Maldivian Drinks You Need to Try: Beyond the Coconut

At Kanifushi Maldives, The Lantern Bar launched in July 2024 with a drink menu where every non-alcoholic elixir was developed alongside a doctor — each labeled with specific nutraceutical properties like “aids digestion” or “natural antioxidant.” The bar, hidden among vegetation and coral beach near the resort’s Just Veg restaurant, centers on a chandelier of hundreds of colored lanterns that cast a warm glow over the space. It’s a far cry from the simple coconut water most travelers associate with the Maldives.

The country spans 26 natural atolls and 1,190 coral islands stretching 820 kilometers from north to south, and its drinking traditions are just as varied. On local islands, you’ll find sweet black tea served in households and beachside gatherings, fermented palm toddy shared ceremonially, and Ramadan drinks packed with rose syrup and basil seeds. On resort islands, bartenders craft cocktails and doctor-developed elixirs that draw on local ingredients like sarsaparilla root, hibiscus, and young coconut pulp.

This guide covers the drinks you should try in the Maldives — from the everyday to the ceremonial, the non-alcoholic to the mildly fermented — and explains where to find them and how to navigate the country’s strict alcohol regulations.

Whether you’re staying on a local island or a resort, the drinks below cover the full range of what the Maldives has to offer — from daily staples to special-occasion elixirs.

Use the overview table to get a quick sense of what’s available, then read on for the full story on each drink.

Here’s a quick comparison of the main drinks you’ll encounter, from the everyday to the ceremonial.

Each row covers flavor, where to find it, and the kind of traveler who’ll appreciate it most.

Sai: The Island’s Social Brew

Everyday Maldivian life runs on Sai. This strong black Ceylon-style tea is typically sweetened and served hot, consumed throughout the day but especially in the mornings and evenings. It’s almost always accompanied by Hedhikaa — short eats like bajiya (samosas), gulha (fried fish balls), and masroshi (stuffed flatbread). Occasionally it’s flavored with cardamom or condensed milk. You’ll find Sai in every household, at every office break, and at beachside gatherings across the islands.

Order it at any local café on Maafushi, Hulhumalé, or Malé. A breakfast of Sai with Hedhikaa typically runs roughly $3–$5 USD. For a deeper dive into the food that accompanies this daily ritual, our guide to Garudhiya covers another cornerstone of Maldivian cuisine.

Raa: The Traditional Palm Toddy

What do fishermen and farmers drink after a long day under the tropical sun? Raa — fermented sap collected from the crown of coconut or palm trees. It’s slightly sweet and tangy, and becomes mildly alcoholic as it ferments. In island homes, it’s served to guests as a welcome drink, and it carries cultural weight as a symbol of self-reliance and resourcefulness. Because of its alcohol content, its sale is restricted on some islands.

You won’t find Raa in a resort bar. To try it, ask your guesthouse host on a local island to arrange a tasting with a toddy tapper — known locally as a raa veriyaa. It’s a cultural experience, not a commercial product. For more on the home cooking that defines Maldivian island life, see our piece on family recipes and culinary traditions of the Maldives.

Kurumba: Young Coconut Water

Kurumba is the young green coconut water sold by roadside vendors and served in resorts across the Maldives. It’s hydrating, packed with electrolytes, and has a sweet, slightly nutty flavor. It’s served chilled, straight from the fruit. After you drink the water, the tender flesh inside can be scooped out and eaten. It’s a popular post-snorkeling or post-sunset walk refreshment.

For families, this is the easiest drink to find and the one that appeals to all ages. If your kids are hesitant about trying local foods, Kurumba is a safe, familiar entry point — it’s just coconut water, but it tastes noticeably fresher and sweeter than anything from a carton. Pair it with some of the sweet treats of the Maldives for a complete island snack.

Kaashi Lunbo & Ramadan Drinks

Some of the most traditional Maldivian drinks never appear on a menu. Kaashi Lunbo is a home-style coconut milk beverage blended with screwpine (kashikeyo) essence, boiled breadfruit, banana, or sweet yam puree. It’s rarely found in shops — it’s made at home, especially during Ramadan and celebrations.

During Ramadan, special drinks break the fast after sunset. Faloodha combines rose syrup, milk, vermicelli, basil seeds, and jelly. Rooh Afza milkshakes — inspired by Indian traditions — are also common, along with sweetened coconut water blended with dates or dried fruit. On local islands, restaurants close during daylight hours during Ramadan, so these drinks are available at local cafés only after sunset. If you’re visiting during the fasting month, our vegetarian’s guide to Maldivian cuisine covers what to expect on local islands during Ramadan.

Nutraceutical Elixirs at The Lantern Bar

At Kanifushi Maldives, Food & Beverage Manager Tg. Raman launched The Lantern Bar in July 2024 with a goal: create a complete gastronomic experience where drinking is part of the flavor journey. The bar is tucked among vegetation and coral beach near Just Veg — the first vegetarian restaurant in the Maldives — and its centerpiece is a chandelier of hundreds of colored lanterns that give the space a warm, Arabian atmosphere.

Every drink on the menu was developed with a doctor and labeled with its nutraceutical properties. They’re non-alcoholic by default, but can be made alcoholic on request with premium spirits. The list includes:

• Hibiscus Flower Lemonade — hibiscus, lemon, cardamom, honey; labeled as a refresher against acidity and heartburn; pairs well with gin.
• Buttermilk Cilantro Elixir — coriander, cumin, turmeric, salt, buttermilk or almond or coconut milk; soothes IBS and heartburn.
• Sarsaparilla Cooler — sarsaparilla root, lemon, cardamom, honey; antiviral, anti-inflammatory, antioxidant; pairs with dark rum.
• Coconut Milk Cooler — young coconut pulp and water, celery, raw cane sugar, mint; a natural refresher.
• Tamarind Chatpato Shot — tamarind, pepper, cumin, raw cane sugar; cleanses bladder, promotes digestion.
• Aloe Vera Elixir — aloe vera, elderflower syrup, turmeric, ginger ale; refreshing and antioxidant; pairs with gin.

