The Blackberry Coconut Pink Drink
A tart, creamy, four-ingredient pink drink that takes five minutes to make and tastes like a fancy cafe version. Perfect for hot summer days.
Equipment
- Large pitcher
- Long stirring spoon
- Serving glasses
Ingredients
- 3 cups blackberry juice, chilled
- 1/2 cup full-fat coconut milk, well stirred
- 1/4 cup freeze-dried blackberries
- 1 cup ice cubes (optional)
Instructions
- Build the base: Place the freeze-dried blackberries into a large pitcher. Don't crush them—let them stay whole.
- Pour the juice: Pour the chilled blackberry juice into the pitcher until it reaches about three-quarters full. Watch the color as it pours.
- Add the coconut milk: Slowly pour the well-stirred coconut milk over the blackberry juice in a thin stream against the side of the pitcher, creating a billowing cloud effect.
- Stir gently: Stir gently one or two times to enhance the marble effect without fully blending the layers. Two gentle turns is the maximum.
- Fill and serve: If using ice, fill serving glasses with cubes. Pour the prepared drink over the ice. Top each glass with remaining freeze-dried blackberries. Serve immediately.
Notes
Chill everything including glasses. Stir coconut milk well before measuring. Don't over-stir. Serve within ten minutes for best appearance.