|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 40g||202%|
|Total Carbohydrate 101g||37%|
|Dietary Fiber 9g||32%|
|Total Sugars 92g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Frozen drinks and fruit smoothies were popular in Hispanic and Latin cuisines all over South and Central America long before the smoothie craze took hold in the United States. Blessed with markets rich in all sorts of delicious fruits, home cooks of this heritage usually freeze ripe fruit to avoid its spoilage and later make milk and water-based beverages that are served on a daily basis. These refreshing beverages are meant to nourish and cool you off from the scorching heat in areas where air conditioning isn't common. Now that smoothies have found a place in the daily menus of many who need a to-go meal during their busy days, many less well known smoothies, like this tasty cocada Venezolana, are making their way into the blenders of people around the world that look for innovative combinations to fill their cups. This particular drink from Venezuela is very simple: frozen coconut meat mixed with milk, condensed milk, coconut cream, ice, and a sprinkle of cinnamon. It's fairly sweet but refreshing, perfect for a hot summer day.
Condensed milk is a popular ingredient in many South American frozen drinks, but if you prefer less sweetness, you can replace it with regular milk (or coconut milk) and add sugar to taste. Likewise, you can skip the dairy ingredients and use plant-based beverages to replace the milk, such as coconut, oat, rice, or almond milk. This drink is especially smooth and creamy if you make it with an industrial high-speed blender, such as a Vitamix, but any other good quality blender will make a tasty smoothie.
You can buy frozen coconut meat from Asian grocers, online retailers, and some upscale grocery stores. If you are feeling ambitious, start with fresh coconuts, retrieve the meat, freeze, and use it in this and other recipes. If you are feeling especially ambitious, start with fresh coconuts and blend the coconut meat and the coconut milk together, adding regular milk and sugar to taste. Serve this beverage as a fun non-alcoholic brunch option or use it as a refreshing dessert mocktail at your next summer gathering. If you made the whole recipe but don't need as much, freeze the leftover cocada in popsicle molds for a fun treat.
14 ounces coconut meat, shredded, frozen
1 cup milk
1/4 cup cream of coconut
1 (14-ounce can) condensed milk
1 teaspoon vanilla extract
1 pinch salt
Ice, to taste
1 dash cinnamon
Gather the ingredients.
Place the frozen coconut, milk, condensed milk, pinch of salt, and vanilla in the blender. Blend until as smooth as possible. You can serve the cocada as is, without ice, adding additional milk to achieve your preferred texture.
To make a frozen version, add ice and blend until desired texture is reached. (This method works well with more traditional blenders. They can't completely process the coconut. The ice helps to make a more consistent texture). Serve immediately with a dash of powdered cinnamon on top of each glass.