Whipped Frozen Lemonade with Coconut Milk

Why You’ll Love This Recipe

• Creamy yet refreshing with the tropical richness of coconut milk balanced by bright lemon flavor.
• Easy and quick to prepare using just a few simple ingredients.
• Lightly sweetened with lemon sugar for an extra burst of citrus aroma and flavor.
• Perfect for summer parties or a cool snack anytime.
• Dairy-free and vegan-friendly.

Ingredients

Whipped Frozen Lemonade

• 2 cups lemonade (homemade or store-bought)
• 1/4 cup lemonade (extra, for blending)
• 1 (13.5 oz) can unsweetened full-fat canned coconut milk or coconut cream
• Juice and zest from 1 lemon (optional, for extra brightness)

Lemon Sugar

• 2 tablespoons granulated sugar
• 1 small lemon (for zest and garnish)

Directions

1. Prepare the lemon sugar:
   Zest the small lemon finely and mix the zest with the granulated sugar. Set aside for garnish.
2. Freeze the lemonade:
   Pour 2 cups of lemonade into a shallow dish and freeze until solid, about 3-4 hours or overnight.
3. Blend the whipped frozen lemonade:
   Scoop the frozen lemonade chunks into a blender. Add the 1/4 cup extra lemonade, the full can of coconut milk or cream, and the lemon juice and zest (if using). Blend on high until light and fluffy, scraping down the sides as needed.
4. Serve:
   Pour the whipped frozen lemonade into glasses. Sprinkle lemon sugar on top and garnish with a lemon slice or zest curls.

Servings and Timing

• Serves 4.
• Prep time: 10 minutes (plus freezing time).
• Total time: About 4 hours (mostly freezing).

Storage/Reheating

• Best enjoyed fresh but can be stored in the freezer in an airtight container for up to 2 days.
• Thaw slightly and whisk before serving if needed.

Variation Ideas

• Add fresh herbs: Muddle mint or basil into the lemonade before freezing for a fresh herbal note.
• Sweeten naturally: Substitute granulated sugar with maple syrup or agave syrup in the lemon sugar.
• Make it sparkling: Use sparkling lemonade or add soda water just before serving for a fizzy version.
• Add tropical fruits: Blend in frozen pineapple or mango chunks for a fruity twist.
• Use lime instead of lemon: Swap lemon juice and zest with lime for a tangy variation.

FAQs

Can I use canned coconut milk with preservatives or low-fat versions?

Full-fat canned coconut milk or cream works best for creamy texture. Low-fat or varieties with preservatives may not whip as well.

Can I make this without a blender?

Blending is needed to achieve the light, fluffy texture, so a blender or food processor is recommended.

How can I make it less sweet?

Adjust the amount of sugar in the lemon sugar or use unsweetened lemonade.

Can I prepare this in advance?

Yes, freeze the lemonade ahead, then blend right before serving for best texture.

Is this recipe dairy-free?

Yes, it uses coconut milk instead of dairy cream, making it vegan and dairy-free.

Can I use fresh squeezed lemonade?

Absolutely! Fresh lemonade adds vibrant flavor and works perfectly.

Conclusion

Whipped Frozen Lemonade with Coconut Milk is a luscious, icy beverage that combines tropical creaminess with zesty citrus for a refreshing treat. Quick to make and full of bright flavor, it’s an ideal drink to cool off and impress guests with a fun twist on classic lemonade.

Whipped Frozen Lemonade with Coconut Milk

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A creamy, icy beverage blending tangy lemonade with rich coconut milk and lightly sweetened lemon sugar for a tropical, refreshing twist perfect for hot days or any time you want a cool, vibrant drink.

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: About 4 hours
• Yield: 4 servings
• Category: Beverage
• Method: Freezing and blending
• Cuisine: Tropical

Ingredients

2 cups lemonade (homemade or store-bought)

1/4 cup extra lemonade (for blending)

1 (13.5 oz) can unsweetened full-fat canned coconut milk or coconut cream

Juice and zest from 1 lemon (optional, for extra brightness)

2 tablespoons granulated sugar (for lemon sugar)

1 small lemon (for zest and garnish)

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Instructions

1. Zest the small lemon finely and mix with granulated sugar; set aside for garnish.
2. Pour 2 cups lemonade into a shallow dish and freeze until solid, about 3–4 hours or overnight.
3. Scoop frozen lemonade chunks into a blender; add 1/4 cup extra lemonade, coconut milk or cream, and lemon juice and zest if using. Blend on high until light and fluffy, scraping sides as needed.
4. Pour whipped frozen lemonade into glasses; sprinkle with lemon sugar and garnish with lemon slice or zest curls.

Notes

Use full-fat canned coconut milk for best creamy texture; low-fat or preservative versions may not whip well.

Blender or food processor is recommended to achieve the fluffy texture.

Adjust sweetness by modifying lemon sugar or using unsweetened lemonade.

Freeze lemonade ahead and blend just before serving for best texture.

Fresh lemonade adds vibrant flavor but store-bought works too.

Nutrition

• Serving Size: 1 glass
• Calories: 150
• Sugar: 18g
• Sodium: 20mg
• Fat: 7g
• Saturated Fat: 6g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg