Batida de CocoCoconut Cocktail
Blended Cachaça Coconut Cream, the Beach Bar Classic.
Batida — the beaten drink — is cachaça's blender branch of the family, and coconut is its flagship: beach kiosk white, sweet enough for the sun, and stronger than it tastes. Every Brazilian seaside town smells faintly of this at four in the afternoon.
Ingredients
- 400 ml coconut milk (1 can)
- 120 ml cachaça
- 4 tbsp sweetened condensed milk
- 2 cups ice
- 1 tsp vanilla extract (optional)
- Ground cinnamon, to dust
Method
- BlendBlend the coconut milk, cachaça, condensed milk, vanilla, and ice until completely smooth and uniformly frothy, about 30 seconds.
- PourPour into short cold glasses without straining — the foam is part of the drink.
- DustDust with cinnamon and serve at once with a spoon-straw.
Questions
How long does Batida de Coco take?
about 5 minutes of prep — yielding 4 glasses.
What is the ideal cachaça-to-coconut ratio?
About 120 ml cachaça to 400 ml coconut milk for four — boozy but creamy. Lean less cachaça and it is dessert; more and it is a mistake.
Can I use coconut cream?
Coconut cream makes a thicker, richer batida — cut it with regular milk or water to keep it pourable. The can of coconut milk is the balanced standard.