Colombian Coconut Lemonade

Colombia, you little drinks’ wizard you! This vegan version of the popular Colombian drink ‘Limonada de Coco’ (Coconut Lemonade) is a flavour combination made in heaven.  IT’S NO JOKE.

Creamy homemade coconut ice-cream topping freshly made tangy, sweet, refreshing lemonade.  As the ice cream melts into the lemonade, the beautifully rich and creamy coconut blends perfectly with the fresh tang of the lemon.  

It’s like an ice-cream soda but much, much better.  Not to mention healthier.  And far more vegan.

Enjoy, my little fruity friends, enjoy.

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

The Video Recipe:

The Written Recipe:

Colombian Coconut Lemonade

Colombia’s take on the ice cream soda; creamy homemade coconut ice cream with tangy, refreshing lemonade. Beautiful!

5 from 3 votes

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Course: Dessert, Drinks, Sweet Treat

Cuisine: Colombian

Prep: 15 minutes mins

Total: 5 hours hrs 10 minutes mins

Serves: 6 people

Calories: 437kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

For the ice cream:

• ▢ 400 ml coconut cream (try to pick one with a strong coconut flavour (*see note))
• ▢ 350 g silken tofu
• ▢ 90 g maple syrup
• ▢ 1 tbsp vanilla extract

For the lemonade:

• ▢ 1.5 litres still water (hot)
• ▢ 350 g agave nectar (**see note)
• ▢ 6 lemons (juiced (approx 270ml))

Equipment

• Vitamix High Power Blender

Instructions

 

To make the ice cream:

• Blend the ice cream ingredients in a blender for 1-2 minutes, until smooth and combined.
  400 ml coconut cream, 350 g silken tofu, 90 g maple syrup, 1 tbsp vanilla extract
• Transfer the mix to your ice cream maker and churn according to the instructions (ours takes around 40 minutes).
• When the ice cream has finished churning, transfer it to a freezer-proof container. Gently lay some cling film over the top (touching the ice cream but not pressed in), put the lid on and pop it in the freezer to harden up for around 4 hours.
• Consume within 10 days for the best texture and flavour.
• Defrost the ice cream at room temperature for around 15 minutes before serving and use an ice cream scoop which has been stood in hot water to ease scooping.

To make the lemonade:

• Stir the agave into the hot water until fully dissolved (***see note).
  1.5 litres still water, 350 g agave nectar
• Add the lemon juice and leave to stand at room temperature for 30 minutes before transferring to the fridge to chill ready for serving.
  6 lemons
• Serve piled high with scoops of deliciously creamy coconut ice cream and a little sprinkling of lemon zest.

Video

Notes

Vegan / Dairy Free / Gluten Free / Wheat Free / Nut Free

* If you are in the UK, the Sainsburys coconut cream from a carton is good.

** This will make a nicely sweet but tangy lemonade. If you prefer it sweeter and less tangy, feel free to use more agave.

*** The Colombians serve their lemonade still but if you prefer sparkling just add the agave and lemon juice to cold sparkling water and stir as best you can to dissolve it without getting rid of the bubbles!

Recipe inspired by:  Cartagena, Colombia

Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 437kcal | Carbohydrates: 70g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Sodium: 9mg | Fiber: 3g | Sugar: 52g | Net Carbohydrates: 66g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!