Frozen Coconut Smoothie (Cocada Venezolana)

Frozen coconut smoothie (cocada Venezolana)

 The Spruce

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
845 Calories
55g Fat
79g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 845
% Daily Value*
Total Fat 55g 70%
Saturated Fat 45g 226%
Cholesterol 52mg 17%
Sodium 292mg 13%
Total Carbohydrate 79g 29%
Dietary Fiber 11g 40%
Protein 16g
Calcium 464mg 36%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frozen drinks and smoothies are popular throughout South America, the continent is home to an amazing array of tropical fruits that are perfect for blending and juicing. This particular drink from Venezuela is very simple, just fresh coconut mixed with some milk and ice, and sprinkled with a bit of cinnamon. It's sweet but refreshing, perfect for a hot summer day.

Condensed milk is a popular ingredient in South American frozen drinks, but if you prefer less sweetness, you can use regular milk (and/or coconut milk), and add sugar to taste. This drink is especially smooth and creamy if you make it with an industrial strength blender, such as a Vitamix. 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. Learn how to open a coconut and make coconut milk.


  • 14 ounces coconut (frozen fresh, shredded)
  • 1 cup milk
  • 1/4 cream of coconut
  • 1 14-ounce can of ​condensed milk
  • 1 teaspoon vanilla
  • Pinch of salt
  • Ice
  • Dash of cinnamon

Steps to Make It

  1. 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 desired texture.

  2. 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.