Instructions

1. Start by piercing the softest eye of each coconut using a sharp object (like a screwdriver or a sharp knife). Drain the coconut water into a container and set aside.
2. Preheat your oven to 400°F (200°C) or microwave the whole coconut for about 2 minutes to make cracking the shell easier.
3. Carefully crack open the coconut using a hammer or a heavy object, and scoop out the coconut meat with a spoon. Aim for about 1 cup of coconut meat.
4. In a blender, combine the coconut meat, the reserved coconut water, and ice cubes. For an extra kick, add lime juice.
5. Blend on high until the mixture is smooth and creamy. If you prefer a thinner consistency, add more coconut water as needed.
6. Strain the mixture through a fine mesh sieve or cheesecloth to remove any stubborn pieces of coconut meat.
7. Serve the Agua de Coco chilled, garnished with fresh mint leaves if desired.