Pineapple Coconut Mead
Experience a tropical getaway with every sip of this luscious Pineapple Coconut Mead. Bursting with the sweetness of ripe pineapples and the creamy richness of coconut, it’s the perfect beverage for sunny afternoons, beach parties, or relaxing vacations at home. This drink captures summer’s essence and promises an endless tropical escape!
ingredients
- 1 gallon filtered water
- 3 cups fresh pineapple juice (about 2 ripe pineapples)
- 1 cup coconut cream
- 2 cups honey (preferably wildflower or clover)
- 1 packet champagne or mead yeast
- 1 teaspoon nutrient for yeast (optional)
- 1 cup diced fresh pineapple (for secondary fermentation)
- 1/2 cup shredded unsweetened coconut
steps
- 1.
In a large pot, bring the filtered water to a boil, then remove from heat.
- 2.
Stir in the honey until fully dissolved.
- 3.
Allow the mixture to cool to room temperature, then add the fresh pineapple juice and coconut cream. Mix well.
- 4.
Sprinkle the yeast over the surface and let it sit for 10 minutes before stirring gently.
- 5.
If using, add the yeast nutrient and mix thoroughly.
- 6.
Pour the mixture into a sanitized fermentation vessel and seal with an airlock.
- 7.
Ferment in a cool, dark place for about 2-4 weeks, or until bubbling subsides.
- 8.
After primary fermentation, add diced pineapple and shredded coconut to the mead.
- 9.
Allow the mead to ferment for another 2 weeks, then siphon into bottles, leaving sediment behind.
- 10.
Age the bottles in a cool, dark place for at least another month for flavors to meld.
- 11.
Chill, serve, and enjoy your vacation in a glass!
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