Coconut Lime Fizz Mocktail

Before you start

This fizz balances two opposites: rich, sweet coconut and sharp, fresh lime. Cream of coconut, the thick sweetened product sold for piña coladas, gives a velvety body and all the sugar the drink needs. Coconut water lightens it, lime cuts the richness, and soda water on top makes it feel airy instead of dessert-like.

The key is a hard shake. Cream of coconut is dense and can separate in cold liquid, so shaking vigorously with ice emulsifies it into a smooth, pale drink with a fine froth on top. A pinch of grated lime zest in the shaker adds a perfumed note that bottled lime flavor never achieves.

Ingredients

• 30 ml (1 oz) cream of coconut — sweetened, well stirred
• 25 ml (generous ¾ oz) fresh lime juice
• 60 ml (2 oz) coconut water — chilled, unsweetened
• ¼ tsp finely grated lime zest
• 90 ml (3 oz) chilled soda water
• 1 cup (about 150 g) ice cubes — for shaking, plus more for serving
• 1 lime wheel and toasted coconut flakes — for garnish

Method

1. Stir the cream of coconut in its can or bottle before measuring; it settles into a thick layer and a thin layer.
2. Grate the lime zest into the shaker, then add the cream of coconut, lime juice and coconut water.
3. Fill the shaker two-thirds with ice and shake very hard for 15 seconds to fully emulsify the coconut.
4. Fill the highball glass with fresh ice and double-strain the mixture into it, catching the zest.
5. Top with the soda water, pouring slowly down the side, and stir once gently.
6. Garnish with the lime wheel and a pinch of toasted coconut flakes on top of the foam.

Tips for success

• Cream of coconut is not the same as coconut cream or coconut milk. It is heavily sweetened; if you use unsweetened coconut cream, add 15 ml of simple syrup.
• Toast coconut flakes in a dry pan over medium heat for 2 to 3 minutes, stirring, until golden and fragrant.
• Chill the soda and coconut water well. Cold liquid keeps the coconut from clumping.

Substitutions

Cream of coconut

Unsweetened coconut milk plus 15 ml simple syrup makes a lighter, less rich drink. Coconut syrup gives coconut flavor without creaminess.

Coconut water

Pineapple juice makes it tarter and more tropical. Plain water keeps it lean and lets lime lead.

Soda water

Ginger beer adds warmth and spice; reduce the cream of coconut to 20 ml to keep the sweetness in check.

Variations

Coconut lime cooler

Skip the soda water, double the coconut water, and serve over crushed ice.

Pandan coconut fizz

Add 5 ml pandan syrup or a few drops of pandan extract to the shaker for a green, vanilla-like note.

Troubleshooting

There are white flecks of fat floating in the drink

The cream of coconut was cold and clumped. Shake harder and longer, or warm the can briefly in a bowl of warm water and stir before measuring.

It tastes cloying

Increase the lime to 30 ml or add more soda water. Brands of cream of coconut vary in sweetness.

The fizz disappears immediately

Coconut fat knocks down bubbles. Add the soda last, pour gently, and avoid stirring more than once.

Storage

Serve immediately. Transfer leftover cream of coconut to a covered container, refrigerate it and use it within about a week; stir well, as it firms up when cold. Refrigerate opened coconut water and use it within 1 to 2 days.