All Natural Pineapple Coconut Iced Tea | It’s summertime and that means tropical drinks! This All Natural Pineapple Coconut Iced Tea is not like any iced tea you’ve ever had. Made with all natural ingredients, no processed syrup, just wholesome fresh fruit and all natural coconut. Every sip brings light and refreshingly sweet notes of the tropics with a hint of pineapple and coconut.
Planning a tropical themed party this summer? Whether it’s a family barbecue, pool party or Luau, change things up! Instead of serving punch serve this All Natural Pineapple Coconut Iced Tea! You’re guests will want to know where you purchased it from and you’ll get to say I MADE IT!
The key to making a natural sweet tea is in the making of the simple syrup. Water, sugar, fresh pineapple and unsweetened coconut; boiling together until all the flavors become one. Pull out the lounge chair and sip on a tall glass of ice cold All Natural Pineapple Coconut Iced Tea!
IMPORTANT TIP: I would highly recommend making the syrup at least a day in advance. As you may or may not know, coconut has a high fat content. To avoid little fat droplets floating in your tea is super easy. All you do is make the syrup in advance, refrigerate it until the fat is solidified and skim the fat off the top. I know this may sound weird or gross but remember THIS IS NOT animal fat but yummy coconut!
All Natural Pineapple Coconut Iced Tea
For the Pineapple Coconut Simple Syrup
- 1 pound fresh pineapple chunks
- 5 ounces unsweetened coconut
- 2 cups filtered cold water
- 2 cups granulated sugar
For the Tea
- 5 regular size black tea bags
- 8 cups filtered cold water, divided
- 1 cup Pineapple Coconut simple syrup
For the Pineapple Coconut Simple Syrup:
- In a medium saucepan, add the pineapple chunks, coconut, sugar and water.
- Bring to a boil; take off the burner.
- Use a potato smasher and smash the pineapple and coconut.
- Cover and let steep 30 minutes.
- Smash the pineapple mixture one more time; use a fine mesh strainer lined with cheesecloth and press the syrup through.
- Store in a container with a tight fitting lid in the refrigerator for up to a week.
TIP: IT'S BEST TO MAKE THE SYRUP IN ADVANCE. This will allow the fat from the coconut to solidify for easy removal.
For the Black Tea:
- Drop tea bags into the bottom of a 2 quart pitcher; pour boiling water over tea bags, cover and let steep 30 minutes.
- Remove tea bags, pour cold water in the pitcher with the hot water; add all the pineapple coconut simple syrup.
- Stir to combine.
- Serve over ice.
TIP: Always stir before serving.
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