Grilled Strawberry and Pineapple “Mocktail”

Place the strawberries, pineapples and lemons on the hot grid, with direct heat. Allow to char on both sides, remove and set half the fruits aside for garnish.

Place the charred strawberries and pineapple in a cocktail shaker and muddle with half the coconut water. Set aside.

In a Cast Iron Sauce Pot heat the ingredients for the simple syrup and allow to reduce until you are left with a sticky syrup. Strain and discard the fruit.

Fill a jug with crushed ice and top with muddled coconut water.

Add the symple syrup, charred lemon and fresh mint.

Give the contents of the jug a stir, and top up with more coconut water.

Toast the desiccated coconut until dark and roasted.

Dip the leftover charred fruit in the toasted coconut and serve as garnish.