The evaporated coconut sugar for the syrup in this agua fresca can be purchased at specialty markets and grocery stores.
Recipe by proprietor Ben Poremba and bar manager Lucas Ramsey of Nixta and Bar Limón in St. Louis
Serves | 4 |
Coconut Syrup
- ½ cup water
- ½ cup evaporated coconut sugar
- 1 lime peel
- 1 cup coconut milk
- 3 cinnamon sticks
Coconut Agua Fresca
- ice
- ½ cup coconut syrup (recipe below)
- 1½ cup seltzer water
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| Preparation – Coconut Syrup | In a small saucepan over medium heat, combine all ingredients and bring to a boil. Remove from heat immediately. Steep for 1 hour; discard cinnamon. Will keep for 1 week in refrigerator.
| Preparation – Coconut Agua Fresca | Fill a glass with ice. Add syrup and seltzer water to glass and stir. Serve.
