RECIPE: Pineapple, Thyme, and Coconut Water Whip



You can freeze any leftover pieces of pineapple until you have the amount needed in this recipe, or buy frozen pineapple in the freezer section. The frozen pineapple with coconut water and hints of thyme creates a frothy, smooth and tropical summer cocktail. This recipe is from Eat Cool: Good Food for Hot Days by Vanessa Seder of Portland, Maine. Serves 4.


2 cups chopped frozen pineapple

1 cup coconut water

3 ounces white rum

5 tablespoons fresh lime juice

2 tablespoons sugar

1/2 teaspoon fresh thyme leaves, plus sprigs for garnish

Pineapple wedges for garnish


  1. Combine the frozen pineapple, coconut water, rum, lime juice, sugar, and thyme leaves in a blender and blend on high speed until very frothy.
  2. Divide the whip among 4 glasses. Garnish with a fresh thyme sprig and a wedge of pineapple. Serve immediately.

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Vanessa Seder
Vanessa Seder
Vanessa Seder has worked in the food industry for close to 20 years as a recipe developer, food stylist, chef instructor, and author. Her cookbooks include: Eat Cool, (which received positive reviews from the New York Times and elsewhere) and the award-winning Secret Sauces. A graduate of the Institute of Culinary Education, Vanessa has developed recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh, Ladies Home Journal—where she previously served as an associate food editor, and Maine The Way, among others. She lives with her family in Portland, Maine. She can be found online at and Instagram @vseder.

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