Ingredients
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For the Kombucha:
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1 cup raw organic mango chunks (about 2 large ripe mangos)
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1/2 cup raw organic pineapple chunks (about 1 small to medium-sized pineapple)
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1/4 cup sugar or honey (optional)
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1 scoby (symbiotic culture of bacteria and yeast)
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1 cup unflavored, unsweetened kombucha tea (store-bought or homemade)
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For the Float Base:
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1 can full-fat coconut milk (not light or sweetened)
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1/2 cup water
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1 tsp vanilla extract
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1/4 cup ice cubes
Directions
Subtitle: A Refreshing, Probiotic-Rich Beverage That’s Perfect For Summer Parties And Potlucks. Made With Wholesome Ingredients Like Fresh Mangos, Pineapples, Coconut Milk, And Lime Juice, This Kid-Friendly Drink Is Both Tasty And Healthy!
Description: Looking for a refreshing twist on the classic Caribbean drink? Look no further than our Mango Pineapple Kombucha Floats! These delicious beverages are perfect for any occasion, especially during hot summer days. Our recipe combines the tanginess of kombucha with the sweetness of fresh mangos, pineapples, and coconut milk, creating a probiotic-rich treat that both adults and children will love. Plus, they’re gluten-free, dairy-free, and vegan-friendly!
Ingredients:
For the Kombucha:
* 1 cup raw organic mango chunks (about 2 large ripe mangos)
* 1/2 cup raw organic pineapple chunks (about 1 small to medium-sized pineapple)
* 1/4 cup sugar or honey (optional)
* 1 scoby (symbiotic culture of bacteria and yeast)
* 1 cup unflavored, unsweetened kombucha tea (store-bought or homemade)
For the Float Base:
* 1 can full-fat coconut milk (not light or sweetened)
* 1/2 cup water
* 1 tsp vanilla extract
* 1/4 cup ice cubes
Instructions:
1. To prepare the kombucha, place all the ingredients in a large glass jar or bowl and stir well. Cover the mixture loosely with a cloth and secure with a rubber band. Let it sit at room temperature for 1-2 weeks, giving it a gentle squeeze every day until it reaches your desired taste and fizziness.
2. Once the kombucha is ready, strain out the solids using a cheesecloth or fine mesh sieve into another clean container. Discard the solids or reserve them for making compost tea. Pour the prepared kombucha into individual serving glasses or pitchers.
3. In a blender, combine the float base ingredients and process until smooth and creamy. Divide the float base among four tall glasses.
4. Using a ladle or measuring cup, carefully pour the kombucha over the top of each glass, filling them about halfway.
5. Garnish each glass with additional fresh fruit, such as mint leaves, lime wedges, or edible flowers, if desired. Serve immediately and enjoy!
Serves 4.
Difficulty Level: Easy.
Note: If you don’t have a scoby, you can purchase one online or from a health food store. Alternatively, you can use store-bought unflavored, unsweetened kombucha as a substitute. Just be sure to follow the package instructions for brewing and storing.
Steps
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1
Done
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To prepare the kombucha, place all the ingredients in a large glass jar or bowl and stir well. Cover the mixture loosely with a cloth and secure with a rubber band. Let it sit at room temperature for 1-2 weeks, giving it a gentle squeeze every day until it reaches your desired taste and fizziness. |
|
2
Done
|
Once the kombucha is ready, strain out the solids using a cheesecloth or fine mesh sieve into another clean container. Discard the solids or reserve them for making compost tea. Pour the prepared kombucha into individual serving glasses or pitchers. |
|
3
Done
|
In a blender, combine the float base ingredients and process until smooth and creamy. Divide the float base among four tall glasses. |
|
4
Done
|
Using a ladle or measuring cup, carefully pour the kombucha over the top of each glass, filling them about halfway. |
|
5
Done
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Garnish each glass with additional fresh fruit, such as mint leaves, lime wedges, or edible flowers, if desired. Serve immediately and enjoy! |
|
6
Done
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4. |
