Whipped Frozen Lemonade with Coconut Milk
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.
- 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)
Instructions
- Zest the small lemon finely and mix with granulated sugar; set aside for garnish.
- Pour 2 cups lemonade into a shallow dish and freeze until solid, about 3–4 hours or overnight.
- 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.
- 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
