Limonada de Coco (Colombian Coconut Limeade)

Before you start

Limonada de coco is a blended coconut limeade popular along Colombia's Caribbean coast. It is thick, frosty and pale, with a tart lime edge cutting through rich coconut. The texture comes from blending lime juice, coconut and a generous amount of ice until the drink turns smooth and foamy, somewhere between a smoothie and a slush.

The coconut product matters most. Cream of coconut is sweetened and syrupy and gives the drink its body and most of its sugar; coconut milk adds richness without sweetness. Using both gives a balanced result. Do not confuse cream of coconut with coconut cream, which is unsweetened. Use fresh lime juice only; the lime oils and acid are what keep this from tasting like a dessert.

Ingredients

• 90 ml (3 oz) fresh lime juice — about 4 limes
• 120 ml (½ cup) cream of coconut — sweetened, sold canned or in squeeze bottles
• 120 ml (½ cup) full-fat coconut milk — unsweetened, shaken well
• 1 to 2 tbsp granulated sugar — optional, to taste
• 3 cups (about 450 g) ice cubes
• Optional lime zest or toasted coconut flakes — for garnish

Method

1. Shake the coconut milk can well before opening; the fat separates as it sits. Stir the cream of coconut too.
2. Juice the limes and strain out seeds. If you want garnish, zest one lime before juicing.
3. Add the lime juice, cream of coconut and coconut milk to the blender. Blend for 5 seconds and taste; add sugar if it is too tart for you.
4. Add the ice and blend on high for 30 to 45 seconds, until smooth and frothy with no ice chunks.
5. Pour into tall glasses and top with a little lime zest or toasted coconut. Serve immediately.

Tips for success

• If your blender struggles with ice, add 60 ml cold water to help it catch.
• Toast coconut flakes in a dry pan over medium heat for 2 to 3 minutes, stirring, until golden. Watch closely; they burn quickly.
• Chill the coconut milk and cream of coconut beforehand so the drink stays thick longer.

Substitutions

Cream of coconut

Use 120 ml coconut cream plus 50 g sugar. The drink will be slightly less glossy but similar in flavor and sweetness.

Coconut milk

Light coconut milk makes a thinner, icier drink. Coconut water makes a much lighter, less creamy limeade.

Lime juice

Lemon juice works in a pinch but tastes rounder and less sharp. Limes are traditional.

Variations

Pineapple coconut limeade

Add 100 g frozen pineapple chunks and reduce the ice by 1 cup.

Minty limonada de coco

Blend 6 mint leaves with the lime juice before adding the ice.

Troubleshooting

Grainy, separated texture

The coconut fat solidified on the ice. Blend longer, use room-temperature coconut milk, or add a splash of warm water before the ice.

Too sweet and heavy

Add 15 ml more lime juice and a handful of ice, then blend again.

Watery, not frosty

Not enough ice, or it was blended too long. Add more ice and blend in short bursts.

Storage

Serve immediately; it separates and melts within about 15 minutes. Transfer leftover opened coconut milk and cream of coconut to covered containers and refrigerate for up to 4 to 5 days.