ginger, the orange adds fruit; the result is a mild, lightly sweet tea for autumn evenings and the run-up to Christmas.
With the festive meal itself, coconut water cold and plain suits better than any mixed drink. Alongside salty food — ham, cheese, salted nuts, the roast — Classic 320 ml tastes barely sweet and short, and Sparkling stands in for mineral water at the table. Anyone wanting something fruity between courses should reach for Yuzu: its citrus edge suits rich food better than mango or pineapple would.
Frequently asked questions
Can I replace Sparkling with Classic in the Virgin Mojito?
Yes. Take Classic 320 ml and top the glass up halfway with sparkling mineral water. The drink turns a little milder, because the coconut water is diluted; the lime and mint make up for it.
Which Coconaut variety works best for mocktails?
Classic 320 ml for anything you want to season yourself: 100% coconut water with no direction of its own. Pineapple, Watermelon and Yuzu already bring fruit with their 20% fruit juice and save you ingredients. Sparkling for anything that should fizz.
Can I prepare the mocktails ahead of time?
The jug drinks, Coconut-Citrus and Coconut-Orange, yes — a few hours in the fridge. Blended drinks with banana or coconut milk settle and are best served fresh. Only open anything with carbonation right before pouring.
Are the recipes vegan?
Seven of nine. Banana-Mango Twist and Ginger-Coconut Tea contain honey, Coconut-Orange only if you choose to add it; with maple syrup, all nine are vegan. Coconaut coconut water itself is V-Label certified.
How many cans do I need for a party?
One can per glass for the long drinks; for the blended drinks, one can is enough for two smaller glasses. A pack of 20 therefore covers an evening with ten to twenty guests. Whatever's left over keeps, unopened, stored dry and cool.
