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.

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