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Batida de coco
Coconut cachaça cocktail
Batida de coco: cachaça blended thick and cold with coconut milk and condensed milk, the sweet beach drink of Salvador
Along the barracas of Salvador's beaches and at the June São João parties across Bahia, batida de coco comes out of the blender in jugs, poured into plastic cups and drunk while the forró plays. It is a drink for adults only that hides its strength well: creamy, cold and sweet like a coconut milkshake, with cachaça warming the finish rather than shouting. The texture should be thick but pourable, pale ivory, with a soft froth on top. The common mistake is blending the ice for too long, which leaves a thin, watery drink that separates into a fatty layer within minutes. Blend the liquids smooth first, then add the ice and pulse only a few times, until the noise from the blender goes quiet and smooth. It is ready when no lumps of ice rattle and the batida coats the side of the glass. Because it tastes so gentle, keep the cups small and drink responsibly. Chef's tip: chill the cachaça, coconut milk and tin of condensed milk overnight, and you will need less ice and get a richer, denser batida.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batida
- ¾ cup cachaçawhite or lightly aged, chilled
- ¾ cup coconut milkfull fat, can shaken well
- 7 oz sweetened condensed milkabout half a 395 g tin
- 7 oz ice cubes
To serve
- 2 tbsp grated coconut (optional)unsweetened
For the alcohol-free version
- ¾ cup coconut milk (optional)
- 5 ½ oz sweetened condensed milk (optional)
- 1 cup coconut water (optional)chilled
- 7 oz ice cubes (optional)
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Method
0/6 doneStep 1: If garnishing, toast 2 tbsp grated coconut in a dry frying pan over medium heat, stirring, until golden and fragrant. Tip onto a plate to cool.
3 minStep 2: Pour ¾ cup coconut milk, 7 oz sweetened condensed milk and ¾ cup cachaça into a blender and blend on high for 20 seconds, until completely smooth and pale.
1 minStep 3: Add 7 oz ice cubes and pulse 5–6 times, about 30 seconds in all, until thick and frothy and you can no longer hear ice knocking against the jar.
1 minStep 4: Pour into small chilled glasses, scatter over the toasted coconut and serve straight away, before it starts to separate.
1 minStep 5: Alcohol-free version: blend ¾ cup coconut milk, 5 ½ oz sweetened condensed milk and 1 cup coconut water on high for 20 seconds until smooth.
1 minStep 6: Alcohol-free version: add 7 oz ice cubes and pulse until thick and quiet in the jar, then pour and serve at once.
1 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 12 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does batida de coco take?
- About 8 minutes in total: 5 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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