This may be my new summer drink, so much so that we made this twice in once weekend. Frozen Coconut Lemonade will be your new favorite drink to cool down and sip a decadent version of lemonade. I made this both as a cocktail and a mocktail. I’d suggest the full-fat coconut milk for a mocktail and using the proportions below for a cocktail. Either way is delicious. It’s sweet, tart, rich, and zesty.
Ingredients (makes 40 oz; serves 4).
- Juice from 3 lemons
- Zest from 1 lemon
- 3 T turbinado sugar
- 1/2 c full-fat coconut cream (from canned coconut milk) *
- 1/2 c almond milk coconut milk blend *
- 1/2 c water +
- 2-4 c ice (depending on your bender’s power)
- Lemon wedges or circles to serve
* NOTE: if you want a creamy, decadent version, use 1 c of full-fat coconut milk and omit the almond/coconut blend.
+ Use water if making lemonade as a mocktail. If making a big batch cocktails, omit water and substitute for 6-8 oz total vodka or rum, depending on how strong you’d like the drink. I used 6 oz total of vodka for a frozen cocktail.
- Combine all ingredients into blender, starting with 2 c of ice, and mix well until slush forms. Add more ice and/or water as needed and depending on desired consistency; if you have a powerful blender, you’ll need more ice.
- My blender is very efficient, and it easily incorporated the sugar.
- You can also combine zest, water, and sugar and make a simple syrup ahead of time, just allow syrup to cool to room temperature before adding.
- Transfer to 10 oz serving to a glass and garnish with lemon wedge, wheel, or twist.
Adapted from Eating Well‘s “Whipped Frozen Lemonade.”
Nutrition for 10-oz drink using half regular almond/coconut milk + half full-fat coconut milk (1 of 4 servings).
107 calories • 6.4 g fat (51%) • 13.2 g carbs (47%) • 0.5 g protein (2%) • 10.5 g sugar
Nutrition for 10-oz drink using 1 c full-fat coconut milk (1 of 4 servings).
173 calories • 12 g fat (61%) • 17 g carbs (38%) • 0.5 g protein (1%) • 13.7 g sugar