Tender Coconut Rose Punch
Tender Coconut Rose Punch mixes fresh coconut water, coconut malai, rose syrup, and soaked sabja seeds into a light coastal cooler.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Includes 20 minutes for sabja seeds to bloom; use chilled coconut water before mixing.
Method
In a mixing pitcher, pour the freshly extracted, strained tender coconut water.
Add the Rooh Afza or rose syrup to the coconut water and stir well until the liquid turns an even ruby-pink color.
Stir in the soaked sabja seeds so they spread evenly through the liquid.
Add the finely chopped tender coconut meat (malai). This adds a pleasant textural element to the drink.
Drop in the ice cubes and give it one final, gentle stir.
Pour into tall glasses and serve with a wide straw or a long spoon to scoop up the malai and seeds.
How to tell it's done
Watery, light, and refreshing, with soft jelly-like basil seeds and rich bites of tender coconut flesh.
Getting it right
Tip
Use fresh tender coconut water rather than packaged coconut water. The subtle natural sweetness and earthy profile of fresh coconut water help balance the sweetness of the rose syrup.
What to serve it with
Serve as a welcome drink for summer festivals or house parties.
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