Coconut Green Smoothie and Watermelon Agua Fresca Recipes

After a few hours strolling Vancouver’s seawall with a stroller in the sun, or after a full day of work and errands, I often want something more exciting than plain water. I’m after a chilled, flavourful drink that still feels natural and healthy — something that refreshes and rehydrates.

Often I reach for coconut water from the grocery cooler. It’s great to drink straight from the carton, blend into a nutrition-packed smoothie, or use as a base for a fruit-infused agua fresca when the afternoon calls for a bright, chilled beverage.

If you haven’t tried green smoothies, start here. Even people who shy away from kale tend to enjoy this frothy, nutrient-rich drink — my one-year-old finishes it in seconds. The grassy flavour of greens is easily masked by layers of coconut water, pineapple, yogurt and banana. It’s possibly the tastiest way to get leafy vegetables and makes a convenient, healthy breakfast to go.

I like brands of coconut water that contain only one ingredient — the naturally sweet liquid from inside the coconut — because they’re light and unsweetened. Coconut water provides electrolytes to help replenish after activity. When I don’t drink it straight or blend it into a smoothie, I use it in bright, tart drinks like a watermelon agua fresca. The coconut water adds subtle sweetness and a gentle tropical aroma.

It’s like a mini tropical spa in a glass — flip flops optional but recommended.

For both drinks, the ingredients are blended until smooth. If you plan to serve immediately, chill your ingredients first to keep the drinks cold. The agua fresca can be strained through a fine mesh sieve for a silkier texture if you prefer.

Serve the agua fresca over lots of ice and garnish with mint sprigs. For a clever touch, make watermelon ice cubes by freezing 1-inch melon cubes on a baking sheet, then transfer them to a freezer bag once solid. They chill the drink without watering it down.

If you don’t like mint, simply leave it out — the drink is lovely on its own.

Coconut water is also versatile in cooking. Use it to infuse a mild coconut flavour without the richness of coconut milk: replace water when cooking rice, use it as a poaching liquid for fish or vegetables, or swap it for water or broth in soups for a subtle, sweet note.