Frozen Coconut Lemonade
This post may contain affiliate links.
Frozen Coconut Lemonade – The EASIEST THREE ingredient whipped lemonade recipe that’s creamy and refreshing with the PERFECT pop of tart lemon flavor!! You can easily spike it for an adults-only batch that’s perfect for summer days!!
Whipped Frozen Lemonade
This is going to be your new summertime favorite blended drink. It’s similar to a smoothie or frozen drink, but with more of a whipped and frothy texture than your typical smoothie or frozen drink has thanks to the coconut milk.
That coconut milk fat isn’t just good for your skin. It makes an incredibly creamy and frothy frozen drink.
It’s refreshing, creamy, and has a great balance of tart-and-sweet. If you’re looking for a lemonade recipe with plenty of lemon pop, this is exactly what you need.
I personally don’t think this tastes that coconut-forward but I also drink a ton of coconut water and coconut milk so I may not be the best judge. My daughter thought the coconut flavor is present but not overwhelming.
If you love coconut milk, this will be right up your alley. If you don’t, this may not be for you because no other type of milk is going to give you the same results so you can’t just substitute it for another milk option.
Ingredients To Make Coconut Lemonade
You literally only need three ingredients (because ice doesn’t count) to make this refreshing summery drink:
- Lemon juice
- Cold coconut milk (in a can, full-fat)
How To Make Frozen Lemonade
Begin my dissolving together lemon juice and sugar in a small kettle on the stove. This is your lemon simple syrup.
To the canister of a blender, add the lemon simple syrup and about 1/2 to 2/3 of a 14-ounce can of coconut milk, along with about 2 1/2 cups of ice cubes. This is about 10 big cubes of ice, give or take.
Blend it up and if you want it thicker or more frozen, add a bit more ice to your liking.
Spiked Frozen Lemonade
If you want to add a couple shots of vodka (fruit-flavored vodka would be great), coconut rum such as Malibu, or your favorite alcohol to the blender canister when you’re blending it up, go for it.
A spiked frozen coconut lemonade would be so refreshing in warm weather!
Coconut Milk Tips
Do not use:
- coconut cream (way too thick)
- cream of coconut (likely super sweet and what you’d use in a pina colada)
- coconut milk in a carton (either shelf-stable or refrigerated; this is way too thin and is better used for pouring over your cereal or something like that)
- coconut coffee creamer (someone will ask, just don’t use it)
- lite coconut milk in a can (I haven’t tested this recipe with lite and although possibly it could work ‘okay’, I know the final result will be much less creamy and not have the lovely whipped and frothy texture; splurge and use full-fat)
Plan ahead and refrigerate your coconut milk for at least a couple hours, although overnight or for a few days is even better. It will help in the blending process since you’re starting with a cold liquid so you won’t need to use as much ice.
It will also enable to cream to clearly rise to the top and you’ll be able to literally scoop it out of the can – not pour it out.
When it’s cold, the coconut milk will be very thick and will resemble the texture of frozen Cool Whip. Grab a spoon and plop a big blob of it in your blender, about 2/3 of the can. Not an exact science.
- 3/4 cup lemon juice (freshly squeezed is preferred)
- 3/4 cup granulated sugar
- 1/2 to 2/3 of a 14-ounce can full fat coconut milk, chilled in fridge for at least 2 hours or overnight
- 2 1/2 cups ice cubes (about 10 large cubes), or as necessary
- fresh lemon wedges or slices, optional for garnishing
- To a small kettle, add the lemon juice, sugar, and heat over medium-high heat for about 2 minutes, stirring constantly to dissolve the sugar. This is your lemon simple syrup.
- To the canister of a high-speed blonder, add the lemon simple syrup, the thick and fatty part of the coconut milk (read blog post for discussion on this), ice, and blend on high until whipped and frothy. If you want it thicker, add additional ice cubes to taste.
- Optionally garnish with lemon wedges or slices and serve immediately.
1. If you want to add a couple shots of vodka (flavored vodka would be great), coconut rum such as Malibu, or your favorite alcohol to the blender canister when you're blending it up, go for it.
2. Recipes makes enough for two large tumblers or four smaller sized portions.
Amount Per Serving: Calories: 284Total Fat: 14gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 21mgCarbohydrates: 42gFiber: 0gSugar: 38gProtein: 2g
Piña Colada Smoothie – Just four ingredients and is naturally vegan and gluten-free. It makes for a quick breakfast or a delicious poolside treat!
Coconut Cream Pie Smoothie (vegan, GF) – Tastes like a slice of coconut cream pie! Creamy, smooth, & no sugar added!
Coconut Water Champagne Fruit Punch – Light, summery, and a lovely flavor combination!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.