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Two blue rimmed glasses filled with yellow coconut watermelon milk with watermelon wedges on the side.
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5 from 1 vote

coconut watermelon milk 西瓜牛奶 (用椰奶)

You can be sipping on this refreshing and satisfying drink in 15 minutes. This coconut watermelon milk 西瓜牛奶 recipe is inspired by Taiwanese fruit milks (like papaya milk 木瓜牛奶). Make sure to enjoy this immediately since the coconut milk doesn't taste the same once the drink warms up.
prep time15 mins
total time15 mins
course: Drinks
cuisine: Seasonal, Taiwanese
keyword: coconut, Vegan, watermelon
difficulty: easy
price/serving: $1.13/serving
servings: 4 servings
author: cindy chou


  • 8 cups diced watermelon (about 2 ½ pounds or 1130 grams), seedless or seeds removed
  • ½ cup coconut milk, unsweetened, full fat or light
  • 2 cups ice
  • 2 Medjool dates, pitted


  • Shake the can of coconut milk before opening so that the cream on top mixes with the thinner liquid. Then measure out ½ cup.
  • Place watermelon, coconut milk, ice, and pitted dates into a blender. Cover and blend until smooth.
  • Serve and enjoy immediately.


You can strain the blended drink prior to serving if you still have small chunks of ice. This is meant to be enjoyed right away. Otherwise, the coconut milk will taste different when the drink gets warm.
VARIATIONS: For more of a smoothie texture, you can use frozen watermelon cubes.
SUBSTITUTIONS: A red watermelon will work just as well. You can also substitute the coconut milk with coconut water or oat milk. If using coconut water, omit the dates. Just give it a taste before serving and add dates if you'd like it sweeter. 
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