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Coco frio (iced coconut): recipe illustration
Appetizers & nibbles

Coco frio (iced coconut)

A fresh, creamy drink served in a coconut shell or a large glass, made from coconut water, grated flesh, crushed ice and condensed milk. It is best enjoyed very cold, especially on hot island days.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Make a hole in the coconuts with a screwdriver or a pointed knife, then pour the coconut water into a bowl. Keep 200 ml.
  2. Open the nuts by striking them with the back of a heavy knife, then take out the white flesh and cut it into small pieces.
  3. Blend the coconut flesh with the coconut water, condensed milk and sugar until smooth.
  4. Add the crushed ice and stir vigorously to get a slushy texture.
  5. Divide the mixture between four large glasses, or pour it back into clean coconut shells.
  6. Sprinkle with cinnamon and desiccated coconut if using, then serve straight away.

Variations and tips

Version without condensed milk. Replace the condensed milk with 150 ml of coconut milk and 2 extra spoonfuls of sugar.

Using what you can find. If fresh coconuts are hard to find, use tinned coconut water and unsweetened desiccated coconut.

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Original Ecomely recipe.