4 drinking coconuts
½ bunch mint leaves
4 kaffir lime leaves, sliced
2 Tbsp brown sugar
6cm piece ginger, cut into fine batons
¼ tsp ground cardamom
Juice of 2 limes
2 cups pineapple juice, chilled
½ cup coconut cream, chilled
Using a sharp knife, cut a hole in top of each coconut, then strain coconut water into a large bowl. Set aside coconuts and coconut water.
Put mint, lime leaves, sugar, ginger and cardamom in a jug and pound with a muddling stick or rolling pin.
Add juices and 3 cups of the reserved coconut water (save the remainder for another use). Using a funnel, pour mixture into the reserved coconuts. Set aside for 10 minutes to infuse, then top with coconut cream. Serve with a straw