Iced Berry and Coconut Hydration Bowl

This Tropical Fusion snack recipe combines authentic flavors with modern cooking techniques. Ready in 5 minutes, serves 2 people. Serve immediately in chilled glass bowls to maintain the ice. Provide a ceramic soup spoon to enjoy the coconut water broth along with the fruit.

Cuisine: Tropical Fusion Type: Snack Time: 5 min Servings: 2 Calories: 169 per serving
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Nutrition Information

Each serving contains approximately 169 calories and 2.0g of protein. Macronutrients include 29.0g carbohydrates and 5.0g fats per serving.

Per Serving

Calories
169
Protein
2.0g
Carbohydrates
29.0g
Fats
5.0g

Total

Calories
338
Protein
4.0g
Carbohydrates
58.0g
Fats
10.0g

Ingredients

This recipe requires 8 ingredients. All ingredients are commonly available at grocery stores.

  • 2.0 cup Pure Unsweetened Coconut Water
    100% pure, chilled, no added sugar
  • 2.0 cup Ice
    crushed or small cubes
  • 1.0 cup Fresh Strawberries
    hulled and sliced into bite-size pieces
  • 0.5 cup Fresh Blueberries
    washed, whole
  • 0.5 cup Fresh Raspberries
    washed (reserve a few for muddling)
  • 0.25 cup Unsweetened Coconut Chips
    toasted or raw, no added sugar
  • 1.0 whole Lime
    cut into wedges for squeezing
  • 2.0 tbsp Fresh Mint Leaves
    rough chopped for garnish

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place: Equipment & Washing

  1. Gather 2 chilled serving bowls, a muddler or sturdy spoon, a cutting board, and a sharp knife.
  2. Place 1 cup (150g) strawberries, 0.5 cup (75g) blueberries, and 0.5 cup (60g) raspberries in a colander; rinse with cold water and gently pat dry.
  3. Retrieve 2 cups (480ml) coconut water from the refrigerator to ensure it is thoroughly chilled.

2. Ingredient Preparation

  1. Hull 1 cup (150g) strawberries and slice them into bite-sized pieces.
  2. Cut 1 lime into 4 wedges for squeezing.
  3. Roughly chop 2 tbsp (6g) fresh mint leaves.
  4. Separate 4-6 raspberries for muddling and set aside; keep the remaining raspberries whole.

3. Base Structure Creation

  1. Place the reserved 4-6 raspberries at the bottom of the chilled bowls and gently muddle them to release their juices.
  2. Divide 2 cups (300g) of crushed ice or small cubes evenly between the two bowls, placing it directly over the muddled berries.

4. Fruit Layering & Hydration

  1. Arrange the sliced strawberries and 0.5 cup (75g) blueberries on top of the ice layer.
  2. Distribute the remaining whole raspberries evenly between the bowls.
  3. Pour 1 cup (240ml) of chilled coconut water into each bowl, pouring over the back of a spoon to disturb the arrangement less.

5. Garnish & Serve

  1. Sprinkle 0.25 cup (15g) unsweetened coconut chips and the chopped mint over the top; serve immediately with a lime wedge on the side.

Plating

  1. Place the reserved raspberries at the bottom of the chilled bowls and gently crush them with the back of a spoon to create a colorful, flavorful base layer.
  2. Mound the crushed ice or small cubes in the center of the bowl, building it up slightly to create height.
  3. Gently pour the chilled coconut water around the sides of the ice mound, filling the bowl until the liquid reaches just below the peak of the ice.
  4. Arrange the strawberry slices and whole blueberries on top of and around the ice, allowing some fruit to float and some to rest on the ice for visual contrast.
  5. Scatter the coconut chips and chopped fresh mint over the top for texture. Perch a lime wedge on the rim of the bowl and serve immediately with a ceramic spoon.

Family Beverage

Sparkling water with fresh cucumber slices and mint leaves

Alcohol Beverage

Chilled Sauvignon Blanc or a dry Gin and Tonic with extra lime

Serving Suggestions

Serve immediately in chilled glass bowls to maintain the ice. Provide a ceramic soup spoon to enjoy the coconut water broth along with the fruit.

Notes

Use 100% pure unsweetened coconut water for the best electrolyte balance. Gently muddle a few raspberries at the bottom of the bowl before adding the ice to release color and flavor. Contains Treenuts (Coconut).

Storage

Ideally, consume immediately to maintain the texture of the ice. If storing components, keep washed fruit and coconut water in separate airtight containers in the refrigerator for up to 2 days. If the dish is already assembled, strain out the ice to prevent dilution and store the fruit and liquid in the fridge for up to 24 hours.

Freezing

The assembled dish is not suitable for freezing. However, leftover fruit and coconut water can be poured into popsicle molds or freezer-safe bags for smoothies. Freeze for up to 3 months. Thaw smoothie packs slightly at room temperature for 10 minutes before blending.

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