Batida de Coco: Brazilian Coconut Cocktail
The creamy drink that turns up at every Brazilian celebration and never misses Christmas Eve: coconut milk, condensed milk and cachaça, blended with ice until it is almost a drinkable ice cream. Ten minutes to make, and half an hour in the fridge does it good.
Ingredients
- 400 ml coconut milk
- 395 g condensed milk (1 tin)
- 200 ml cachaça
- 200 g ice cubes
- Lime zest (optional)
- Desiccated coconut for the rim
Method
- 1
Chill the coconut milk and the condensed milk before you start. Cold, less ice melts as you blend and the drink does not turn watery.
- 2
Blend the coconut milk with the condensed milk until smooth, with no lumps.
- 3
Add the cachaça and blend a few seconds more, just enough to combine.
- 4
Add the ice and blend at full power until foamy and thick.
- 5
Put the jug in the fridge for 30 minutes. The foam settles and it pours creamier.
- 6
Run the rim of the glasses through lime and then through desiccated coconut, and serve ice cold.
- 7
Keep any leftovers covered in the fridge and blend again before serving: it separates, but it comes back together.