Batida de Côco

Batida de Côco is a creamy, frosty Brazilian cocktail with the sweet aroma of coconut and the gentle warmth of cachaça. Smooth, rich, and easy to drink, it lands somewhere between a tropical milkshake and a classic beachside cocktail.

Nutrition · per serving

320kcal

3gProtein

25gCarbs

10gFat

1gFiber

2 servings

Ingredients

6 items

Batida

cachaça120 ml

coconut milk160 ml

sweetened condensed milk100 g

ice cubes200 g

lime zest1 tsp, finely grated (optional)

shredded dried coconut10 g, for garnish (optional)

Tips

•For the best texture, use well-shaken full-fat coconut milk; separated coconut milk can make the drink uneven.
•If you prefer a less sweet classic-style batida, reduce the condensed milk to 80 g.
•A cocktail shaker can be used instead of a blender: shake vigorously with crushed ice, then strain or serve over the ice for a looser texture.
•Serve with salty snacks such as roasted peanuts or cassava chips to balance the sweetness.

Steps

1
Chill 2 small glasses if possible. Measure the cachaça, coconut milk, condensed milk, and ice so the drink blends quickly and stays very cold.
120 ml cachaça160 ml coconut milk100 g sweetened condensed milk200 g ice cubes
2
Add the cachaça, coconut milk, sweetened condensed milk, and ice cubes to a blender. Blend for 15–25 seconds until smooth, frothy, and lightly thickened. Do not overblend, or the ice will melt too much and dilute the drink.
120 ml cachaça160 ml coconut milk100 g sweetened condensed milk200 g ice cubes
3
Taste and adjust the texture if needed: for a thicker, colder batida, add a little more ice and pulse briefly; for a slightly stronger drink, keep it as is rather than thinning it further.
4
Pour immediately into the chilled glasses. If using, finish with a little lime zest and shredded dried coconut on top for aroma and texture. Serve at once while icy and creamy.
1 tsp, finely grated (optional) lime zest10 g, for garnish (optional) shredded dried coconut

Origin & History

Batidas are a family of Brazilian blended or shaken cocktails traditionally made with cachaça, fruit, sugar, or creamy ingredients. Batida de Côco became especially popular in coastal areas and bars for its rich, tropical flavor, combining Brazil's sugarcane spirit with coconut in a simple, festive drink.

brazilian cocktail coconut cachaça vegetarian beginner no-cook

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Steps

Chill 2 small glasses if possible. Measure the cachaça, coconut milk, condensed milk, and ice so the drink blends quickly and stays very cold.

120 ml cachaça160 ml coconut milk100 g sweetened condensed milk200 g ice cubes

Add the cachaça, coconut milk, sweetened condensed milk, and ice cubes to a blender. Blend for 15–25 seconds until smooth, frothy, and lightly thickened. Do not overblend, or the ice will melt too much and dilute the drink.

120 ml cachaça160 ml coconut milk100 g sweetened condensed milk200 g ice cubes

Taste and adjust the texture if needed: for a thicker, colder batida, add a little more ice and pulse briefly; for a slightly stronger drink, keep it as is rather than thinning it further.

Pour immediately into the chilled glasses. If using, finish with a little lime zest and shredded dried coconut on top for aroma and texture. Serve at once while icy and creamy.

1 tsp, finely grated (optional) lime zest10 g, for garnish (optional) shredded dried coconut

Origin & History