Coconut Lemonade
This Coconut Lemonade is bright, sweet-tart, and creamy! Made with fresh lime juice, coconut milk, and sweetened condensed milk for the ultimate tropical drink. Ready in 5 minutes, it's the kind of drink you'd sip in the Caribbean coast of Colombia under swaying palm trees.
Ingredients
- 20 Key limes (or 10-12 regular limes which are called Tahitian/Persian, you want to get about 1 and 1/2 cups or 375 ml lime juice in total)
- 3 cups (750 ml) water
- 1 13.5-oz can (400 ml) coconut milk (or 1 whole fresh coconut, see the Recipe Notes below for how to make your own coconut milk)
- 1 cup (300 ml) sweetened condensed milk
Instructions
- Juice the limes. Using the palm of your hands, roll the limes firmly on the counter to help release more juice. Slice in half and squeeze them with your hands, a citrus press or use a juicer. Strain the lime juice through a fine-mesh sieve to remove any seeds and pulp.
- Combine the ingredients into a pitcher. Pour the lime juice, water, coconut milk and sweetened condensed milk into a pitcher and mix until combined. Make sure to scrape the bottom as you mix because condensed milk tends to sit at the bottom.
- Chill in the refrigerator and serve over ice. Mix well before serving as sometimes ingredients can separate when sitting in the refrigerator.
- For decorating the glass (optional): Apply a thin layer of the remaining condensed milk along the rim of each glass, make sure you don't add too much or it'll drip down the glass. Add 3 tablespoon of shredded coconut to a small dish and dip the rim of the glass into the coconut until it sticks.
Notes
How To Make Coconut Milk From Whole Coconut: Make sure you get a high quality coconut: heavy (lots of meat), with an intact dark brown outer shell, and one that makes a good sloshing sound when shaken which means it has lots of coconut water and hasn't dried out. Don't buy coconuts with wet spots, mold or a cracked shell. If it has a lot of hairs on the shell, make a cut through them (at the top) and then rip them off the shell. Poke the dots at the top with a skewer or metal straw/screwdriver and pour the coconut water into a blender. Cut the flesh off the shell add to the blender with 2 cups (500 ml) water total including the coconut water (the amount of coconut water varies by coconut and its freshness so add as much extra water as you need to reach 2 cups). Blend on high. Strain the coconut water through a cheesecloth, nut milk bag or a fine-mesh sieve over a bowl or your pitcher. This is your coconut milk!
No Sweetened Condensed Milk. You can use regular white granulated sugar instead but it will reduce the creaminess a bit. Brown sugar or panela are a bit too strong for this drink and would change the flavor so I don't recommend them. Same goes for honey or maple syrup.
Canned Coconut Milk Substitutions: You can make your own from a coconut, I don't recommend carton coconut milk as it's not as creamy and rich, you can try coconut cream but use a bit less (about 1 cup or 240 ml coconut cream) since it's richer than canned coconut milk.
Storing Instructions: Store Coconut Lemonade in the refrigerator for up to 4-5 days. Make sure to mix well before serving as sometimes ingredients separate when sitting in the refrigerator.
Small Batch: To make just 2 servings, use 10 Key limes, 1 and 1/2 cups (375 ml) water, 1 cup (240 ml) canned coconut milk, 1/2 cup (150 ml) sweetened condensed milk.
Nutrition
Calories: 6kcalCarbohydrates: 1gProtein: 0.1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gCholesterol: 0.1mgSodium: 1mgPotassium: 9mgFiber: 0.1gSugar: 0.1gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 0.1mg
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