Cool Off With Pineapple, Thyme, and Coconut Water Whip

Hot weather was made for icy, fruity drinks like this one.
Hot weather was made for icy, fruity drinks like this one.

When temperatures soar, you definitely want to “Eat Cool: Good Food for Hot Days: 100 Easy, Satisfying, and Refreshing Recipes that Won’t Heat Up Your Kitchen.”

That’s the apropos title of this cookbook (Rizzoli), of which I received a review copy, that couldn’t have debuted at a more opportune time, given that the first day of summer starts this Sunday, and we’re already in a full-blown heatwave.

The book is by Maine-based Vanessa Seder, former associate food editor for Ladies Home Journal and a culinary instructor at Stonewall Kitchen.

It includes 100 recipes to beat the heat. They’re designed to nourish and refresh without requiring hours at a hot stove. Among them are “Chilled Corn and Lobster Soup,” “Pan-Seared Pork Sandwich With Spicy Papaya Slaw and Spicy Pepper Jelly on Sourdough,” “Coconut Milk, Turmeric, Ginger, and Black Pepper-Poached Cod With Israeli Couscous,” and “Red Grapefruit-Rose Sorbet.”

I couldn’t resist trying my hand — and blender — at “Pineapple, Thyme, and Coconut Water Whip.”

Unlike a Pina Colada or a coconut martini, this cocktail has coconut water as its base, making it lighter tasting, less caloric, and more quenching.

Buy some frozen pineapple or cut up a fresh one, and put some chunks away in the freezer until they get icy firm. Then, toss into a blender with the coconut water, lime juice, fresh thyme, and a splash of white rum.

In seconds you have a fresh-tasting pineapple slushie that’s lightly boozy. The coconut water adds enough tropical sweetness to transport you to Hawaii. And the thyme is a brilliant addition that adds a pop of woodsy, floral, and herbaceous complexity.

If you don’t have rum, you could easily use vodka instead. Or forgo the alcohol completely to make it a perfect fruity refresher for morning, noon or night.

Keep pineapple frozen in your freezer, and a bottle of coconut water in your fridge to enjoy this all summer long.
Keep pineapple frozen in your freezer, and a bottle of coconut water in your fridge to enjoy this all summer long.

Pineapple, Thyme, and Coconut Water Whip

(Serves 4)

2 cups chopped frozen pineapple

1 cup coconut water

3 ounces white rum

5 tablespoons fresh lime juice

2 tablespoons sugar

1/2 teaspoons fresh thyme leaves, plus sprigs for garnish

Pineapple wedges for garnish

Combine the frozen pineapple, coconut water, rum, lime juice, sugar, and thyme leaves in a blender and blend on high speed until very frothy.

Divide the whip among 4 glasses. Garnish with a fresh thyme sprig and a wedge of pineapple. Serve immediately.

From “Eat Cool” by Vanessa Seder

More Beverages to Beat the Heat: Duende’s Turmeric Tonic

And: Waverly Place Echo

Plus More Pineapple Recipes to Enjoy: Pineapple Upside-Down Cake by Ad Hoc

And: Tahitian Pineapple Pie

And: Sheet Pan Soy Sauce Chicken with Pineapple and Bok Choy

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