Layered Watermelon Coconut Shake with Salty Lime Sugar Rim

Take your breakfast snacks up a notch with these bright, refreshing layered shakes.

If you don’t already snack for breakfast, give it a try — these shakes make it worth it.

I found those playful straws at Target, which is basically my kryptonite. Their displays of pastels, neons, glitter and patterned pillows always pull me in, and I inevitably leave with a cart full of things I didn’t plan to buy. But the little joys — like a silly straw — are worth it. Sometimes a tiny, childish straw is exactly the distraction you need from everyday life.

These layered glasses sit between a smoothie and a slushie: pureed fruit with an icy, frosty texture. I love using frozen coconut meat (available at some specialty grocery stores) in smoothies — it adds creamy coconut flavor and a silky texture. Frozen watermelon brings instant summer energy; the combination is delightfully bright and impossible to resist.

For an adult twist, add a splash of coconut rum to the coconut layer. You could also experiment with a bit of watermelon schnapps in the watermelon layer, though artificial watermelon flavor can be hit-or-miss.

The salty lime sugar rim is my favorite part: it balances salty and sweet in the same sip, similar to a salted margarita rim but with a hint of sugar and bright lime zest. It’s subtle, but it elevates the whole drink.

So yes — embrace breakfast snacks. They’re fun, colorful and surprisingly satisfying.

Layered Watermelon Coconut Shakes with Salty Lime Sugar

Yield:
2

Total Time:
10 mins

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Ingredients

• 3/4
  cup
  frozen coconut meat,
  slightly thawed (available at some grocery stores)
• 1/2
  cup
  full-fat canned coconut milk
• 1/2
  teaspoon
  coconut extract
• 1 1/2
  cups
  frozen watermelon chunks,
  frozen at least 2 hours
• 1/4
  cup
  coconut water
• 2
  tablespoons
  honey

salty lime sugar

• 1
  tablespoon
  sugar
• 1
  teaspoon
  flaked sea salt
• the zest of one lime

Instructions

• Make the salty lime sugar by combining sugar, flaked sea salt and lime zest in a small bowl; mix until evenly blended. Slice a lime and use it to wet the rim of two glasses, then dip the rims in the salty lime sugar to coat.
• I recommend layering the coconut first so the blender doesn’t tint the white coconut pink. In a blender, combine the frozen coconut meat, full-fat coconut milk and coconut extract; puree until thick and creamy. Divide the coconut mixture between the two prepared glasses.
• Without cleaning the blender, add the frozen watermelon chunks, coconut water and honey (and any remaining lime juice, if desired). Puree until smooth and frosty, then pour the watermelon mixture over the coconut layer. Garnish with lime wedges and serve immediately.
• If you can’t find frozen coconut meat, freeze young coconut meat or use fresh coconut with a few ice cubes. You can also substitute coconut ice cream for a richer version.

salty lime sugar

• Combine sugar, flaked sea salt and lime zest in a bowl and use your fingers to rub the zest into the sugar so it’s evenly distributed.

Course:
Drinks

Cuisine:
American

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And if Target sold these straws, I’d buy them in every color.