Refreshing Infused Water with Coconut, Pineapple, and Mango
If you think water is boring, then this is for you!
We’ve heard it time and time again: Most Americans are chronically dehydrated without even noticing. Hydration is key for survival—and if you ask me, it’s more important than ever when facing the wrath of summer’s heat. So, you’re probably asking yourself, “How can I beat the season’s rising temps?” It’s simple, really.
Trade in the juice box and fizzy soda for the ultimate calorie-free thirst-quencher. With no added sugar and virtually no calories, infused waters are an easy way to kick off the summer with an increase in water intake.
Here at Cooking Light, we’ve soaked a pitcher or two (or three)—and now, it’s your turn to try. Jazz up your H20 flow by creating a tropical fuse of coconut, pineapple, and mango.
Having been born and raised on the Caribbean island Trinidad, I've long grown to praise coconuts for their healing powers. Although not proven by science, "Trinis" believe coconut water can cure the deadliest colds, the most grueling hangovers, and everything in between. In my opinion, store-bought products never do this health drink justice—I much prefer a fresh, young green coconut, yanked directly from the tree. Having said that, if you can (and if you dare), climb a coconut tree and spin the fruit round and round till it falls right off. Of course, waiting for a coconut to drop to the ground is always a perfectly safe option, too.
Coconut-Pineapple-Mango Infused Water
Ingredients:22 oz. coconut water1 cup mango chunks4 pineapple slices
Directions:1. Place the mango and pineapple slices in a 32-ounce Mason jar, and fill with 22 oz. fresh or bottled coconut water.
2. Stir, cover, and let it sit in the refrigerator for 1 hour, or overnight for more flavor.
3. Add ice, stick a straw in, and enjoy!
New to infused waters? For additional tips and tricks, check out the first post in this series.