These drinks are ultra easy and quick. Basically just combine four-five ingredients and get coconut heaven. Take a sip and you’ll instantly be transported to Portugal, Brazil or Cuba.
By Tamara Novacoviç
Don’t you just love coconut? Coconut is one of my ultimate summer flavors and pleasures. And this is the short story of how coconut milk, heavy cream, some pineapple juice and sugar turned plain rum into an exotic treat.
I love home made liqueurs. With a minimum amount of time and effort, you can have so many different flavors, colors, types…adequate for so many different palates and moods. An infused liqueur lends flavor to alcohol, it evokes the joy of hot summer days, sandy beaches and relaxing afternoons.
Batida de Coco (such a fun name) is a Brazilian coconut flavored liqueur based on rum or cachaça. You can drink it on its own, add it to the cake fillings, sorbets, combine it with juice to make delicious cocktails…Endless possibilities.
Piña colada is similar, but flavored with pineapple juice.
These drinks are ultra easy and quick. Basically just combine four-five ingredients and get coconut heaven. Take a sip and you’ll be in Portugal, Brazil, or Cuba, enjoying summer sun on a sand beach, or standing on the street in the middle of Havana, surrounded by street dancers and beats of Cuban music, sticky hot air, colorful summer dresses…with your Batida de Coco or Piña colada in your hand.Print
Home made coconut liqueurs
Take a sip of these simple liqueurs and imagine being on a sandy beach, under the hot sun and by the ocean…
- Author: Tamara Novacovic
For Batida de Coco:
- 3.8 cups (900 ml) coconut milk
- 0.4 cup (100 ml) heavy cream
- 0.8 cup (200 ml) rum or cachaca
- 3/4 cup (170 g) sugar
For Pina Colada:
- 3 cups (700 ml) pineapple juice
- 3 cups (700 ml) coconut milk
- 1.7 cups (400 ml) heavy cream
- 7/8 cup (200 g) sugar
- 1 1/4 cups (300 ml) dark rum
- For Batida de Coco:
- Combine coconut milk with heavy cream and sugar, put on low heat, cook for several minutes stirring constantly. When sugar dissolves, remove from heat and let cool.
- Pour rum or cachaca in it, stirr to combine, pour into bottles. Keep in fridge.
- Serve with ice cubes. Keep in fridge, shake well before use.
- For Pina Colada:
- Combine all ingredients except rum and heat on medium heat for 10-15 minutes.
- Remove from heat, stir in rum, let cool and pour into bottles. Keep in fridge, shake well before use.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.
Now I am excited. Coconut liqueur! I cannot wait to try this, I just need to find some good coconut milk. I might actually try to make my own if I could just find a fresh coconut in the eastern US. None-the-less, it will get done.
Love this recipe and thanks for sharing.
Thanks, Laura. I once made coconut milk myself, it’s quite simple. I hope you like it, this is really good :)
Sounds delicious! I can almost feel the sand under my toes & hear the waves crashing just thinking of this drink. :) Question: How long will this keep in the fridge? (That is, assuming you don’t drink all of it & have some to save!)
Dianna, thanks a lot, you described it perfectly :) Well, I assume it can keep for couple of days. I made it several times for parties though, so it didn’t last long, we drank it :) But I’d say for up to a week
Yes I’d like to know as well.
Thank you violet-love.
Link to the original recipe with English translation is on my blog:
My honest mistake for not putting it into this post as well, apologies!
I wonder if a little Pot. Sorbate might give some extended life, Really sounds good but it will take me a while to drink a liter of Coconut Milk.
Might cut the recipe in half, that should be about a weeks worth. :^)
For Homemade Coconut milk it’s also possible to use desiccated coconut instead of fresh coconut meat.
Normally, for standard fat content Coconut milk, take 200 gr of desiccated coconut and 1000 ml of Organic coconut water. Mix it together and heat a little in microwave oven for 1-2 min, and then whip it for 40-60 sec in blender on maximum speed.
Notice: The higher blender power (700-800) the better result.
Enjoy with Organic Coconut Milk Homemade!
YOUR RECEIPTS SOUND GREAT, BUT I HAVE SOME QUESTIONS. COULD YOU TELL ME IF YOU USE COCONUT MILK OR COCONUT CREAM? AND FOR BATIDA DE COCO DO YOU USE WHITW RUM? AND HOW LONG CAN I KEEP THIS? THANK YOU VERRY MUCH!
Hi. I made the batida de coco and it came out tasting Exactly like the original. Put into fridge as told. Now, come, it is crazy solid. What do I do now? Do I have to heat it up each time?
Solid after refrigerating. Any suggestions?
I will definitely give one of these recipes a try .
This very good. Thank you for sharing , I loved it