Batida de Côco

Ingredients

Instructions

1. 1

   Chill 2 small glasses if possible. Measure the cachaça, coconut milk, condensed milk, and ice so the drink blends quickly and stays very cold.

2. 2

   Add the cachaça, coconut milk, sweetened condensed milk, and ice cubes to a blender. Blend for 15–25 seconds until smooth, frothy, and lightly thickened. Do not overblend, or the ice will melt too much and dilute the drink.

3. 3

   Taste and adjust the texture if needed: for a thicker, colder batida, add a little more ice and pulse briefly; for a slightly stronger drink, keep it as is rather than thinning it further.

4. 4

   Pour immediately into the chilled glasses. If using, finish with a little lime zest and shredded dried coconut on top for aroma and texture. Serve at once while icy and creamy.

Nutrition per serving

Notes

• •For the best texture, use well-shaken full-fat coconut milk; separated coconut milk can make the drink uneven.
• •If you prefer a less sweet classic-style batida, reduce the condensed milk to 80 g.
• •A cocktail shaker can be used instead of a blender: shake vigorously with crushed ice, then strain or serve over the ice for a looser texture.
• •Serve with salty snacks such as roasted peanuts or cassava chips to balance the sweetness.

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