Young coconuts are awesomely sweet and refreshing! This recipe gives that natural sweetness and little spice and sparkle to make an unforgettable mocktail that will hydrate you while making your mouth do the happy-dance!
Cut the top off of the young coconut. For a tutorial on how, go here. Be careful, because the fluid will be all the way to the top and you don't want to loose any.
You can either place the juice in a glass container with the 1/2 cup of basil and one jalapeño split open, storing it in the fridge for one-two days before using OR you can apply heat to make it faster. If taking the fast heat route, just place the coconut water, basil and jalapeño in a pot and simmer on low heat for 10 minutes.
Once you have chilled the coconut water and it is spiced beautifully with jalapeño, it is time to serve. Divide the coconut water between four glasses and then top off with 1/2 a cup of San Pellegrino water. Serve with a floating slice of jalapeño for extra color and flavor. If you want to shake things up, go ahead and add a little tequila for a truly skinny cocktail!