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Coconut & Pineapple Cooler recipe

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Coconut & Pineapple Cooler recipe

Coconut & Pineapple Cooler recipe


· 300 ml coconut water

· 600 ml pineapple juice

· 6 small chunks watermelon

· 12 coriander sprigs

· Ice bucket filled with ice


Put 50 ml coconut water, 100 ml pineapple juice, and 50 ml cold water into each jam jar. Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour.

 Screw on the lids and chill or set in ice buckets until needed – they will keep well for five-six hours.

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