Whipped Frozen Lemoade With Coconut Milk

Creamy whipped frozen lemonade in a pretty glass with a sugar rim and lemon slice.

Whipped Frozen Lemoade With Coconut Milk

Hot summer days call for a large glass of extra-creamy whipped frozen lemonade made with coconut milk! Classic summer lemonade is frozen into cubes and blended with coconut milk ice cubes to make a bright and refreshing drink. Serve with a lemon-sugar rim and lemon slice for a festive beverage worthy of any backyard celebration!

Prep Time15

Freeze8

Total Time8 15

Course: Drinks

Cuisine: American

Servings: Servings

Calories: 91kcal

Author: Erin Cernich

Equipment

Ingredients

Whipped Frozen Lemonade

2 cups lemonade plus 1/4 cup for blending
1 13.5 ounce can unsweetened canned coconut cream, full fat
juice and zest from 1 lemon optional

Lemon Sugar

2 tablespoons granulated sugar
1 small lemon for zest and garnish

Instructions

Whipped Frozen Lemonade

In a liquid measuring cup, measure out the lemonade. Stir in the juice and zest from the fresh lemon. Pour into 1 ice cube tray. If you have extra lemonade, use another ice cube tray. Freeze overnight.
2 cups lemonade, juice and zest from 1 lemon
Shake the can of coconut milk. The solids and liquid have a tendency to separate and we want it to be fully blended. Pour into the other ice cube tray. Freeze overnight.
1 13.5 ounce can unsweetened canned coconut cream, full fat
In a blender, add 12 lemonade ice cubes and 3 coconut milk ice cubes. I recommend a 4:1 ratio of lemonade to coconut milk. Add 1/4 cup of lemonade in the blender. Blend until smooth and creamy. If the lemonade is too thick, drizzle in more lemonade.

Lemon Sugar

The lemon sugar rim and garnish is optional - Add the sugar and lemon zest to a small shallow dish. Massage the lemon zest with the sugar.
2 tablespoons granulated sugar, 1 small lemon
Cut the lemon into slices. Use a slice to moisten the rim of the serving glasses. Swirl the rim of the glasses in the lemon sugar.
Pour the frozen lemonade into the prepared glasses and garnish with a lemon slice.

Notes

Serving Size - This recipe is easily doubled. You'll need extra ice cube trays if you double.
Lemonade - Keep it easy and use store-bought lemonade! Use any brand you like.
Coconut Milk - This is very forgiving recipe. Use any type of coconut milk you like. Even carton cocont milk will work.
Lemonade To Coconut Milk Ratio - I recommend a ratio of 4:1 - 4 lemonade ice cubes to every 1 coconut milk ice cube.
Lemon Sugar Rim - This is totally optional, but a fun addition!
Serving Glasses - I have provided a (affiliate) link above in the recipe card for the glasses I use.
Storage - The lemonade and coconut milk ice cubes will last quite a while. I recommend using within 3 to 4 months.

Nutrition