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Mesquite Malt

Old Fashioned Treat

Treat yourself to a glass of this ice-cold, thick and creamy malt. With notes of mesquite, hints of chocolate, and almost a honey-like sweetness, it’s definitely time to break out a straw.


1½ tsp Vanilla Extract, or equivalent in vanilla powder (non-alcoholic preferred)
3 Tbsp Navitas Naturals Coconut Palm Sugar
2 Tbsp Mesquite Powder
1 Whole Young Coconut
1 Cup Ice


Open the young coconut and drain the water into a blender. Carefully scoop out the flesh into the blender as well.

Add in the ice, palm sugar, mesquite powder and vanilla extract. Blend thoroughly until completely smooth and creamy. Pour into a glass or two, and serve with a straw if desired. Makes 3½ cups.

*Young coconuts vary in their water and flesh yield. This recipe was made with 1 cup of coconut flesh and 1½ cups water. Use an additional young coconut if needed to match these quantities for best results.

Chef's Notes

You can also substitute the palm sugar for 2 Tbsp maple syrup for equally delicious results.

Yield: 1-2

Submitted By

Julie Morris