And this summer, we’re going to do it grandly. We are going to embrace the heat. We are going to pretend we are someplace tropical and glamorous. Our summer house awaits… uh, in the blender.
My editor went to Colombia in March and came back ecstatic that she’d found the MOST DELICIOUS BEVERAGE EVER (all caps, even, from an editor so you know it was major), limonada de coco, which is essentially coconut milk, lime juice, sugar and ice ground together into what I’d probably call coconut limeade slushie but sounds, like most things, much more glamorous in Spanish. And yes, you can put rum in it too. But we did not. My son decided one hour into yesterday’s 90 degree morning yesterday that he’d had eee-nufff of the heat and of having an Ace bandage on his sprained ankle and no, he would not, could not, stop yelling. I hear you, kid, I really do. And so we decided that only a South American brain freeze would make things better and look, I don’t mean to oversell them, I don’t, but you must believe me when I tell you: this drink solves everything. It will make the stickiest weather seem bearable, it will make you feel like you’re on vacation when you’re not, and it will make you wish sandal season were longer, if only it meant you could have one of these a day.
One year ago: Espresso Granita with Whipped Cream
Two years ago: Cold Rice Noodles with Peanut-Lime Chicken
Three years ago: Linguine with Pea Pesto
Four years ago: Chocolate Doughnut Holes
Five years ago: Spanikopita Triangles + Then Some
Six years ago: Pizza with Red and Yellow Peppers
Seven years ago: Strawberry Tart
Frozen Coconut Limeade [Limonada de Coco]
I understand this to be mostly a Northern Colombian drink, though I’d be happy to go investigate this in person if it is necessary to maintain the quality editorial on this site. Which it is, right? Right?
This drink is as tart as a good glass of lemonade and as refreshing as a slushie with the decadence of a milkshake. It’s barely sweet, simple as written and, I imagine, endlessly tweakable with whatever sounds good to you. I don’t think it would be unwelcome with mango or pineapple chunks blended in. I bet you could use canned cream of coconut (the sweet stuff) or sweetened condensed milk as a sweetener instead of sugar. You could add cinnamon or nutmeg on top, Caribbean-style. You could add white rum, grownup-style. You could make it sweeter, kid-style. But we had it just like this, and we’re going to do it again all summer.
Yield: 3 cups (we divided into 4 8-ounce glasses)
2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)
Lime slices for garnish
Blend every thing until it reaches your desired consistency — almost smooth, for a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime and don’t forget to share.