DIY Iced Guava Passionfruit Drink

Last July, my apartment AC broke during a heatwave and my neighbor Sarah showed up at my door with a pink mason jar of something icy and tropical. She'd just come back from Miami and swore this drink was the only thing keeping her sane in 95-degree weather. One sip and I completely understood—the creamy coconut against the tart passionfruit was like vacation in a glass. Now I keep a stash of canned coconut milk specifically for summer emergencies.

I made a giant batch of this for my sister's baby shower last month and forgot to add the simple syrup initially. Everyone loved it so much that way that now I usually start with less sweetener and let people add more at the end. The pregnant women were particularly grateful for a mocktail that felt indulgent without the alcohol.

Ingredients

• 1 cup guava juice: Unsweetened gives you more control over the final flavor profile
• 1/2 cup passionfruit juice: This is the tangy backbone that balances the coconut creaminess
• 1/2 cup pineapple juice: Adds brightness and helps tie the other tropical flavors together
• 1/2 cup coconut milk: Full-fat canned version creates that luxurious smoothie-like texture
• 2-3 tbsp simple syrup or agave: Start with less since some juice brands are sweeter than others
• 2 cups ice cubes: Essential for that slushy, beach-side drink consistency
• Fresh mint leaves: A sprig on top makes everything feel more special
• 2 lime wedges: A squeeze right before drinking brightens the whole drink

Instructions

Mix your tropical base:

Combine all three juices with the coconut milk in a large pitcher or cocktail shaker. Shake vigorously until the mixture turns slightly frothy and the coconut milk is fully incorporated.

Sweeten to taste:

Add 2 tablespoons of simple syrup first then taste. Add the third tablespoon only if needed since sweetness varies between juice brands.

Prep your glasses:

Fill two tall glasses completely with ice. The more ice the better since it dilutes slightly as you drink creating a perfect balance.

Assemble and serve:

Pour the mixture evenly over the ice then garnish with mint a lime wedge and any fresh fruit slices you have on hand. Serve immediately with colorful straws.

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This has officially become my go-to when friends come over for porch hangouts. There's something about the bright pink color and tropical flavors that instantly makes conversations feel more relaxed and summery.

Making It A Mocktail For Everyone

The beauty of this recipe is that it already works perfectly as a non-alcoholic option that feels special. When I'm serving both drinkers and non-drinkers I make the base without alcohol then let guests add their own splash of rum if desired. This way everyone gets the same gorgeous drink and no one feels singled out.

Ingredient Swaps That Work

Out of passionfruit juice? Orange juice with a splash of lime makes a decent substitute in a pinch. For the coconut milk you could use almond milk but you'll lose that rich tropical creaminess that makes this drink feel so indulgent. Mango nectar can replace the pineapple if that's what you have in your fridge.

Batching For A Crowd

For parties multiply everything by four and mix in a large beverage dispenser. Keep the ice separate and let guests fill their own glasses over ice to prevent the main batch from getting watered down. Set up a garnish station with bowls of mint lime wedges and fresh fruit so people can customize their drinks.

• Pre-squeeze lime juice into a small container with a lid for easy serving
• Label the dispenser clearly since the pink color makes some people assume it's strawberry
• Make a second batch halfway through since this goes faster than you'd expect

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Next time you're craving a tropical getaway but stuck at home this drink is your ticket to paradise in minutes.

Recipe Questions & Answers

→ Can I make this drink ahead of time?

Yes, you can mix the juice and coconut milk base up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a good shake before serving over fresh ice. The flavors actually meld together beautifully overnight.

→ What's the best way to achieve the layered effect?

Pour the fruit juice mixture over ice first, then slowly drizzle the coconut milk over the back of a spoon held just above the liquid surface. This technique creates beautiful swirling patterns and keeps the coconut cream distinct on top.

→ Can I use fresh fruit instead of juice?

Absolutely. Blend fresh guava and passionfruit pulp with a little water, then strain through a fine-mesh sieve. Fresh fruit yields a more intense flavor and slightly thicker consistency. You may need to adjust the sweetener since fresh fruit varies in natural sweetness.

→ Is there a substitute for coconut milk?

For a different creaminess profile, try cashew milk, almond milk, or even oat milk. Keep in mind these alternatives will change the tropical flavor profile slightly. Heavy cream works if you don't need it to be dairy-free, though it lacks coconut's subtle nutty notes.

→ How can I make this more protein-rich?

Stir in a scoop of vanilla protein powder or Greek yogurt before serving. The vanilla complements the tropical flavors beautifully while adding substantial protein. Alternatively, blend in silken tofu for a creamy protein boost without altering the taste.