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  • Writer's pictureEmily Tillmann

Coconut Blood Orange Mocktail

Made, Written, & Photographed by the Creators of the Point

When we first made this recipe, we struggled to find blood oranges. We were just about to quit looking and substitute navel oranges when we found Meijer carried raspberry oranges---which is just a fancy branding for blood oranges.

We're very glad we kept looking because the sweet blood orange juice, instead of the navel oranges' acidic juice, really added to this refreshing mocktail.

Of course you can add a liquor to the recipe to zhuzh it up.


Coconut Blood Orange Mocktail

Serves 2 | Total Time: 15 minutes


  • 2 parts blood orange juice, freshly squeezed

  • 1 part coconut milk, full fat

  • 1/2 part lime juice, freshly squeezed

  • 2 teaspoons maple syrup

  • club soda, to top

  • lime & orange wedge, for rim


Use a shot glass to measure your proportions.

Start by juicing your oranges, you'll need enough juice for 2 shot glasses worth. Pour into a shaker.

Juice enough lime to fill half of one shot glass. Pour into shaker.

If using a can of coconut milk, make sure to shake well and keep at room temperature before using. Pour 1 shot glass worth and add to the shaker.

Add 2 teaspoons maple syrup into your shaker.

Top the shaker with ice and close tightly. Shake for several seconds until the contents are frothy and fully combined.

Fill two glasses with ice and strain the mixer contents evenly into the glasses.

Top with a splash of club soda and garnish with a lime and orange wedge.


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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