The elixir menu changes with seasonal ingredients, so what’s available during your visit may differ from this list.

Each drink can be ordered non-alcoholic or with a premium spirit added — the bartenders know which pairings work best.

Modern Mocktails & Island Sips

On Dhigurah, Ukulhas, and Hulhumalé, beach cafés and resort lounges serve mocktails built around papaya, passion fruit, and mint. Coconut smoothies blended with pineapple or banana are common, and iced chai and spiced lattes get local twists like cardamom or coconut milk. These are the modern face of Maldivian non-alcoholic drinking — accessible, familiar, but built with island ingredients.

Most resort bars also serve classic tropical cocktails like the Sunset Lagoon — light rum, blue Curaçao, pineapple juice, orange juice, grenadine, and a cherry garnish — but the mocktails are where you’ll find more local character. For more on the fresh, sustainable ingredients that go into these drinks, see our guide to island-to-table cuisine in the Maldives.

Where and How to Drink in the Maldives

Understanding the rules and costs around drinking in the Maldives is essential for a smooth trip.

Alcohol Regulations

On local islands, you pay in Maldivian Rufiyaa (MVR) to avoid the inflation that comes with USD pricing, and cash is the standard. Resort cocktails typically run $8–$15 USD, while a full day of simple meals on a local island like Maafushi or Hulhumalé is roughly under $17 USD.

Resort casual buffet dinners run $30–$50 USD per person, à la carte mains $20–$40 USD, and special seafood or underwater dining experiences $60–$100+ USD.

Costs: Local vs Resort

On local islands, main courses range roughly $4–$15 USD, and short eats (snacks like bajiya and gulha) cost about $0.20–$0.70 USD per piece. Breakfast with Sai and Hedhikaa typically runs $3–$5 USD.

At resorts, the price gap is significant — but you’re paying for the setting, the service, and in many cases the ability to drink alcohol legally.

Ramadan

During Ramadan, restaurants on local islands are closed during daylight hours. Avoid eating or drinking in public on local islands during fasting hours unless you’re in a resort. After sunset, local cafés serve Faloodha, Rooh Afza milkshakes, and other traditional Ramadan drinks. The month can be a great time to experience these special beverages, but plan around the schedule.

Before You Go — Maldivian Drinks

Can you drink alcohol on local islands in the Maldives?

No. Alcohol is prohibited on all inhabited local islands. It’s only available on private resort islands and liveaboards. Resort cocktails typically cost $8–$15 USD.

On local islands, stick to Sai, Kurumba, and other non-alcoholic options. Your guesthouse host can help you arrange a Raa tasting if you want to try the one traditional mildly alcoholic drink — but that requires special permission.

What is the most common non-alcoholic drink in the Maldives?

Sai — sweetened black Ceylon-style tea — is consumed all day, every day, across all islands. It’s served in households, offices, and beachside gatherings, often with Hedhikaa (short eats).

A breakfast of Sai with Hedhikaa typically costs roughly $3–$5 USD on local islands. It’s the easiest local drink to find and try.

Where can I try Raa (palm toddy)?

You need to ask your guesthouse host on a local island to arrange a tasting with a toddy tapper (raa veriyaa). It’s not sold in shops or resort bars due to its alcohol content.

Raa is a cultural experience — it’s served as a welcome drink in island homes and carries symbolic weight. Approach it with respect, and consume it only with local permission.

What should I drink during Ramadan in the Maldives?

Faloodha (rose syrup, milk, vermicelli, basil seeds, jelly) and Rooh Afza milkshakes are traditional Ramadan drinks. Local cafés serve them after sunset.

During daylight hours, avoid eating or drinking in public on local islands. Resorts operate normally, but local island restaurants close until iftar (the sunset meal).

Are there non-alcoholic options at resorts?

Yes — most resort bars serve mocktails, fresh juices, and coconut water. The Lantern Bar at Kanifushi Maldives has a full menu of doctor-developed non-alcoholic elixirs that can be made alcoholic on request.

Resort mocktails often use local fruits like papaya and passion fruit, and coconut smoothies are common. Prices for non-alcoholic drinks are generally lower than the $8–$15 USD cocktail range.

Beyond the Coconut

The Maldives’ drinking culture isn’t a monolith — it’s Sai shared over a morning conversation on Maafushi, Raa poured ceremonially in an island home, and a Sarsaparilla Cooler sipped under colored lanterns at Kanifushi. Each drink tells a piece of the story. If you’re curious about the food that accompanies these drinks, our guide to family recipes and culinary traditions of the Maldives is a good next stop.

References

MT Magazine. “What Do You Drink in the Maldives? Local Fermented Syrups and Nutraceutical Elixirs.” MT Magazine Blog, 2024. ↗

A Maldives. “Maldives Local Food Guide 2026.” A Maldives Blog, 2025. ↗

HIDMC. “Traditional Maldivian Beverages: From Sai to Raa.” HIDMC Blog. ↗

For more on Maldivian food culture, browse our guides to Garudhiya, sweet treats and refreshments, vegetarian delights beyond seafood, and sustainable island-to-table dining.