Strawberry Watermelon Coconut Cream Frost Cooler Tips, FAQ & printable recipe

Tips for success

For an extra-frosty texture, freeze the watermelon cubes and strawberries for a couple of hours before blending. This reduces the need for ice and intensifies the fruit flavor. If you prefer a sweeter drink, add a teaspoon of honey or agave syrup along with the fruit, but taste first—the fruit may already be sweet enough.

The pink chocolate shavings can be made ahead and stored in an airtight container in a cool place for up to a week. If the chocolate is too soft to grate, chill it in the freezer for 10 minutes first.

To make whipped coconut cream, use full-fat coconut cream and chill it overnight. Whip until soft peaks form, and sweeten lightly with powdered sugar if desired.

Variations

• Tropical Twist: Swap half of the watermelon for frozen pineapple chunks and use coconut milk instead of coconut water. Omit the mint and add a squeeze of lime juice for a tangy, island-inspired cooler.
• Berry Blast: Replace the strawberries with a mix of raspberries and blueberries, and use a splash of pomegranate juice instead of some of the coconut water. The color deepens to a rich purple-red.
• Spicy Watermelon: Add a small slice of jalapeño or a pinch of cayenne pepper to the blender. The heat balances the sweet fruit and adds a surprising kick. Garnish with a mint sprig and a strawberry.
• Creamy Coconut: For a richer texture, replace 1/4 cup of the coconut water with coconut cream. Top with extra whipped coconut cream and a drizzle of coconut syrup.

Storage and make-ahead

Fridge

Store the blended cooler (without toppings) in an airtight container in the fridge for up to 24 hours. Re-blend with ice before serving.

Freezer

Freeze the blended mixture in an airtight container for up to 1 month. Thaw slightly and re-blend with a little coconut water to refresh.

Reheat

This is a cold drink, so reheating is not applicable. If frozen, thaw in the refrigerator and re-blend.

This cooler is best enjoyed immediately, as the ice will melt and the texture will become watery. If necessary, store the blended mixture (without the toppings) in an airtight container in the refrigerator for up to 24 hours.

Before serving, blend again with a handful of ice to restore the frosty texture. The whipped coconut cream can be refrigerated separately for up to 2 days, and the chocolate shavings can be kept in a cool, dry place.

The fruit can be prepped and chilled up to a day in advance. Cube the watermelon, hull the strawberries, and store them in separate containers in the refrigerator. The pink chocolate can be grated and kept in an airtight container at room temperature for up to a week.

The whipped coconut cream can be made a day ahead and refrigerated in a covered bowl. When ready to serve, simply blend the fruit, coconut water, mint, and ice, then garnish.

Serving ideas

Serve this cooler immediately after blending, while it's still thick and frosty. Pour it into tall glasses and garnish with a generous dollop of whipped coconut cream, a fresh strawberry, and a sprinkle of pink chocolate shavings.

Add a straw or a long spoon for stirring. This drink is perfect for a hot afternoon, a summer party, or a fun weekend brunch.

The cooler pairs beautifully with light snacks like coconut shrimp, fruit skewers, or a simple green salad. It can also be served as a non-alcoholic base for a summer mocktail. For a more decadent treat, drizzle a little melted white chocolate inside the glass before pouring. The combination of textures—creamy, icy, and crunchy—makes every sip interesting.

Frequently asked questions

Recipe card

Strawberry Watermelon Coconut Cream Frost Cooler

Prep 15 minCook 0 minTotal 15 minServes 4

Ingredients

• 4 cups cubed seedless watermelon
• 2 cups hulled strawberries
• 1 cup coconut water
• 1/4 cup fresh mint leaves
• 2 cups crushed ice
• 2 oz strawberry pink white chocolate, grated
• 1/2 cup whipped coconut cream
• 4 fresh strawberries, for garnish

Instructions

1. Cut the watermelon into 1-inch cubes, discarding any seeds. Hull the strawberries and halve them if large. Grate the strawberry pink white chocolate on the large holes of a box grater into a small bowl. Set aside.
2. Place the watermelon cubes, hulled strawberries, coconut water, fresh mint leaves, and crushed ice into a blender pitcher. Lock the lid firmly.
3. Blend on high for 30 to 45 seconds, stopping to scrape down the sides if needed, until the mixture is thick and smooth with a swirling vortex visible through the pitcher.
4. Pour the frosty ruby red cooler into crystal glasses. Top each glass with a dollop of whipped coconut cream and a fresh strawberry. Sprinkle with the pink chocolate shavings just before serving.

Contains: milk

Estimated nutrition per serving

Calories

180

Protein

2 g

Carbohydrates

28 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.