Imagine a drink so refreshing and unique that one sip transports you straight to a tropical beach, combining the tangy brightness of limes with the creamy richness of coconut and the velvety sweetness of sweetened condensed milk. This Brazilian Lemonade with Coconut is a twist on the beloved Brazilian drink called “limonada suíça” (Swiss lemonade), which despite its name contains no lemons at all but rather whole limes blended with sweetened condensed milk. The addition of coconut takes this already special drink to new heights, adding tropical flair and extra creaminess that makes it taste like a dessert in a glass. The secret to this drink’s magic is blending whole limes—skin and all—which releases aromatic oils from the peel while the sweetened condensed milk mellows any bitterness. It’s creamy but refreshing, sweet but tangy, and has a beautiful pale green color that looks as inviting as it tastes. Perfect for hot summer days, pool parties, or anytime you need instant vacation vibes, this drink is guaranteed to become your new favorite refreshment.
Serving Quantity: 6 servings
Cooking Time: 10 minutes (no cooking required)
Nutrition Information (per serving):
- Calories: 185
- Protein: 3g
- Fat: 4g
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 33g
- Sodium: 45mg
1. Gather Your Ingredients
For the Brazilian coconut lemonade:
- Four large limes, washed and scrubbed thoroughly
- One 14-ounce can sweetened condensed milk
- Half cup coconut cream (from a can of full-fat coconut milk)
- Four cups cold water, divided
- Two cups ice cubes
- Quarter cup granulated sugar (optional, adjust to taste)
- Pinch of salt
For serving:
- Additional ice cubes
- Lime slices for garnish
- Fresh mint sprigs
- Shredded coconut, toasted (optional)
- Coconut water for a lighter version (optional)
2. Prepare the Limes
Wash the limes thoroughly under cold running water, scrubbing them with a vegetable brush to remove any wax, dirt, or pesticide residue. This step is crucial since you’ll be blending the entire lime including the peel. Pat the limes completely dry with a clean towel. Cut off and discard the very ends of each lime where they were attached to the tree, as these spots can be bitter. Cut each lime into quarters, then cut each quarter in half again so you have 8 pieces per lime, 32 pieces total. Remove any visible seeds from the lime pieces as these can add bitterness. The lime pieces should be roughly chopped and ready for the blender.
3. Prepare the Coconut Cream
If using canned coconut milk, refrigerate the can overnight or for at least 4 hours. The cream will solidify and rise to the top. Open the can and scoop out the thick coconut cream from the top, leaving the watery liquid behind. You need half a cup of this thick cream. If you can’t find coconut cream or don’t have time to chill coconut milk, you can use full-fat canned coconut milk, though the coconut flavor will be slightly less intense. Alternatively, use coconut milk powder mixed with less water than directed for a thicker consistency. Set the coconut cream aside at room temperature so it’s easy to blend.
4. First Blend with Water
Place the lime pieces in a high-powered blender. Add two cups of cold water. Blend on high speed for exactly 15 to 20 seconds. This brief blending time is crucial—you want to break down the limes and extract their juice and essential oils, but blending too long will pulverize the white pith and make the drink bitter. The mixture should look pale green and frothy with visible lime pieces still present. Don’t blend it smooth at this stage. You should still see chunks of lime peel floating in the liquid.
5. Strain the Lime Mixture
Pour the blended lime mixture through a fine mesh strainer set over a large bowl or pitcher. Use a spoon to press down on the solids to extract as much liquid as possible, but don’t press so hard that you force pulp through the strainer. You want the flavorful liquid but none of the bitter pith or large pieces of peel. Discard the solids left in the strainer. The strained liquid should be pale green or almost white, aromatic, and slightly cloudy. This is the foundation of your Brazilian lemonade.
