Batida de Coco recipe
A lush Brazilian blend of cachaça, rich coconut, and condensed milk served over crushed ice.
Method: Blend with crushed ice ·
Glass: Highball glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: Tiki & Tropical
Ingredients
- 2 oz Cachaça (unaged silver cachaça)
- 1.5 oz Cream of coconut (such as Coco López)
- 0.5 oz Sweetened condensed milk (full fat)
How to make a Batida de Coco
- Add cachaça, cream of coconut, and sweetened condensed milk to a blender.
- Add one cup of crushed ice to the blender container.
- Blend on high speed for 10 to 15 seconds until smooth and frothy.
- Pour the mixture into a chilled highball glass filled with fresh crushed ice.
- Garnish with freshly grated nutmeg and serve with straws.
Garnish
Garnish with freshly grated nutmeg on top of the crushed ice.
Pro tip
Control the texture by adjusting the blending time and ice volume. If the mixture is too thick, add a splash of coconut water or whole milk to achieve a smooth, pourable consistency.
History of the Batida de Coco
Batida de Coco translates literally to coconut shake in Portuguese, reflecting its deep roots in Brazilian domestic and bar traditions. While exact origin dates remain undocumented in historical archives, batidas have long been staples of Brazilian social gatherings, traditionally prepared by shaking or blending native cachaça with fresh fruit juices or rich sweeteners. The combination of cachaça's grassy sugarcane notes with sweet coconut and condensed milk emerged as a popular bar style during the mid-twentieth-century expansion of Brazilian cocktail culture, offering a rich, dessert-style profile distinct from clear sours.
Flavour profile
Creamy, Tropical, Sweet, Grassy
Variations
- Batida de Maracujá — Substitute passion fruit puree or juice for a portion of the coconut cream to add a vibrant tartness.
- Batida de Café — Add a half ounce of cold brew coffee or coffee liqueur to introduce a rich mocha dimension.
Practise making the Batida de Coco in the free Virtual Bar game.