It’s sweet but also refreshing, perfect for a hot summer day on a nice beach. This one I actually drank while spending my summer holidays with my girls in Margarita Island. If you are feeling especially ambitious, you can use fresh coconuts and blend the coconut meat and the coconut milk together.
1 14-ounce package frozen fresh shredded coconut
1 cup milk
1/4 cream of coconut
1 ounce can condensed milk
1 teaspoon vanilla
Pinch of salt
Dash of cinnamon
Prep Time: 5 minutes
Total Time: 5 minutes
Place the frozen coconut, milk, condensed milk, pinch of salt, and vanilla in the blended. Blend until as smooth as possible. You can serve the cocada as it is, without ice, adding additional milk to achieve desired texture.
To make a frozen version, add ice and blend until desired texture is reached. (This method works well with more traditional blenders, which 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.