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Drink recipe · from the recipe book

Pineapple Mango Coconut Cucumber Cooler

A frosty, velvety blend of pineapple, mango and coconut water brightened with lime and basil, crowned with a crisp cucumber ribbon.

Pineapple Mango Coconut Cucumber Cooler

Ingredients

  • 1¼ cups chunks200 gPineapplecut into chunks, chilled
  • ½ whole150 gMangodiced, chilled
  • 1¼ cups (300 ml)300 gCoconut waterchilled
  • 2 tbsp30 gLime juice
  • ¾ cup sliced80 gCucumberdivided: 50 g peeled and chopped, 30 g shaved into 2 long ribbons
  • 2 tbsp leaves3 gFresh basilleaves
  • 1½ tsp10 gHoney

Steps

  1. Prepare the cucumber first: use a vegetable peeler to shave about 30 g of the cucumber into 2 long, thin ribbons and set them aside in cold water; peel and chop the remaining cucumber for blending.
  2. Thread one cucumber ribbon in a zigzag down the inside of each of 2 tall glasses and fill the glasses with ice.
  3. Add the pineapple, mango, chopped cucumber, coconut water, lime juice, basil and honey to a blender.
  4. Blend on high for about 45 seconds until completely smooth and frothy.
  5. Pour the cooler over the ice in the prepared glasses, dividing it evenly, and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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