Skip the drive-thru and whip up your own Hibiscus Coconut Refresher at home! It's creamy, fruity, coconutty, and totally vegan-made with simple ingredients and no weird syrups.
This dairy-free hibiscus drink is refreshing, pretty, and budget-friendly. It's inspired by Starbucks Pink Drink and is a blend of strawberry flavor, coconut milk, and hibiscus tea-refreshing, lightly creamy, and way more budget-friendly than your average iced drink.
The best part? You don't need a barista or a blender to make one. So if you're looking for something cold, fruity, and slightly fancy without leaving your house (or putting on real pants), this hibiscus coconut refresher has your name all over it.
And just like Blueberry Lavender Lemonade, it's perfect for spring and summer sipping, but honestly, it's a tropical mood boost you can enjoy any time of year.
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Why You'll Love This Recipe
- Vegan & dairy-free
- No syrups and no additives
- It's customizable. Make it more creamy, more fruity, more sweet… whatever your vibe
- Budget-friendly! Save your $6-$8 for something fun.
Ingredients
- Hibiscus Tea: Hibiscus tea has a bold, tangy flavor and a deep red color that can tint your drink pink or purple, as pictured.
- Fresh or frozen sliced strawberries work great. They'll give a softer texture, while freeze-dried are a more concentrated flavor but will soften in the drink over time.
- Coconut Milk: I use coconut milk from a carton for this drink. You can substitute with another plant-based milk, but you will get a slightly different flavor profile.
- Apple Juice: Substitute the apple juice with white grape juice.
See the recipe card for quantities and a full list of ingredients.
Variations
- Blend everything up with plenty of ice for a frosty version. Just keep in mind the flavors might water down as the ice melts.
- Add boba or chia seeds for a fun texture twist.
How To Make a Hibiscus Coconut Refresher
A little photo walkthrough for ya! Head to the recipe card below for any more specifics.
Step 1: Brew the tea: Steep your hibiscus tea bag in ¾ cup of hot water for 5-7 minutes. Remove the bag and let the tea cool completely.
Step 2: Mix & serve: In a mason jar or large glass, combine the cooled tea, coconut milk, apple juice, maple syrup (to taste), and sliced strawberries. Add ice and stir well.
Top Tips
- Want it creamier? Add a splash more coconut milk.
- Want it stronger? Let the tea sit longer or brew 2 tea bags instead of 1.
Serving Suggestions
- Serve it with your go-to vegan brunch board. Think Asian-Inspired Avocado Toast, High Protein Tofu Scramble, or a tower of Simple Vegan Pancakes.
- If you're hosting a brunch, baby shower, or backyard hang, triple the recipe and serve it in a pitcher with floating berries.
- Top with fresh mint or edible flowers.
Recipe FAQS
Canned coconut milk is much thicker and richer than the carton kind used in the Starbucks version. Using it straight will be more like a creamy dessert than a light, sippable drink. If you want to use a can, use lite canned coconut milk, which is already diluted and closer in texture to the carton kind-still creamy but not thick.
Got a minute? I'd love for you to comment and rate this Hibiscus Coconut Refresher. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Hibiscus Coconut Refresher
Ingredients
- 1 hibiscus tea bag
- 1 cup hot water
- ½-3/4 cups coconut milk carton not the can
- ¼ cup apple juice or sub with white grape juice
- 3-4 teaspoons maple syrup or sweetener of choice
- ¼-1/2 cup fresh sliced strawberries or frozen or freeze-dried
- ice for serving
Instructions
- Brew the tea: Steep your hibiscus tea bag in hot water for 5-7 minutes. Remove the bag and let the tea cool.
- Mix it up: Add ice to a large glass or mason jar. Combine the cooled tea, coconut milk, white grape juice, maple syrup (to taste), and sliced strawberries. Stir well.
- Serve: Add a straw and enjoy.
Regi Pearce says
This tastes like a vacation in a glass. I’ve been making this on repeat. Let me know if yours turned out more pink… or goes full purple like mine does. My friend who make it with a different coconut milk, gets a pink hue instead of purple...haha