6. Blend with Remaining Ingredients
Pour the strained lime liquid back into the clean blender. Add the sweetened condensed milk, coconut cream, the remaining two cups of cold water, two cups of ice cubes, and a pinch of salt. The salt enhances all the flavors and balances the sweetness. If you prefer your drinks quite sweet, add the quarter cup of sugar at this point as well. Blend on high speed for 30 to 45 seconds until the mixture is completely smooth, frothy, and the ice is crushed. The drink should be pale green with a creamy, slightly thick consistency similar to a smoothie or milkshake.
7. Taste and Adjust
Pour a small amount into a glass and taste it carefully. Assess the balance of flavors. If it’s too tart, add more sweetened condensed milk or sugar, one tablespoon at a time, blending briefly after each addition. If it’s too sweet, add the juice of an additional lime or a splash of lime juice. If it’s too thick, add more cold water or coconut water. If the coconut flavor isn’t strong enough, add more coconut cream. The perfect Brazilian lemonade should be creamy, refreshing, sweet but tangy, with a noticeable coconut presence that doesn’t overpower the lime. Remember that as the ice melts, the drink will become slightly more diluted and less sweet.
8. Chill if Needed
If serving immediately, the drink should already be cold from the ice blended into it. If you’re making it ahead or want it extra cold, pour the blended lemonade into a pitcher and refrigerate for at least 30 minutes. Give it a good stir before serving as the mixture can separate slightly as it sits. The coconut cream may rise to the top, so stirring reincorporates everything. If making several hours ahead, you may want to blend with less ice initially and add fresh ice when serving to prevent excessive dilution.
9. Serve with Style
Fill tall glasses with fresh ice cubes. Give the lemonade one final stir or shake, then pour it over the ice, filling each glass about three-quarters full. The drink should be frothy on top with a beautiful pale green color that’s inviting and tropical-looking. Garnish each glass with a lime slice on the rim. Tuck a sprig of fresh mint into each glass for aroma and visual appeal. If desired, sprinkle a small amount of toasted shredded coconut on top of the frothy surface for extra coconut flavor and a professional presentation. Serve immediately with thick straws for sipping.
10. Variations and Serving Suggestions
For a lighter version, replace one cup of water with coconut water for extra coconut flavor and natural electrolytes. For a boozy adult version, add two ounces of white rum, cachaça (Brazilian rum), or coconut rum to each glass. For extra tropical flair, blend in half a cup of fresh pineapple chunks or mango. For a dairy-free version, the sweetened condensed milk can be replaced with sweetened condensed coconut milk, though this will make the drink quite coconut-forward. This drink pairs beautifully with Brazilian dishes like feijoada, pão de queijo, or grilled meats, but it’s also perfect on its own as a refreshing treat on a hot day.
Tips for Perfect Results
- Wash the limes thoroughly since you’re blending the entire fruit including the peel. Any wax or pesticides will end up in your drink.
- Blend the limes with water for only 15 to 20 seconds. Overblending releases bitter compounds from the pith and makes the drink unpleasantly bitter.
- Strain thoroughly to remove all solids. Any pieces of peel or pith that make it through will create an unpleasant texture and bitter taste.
- Use sweetened condensed milk, not evaporated milk or regular milk. The sweetened condensed milk is what gives this drink its signature creamy sweetness.
- Adjust sweetness to your preference. Some people like it quite sweet while others prefer it more tart. Start with less sweetener and add more if needed.
- Serve immediately or within a few hours for best flavor and texture. This drink doesn’t store well for days as it can separate and the flavors dull.
- Don’t skip the ice in the blending process. It helps create that frothy, slushy texture that makes this drink special.
- Use full-fat coconut cream for the richest coconut flavor. Light coconut milk won’t provide the same creamy texture or intense taste.
- The pinch of salt is important. It balances the sweetness and enhances all the other flavors without making the drink taste salty.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Shake or stir vigorously before serving as the mixture will separate. The texture won’t be quite as perfect as freshly made, but the flavor will still be delicious. You can also freeze leftovers in ice pop molds for a refreshing frozen treat that’s perfect for hot summer days.
