Tropical Hibiscus Cooler Recipe | Vegetarian Times Skip to main content

Tropical Hibiscus Cooler

Break out the mini umbrellas for this exotic, rum-optional elixir. For a lighter drink, you can make a spritzer with 2 Tbs. of the hibiscus syrup and 3/4 cup seltzer water. Serve with a straw for stirring.



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3 hibiscus tea bags (such as Red Zinger) or 2 Tbs. dried hibiscus flower
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½ cup sugar
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4 cups pineapple juice
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6 oz. white rum, optional
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½ cup plus 1 Tbs. light coconut milk
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6 fresh pineapple slices, for garnish
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Fresh mint sprigs, for garnish


1. Steep tea bags in 1 1/2 cups boiling water 15 minutes. Strain, and discard tea bags; transfer liquid to saucepan. Stir in sugar, and return liquid to a boil. Reduce heat to medium-low, and boil 15 minutes, or until liquid is reduced by half. Transfer to bowl, and place in freezer 10 minutes, or until mixture is syrupy. 2. Fill glasses with ice. Pour 2/3 cup pineapple juice and 1 oz. rum (if using) into each glass. Add 1 1/2 Tbs. coconut milk, and drizzle 2 Tbs. hibiscus syrup over coconut milk. Garnish with pineapple slices and mint sprigs.

Nutrition Information: 

<1 g
Total Fat: 
2 g
Saturated Fat: 
1 g
45 g
0 mg
11 mg
<1 g
38 g
Serves 6

Comments on this Recipe

Delicious, easy and so pretty. Definitely bringing to my next get together!

I agree. I went with the non-alcoholic version, and it was a huge success at our party.

Perfect for a hot day!