Start by draining the coconut water from the medium coconut—create a small hole with a corkscrew or a sharp knife and let the water pour into a bowl. Next, carefully cut the coconut in half and chop the flesh into small pieces using a sturdy knife; aim for chunks about an inch in size for easy blending.

In a blender, combine the coconut flesh, extracted coconut water, 4 cups of water, sweetened condensed milk, evaporated milk, and pure vanilla extract. Blend on high speed for about 1 to 2 minutes, or until the mixture achieves a smooth and creamy consistency.

For a smoother texture, pour half of the blended mixture through a fine sieve or cheesecloth into a large pitcher, allowing the liquid to separate from the pulp.

Add the remaining 4 cups of water into the pitcher and stir the mixture thoroughly. Adjust the sweetness if desired, adding more sweetened condensed milk or sugar based on your preference.

Refrigerate the Coconut Cooler for about 30 minutes or serve immediately over glasses filled with ice. Garnish with slices of fresh coconut or mint.