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4 Tried-and-True Coconut Cocktail Favorites

Copra’s pure Thai coconut water adds a refreshing, slightly tropical kick to just about any cocktail. Best of all, the hydrating power of coconut water brings potassium and all 5 essential electrolytes into the mix, so you can worry that much less about the morning after drinking effects. Non-pasteurized coconut water’s light taste, particularly from the young Thai “nam hom” coconuts that we single source, adds a subtle sweetness and nuttiness to drinks, and can be combined with most spirits, from gin and tequila to dry rosé and white wine. You’ll be able to taste the difference compared to pasteurized coconut water,  and feel it the next day! Copra takes care to extract the coconut water same day as harvest, minimally process and freeze immediately. You can even freeze coconut water into ice cubes for added flavor. Read on for several tried-and-true cocktail favorites.



Coconut Martini

Elegant yet deceptively simple, this special twist on a martini should be part of every host’s playbook.



  • 2 ounces St-Germain elderflower liqueur
  • 3 ounces Copra coconut water
  • Garnish



  1. Mix St-Germain and Copra coconut water.
  2. Serve up and add garnish in the form of an edible flower or fruit peel.

*Adapted from Wine Enthusiast magazine


coconut champagne punch


Coconut Champagne

Ideal for both a summer or holiday gathering, this festive and refreshing pink

bubbly-based cocktail can be made ahead to save time during the party.



  • 1 ½  cups chopped fresh fruit
  • 8 skewers
  • 18 ounces Copra coconut water
  • 1 cup pineapple or orange juice
  • 1 bottle Champagne, cava or prosecco



  1. Thread fruit on skewers and freeze for an hour or more.
  2. Mix the coconut water and juice.
  3. Refrigerate (covered) until serving time.
  4. Fill glasses about 2/3 full with coconut mixture, add a skewer and top with champagne.


*Adapted from Tablespoon


Coconut Tequila Twist


Coconut Tequila Twist

This tequila drink is both flavorful and light on the sugar, with the coconut water complementing the sourness of the lime.



  • 1 part tequila
  • 2 parts pineapple juice
  • 1 part Copra coconut water
  • Juice of 1/4 of a lime
  • Club soda to taste
  • Mint to garnish



  1. Combine tequila, pineapple juice, coconut water and lime juice in a glass with ice.
  2. Top with club soda.
  3. Garnish with mint.


*Adapted from Little Bits Of


Coconut Mojito


Coconut Mojito

You can’t go wrong with a moijto. Add a little coconut water and the cocktail’s smooth,

slightly sweet and delicious mint flavors are enhanced by a tropical coconut kick.



  • 1 cup packed fresh mint leaves
  • 4 ounces fresh lime juice
  • 4 ounces simple syrup
  • 16 ounces Copra coconut water, chilled
  • 8 ounces white rum, chilled
  • Ice



  1. Put the mint, lime juice and simple syrup in a pitcher. Muddle for a few seconds to release the flavor from the mint.
  2. Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine and chill.


*Adapted from the Food Network