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This Easy Venezuelan Cocada recipe is smooth, creamy incredibly refreshing! A sip of this Venezuelan Coconut Smoothie will transport you to a beach paradise in no time. The recipe includes step-by-step photos and lots of tips.
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If you love Venezuelan Cocada you might also love Venezuelan Tizana and Venezuelan Chicha.
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The Best Venezuelan Cocada Recipe Highlights
Upgrade your Summer day with this Easy Venezuelan Cocada! Packed with tons of coconut flavor this dreamy coconut smoothie is the perfect treat for a hot summer day.
Coconut is a fruit I always loved. I enjoy its tropical, nutty, and sweet taste, and it reminds me of the sun and warm weather of my beloved Venezuela.
If you are a coconut lover, as we are, you can’t go wrong with Venezuelan Cocada.
What is Venezuelan Cocada?
Cocada is a traditional Venezuelan drink that is made with fresh coconut meat, milk, and sweetened condensed milk, then sprinkled with cinnamon and drizzled with more sweetened condensed milk.
This refreshing and delicious coconut drink is super easy and quick to make. Give it a try and let me know how you like it!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
You’ll need:
- Fresh coconut meat:You’ll need about two coconuts.Fresh coconuts are usually found in most groceries store. You can also find them in Asian or Latino grocery stores.
- Milk:I like to use whole milk. However, you can use any milk you have handy.
- Sweetened condensed milk:I recommend using the full-fat version.
- Vanilla Extract:For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
- Ice and ground cinnamon for serving
How to Crack Open a Coconut
- The coconut has three “eyes” at the stem end, usually one of those eyes is soft and easy to pierce. So, identify the softer eye and use a screwdriver to pierce.
- Invert the coconut over a glass or a bowl (shake if necessary) to get all the water out.
- Hold the coconut with a kitchen towel; hit it with a hammer, in the same place several times, and it will start to crack, keep hitting in the same area until you can pry it open.
4. Separate coconut meat from the shell with a spoon and then chop the meat.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
- Place milk, sweetened condensed milk, coconut meat, and vanilla, if using, in a blender. Blend until smooth, about 2-3 minutes.
- Strain the mixture through a fine sieve. NOTE: I like to add 1-2 tablespoons of coconut left in a fine sieve to the strained mixture for extra texture, but this is totally optional
- Place the mixture in the blender again, and add ice to your taste. Blend until ice is completely crushed.
- Serve immediately. Sprinkle with cinnamon and drizzle with more sweetened condensed milk, if desired. Enjoy and transport yourself to the beautiful Venezuelan beaches.
Tips For the Perfect Venezuelan Cocada
Frozen coconut meat.This creates the perfect creamy consistency. If time allows, place the coconut meat in the freezer until frozen.
Liquid first.As with most smoothie recipes, pour the liquid (milk) into the blender first, then add the remaining ingredients. Not only is this gentler on your blender, but the cocada will blend more easily this way.
Consistency.After blending all the ingredients together, check out the consistency. If it’s too thick, add in a bit more milk. Or blend in more coconut meat or ice to thicken it up.
Frequently Asked Questions
What do I need to make Venezuelan cocada?
You will need coconut meat, milk, sweetened condensed milk, and cinnamon.
Where to find fresh coconuts?
Fresh coconuts are usually found in most groceries store. You can also find them in Asian or Latino grocery stores.
Can I make this Vegan?
Yes! Fora veganversion, use coconut milk and coconut sugar or sweetened condensed coconut milk.
Can I make this dairy-free?
Yes, Fora dairy-freeversion, use coconut milk and sweetened condensed coconut milk.
Serving Suggestions
Serve cocadas immediately with a sprinkle of cinnamon on top and a drizzle of sweetened condensed milk.
Storing & Freezing Instructions
Venezuelan Cocada is best freshly made, but if you have any leftovers you can keep it in the fridge for a few hours. You can also pour any leftovers into a popsicle mold and freeze for about 4 hours, or until solid. Then run warm water on the bottom of the mold to release the pops.
More Venezuelan Recipes You’ll Love!
- Venezuelan Chocolate Marquesa
- How to Make Venezuelan Nata
- Venezuelan Tizana
- Venezuelan Asado Negro
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- Venezuelan Flan Quesillo
- Instant Pot Venezuelan Shredded Beef
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Easy Venezuelan Cocada
Oriana Romero
This Easy Venezuelan Cocada recipe is smooth, creamy incredibly refreshing! A sip of this Venezuelan Coconut Smoothie will transport you to a beach paradise in no time.
4.84 from 12 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Servings 4
Ingredients
- 2 cups (325 gr) fresh coconut meat, about two coconuts (see notes)
- 1 ½ cup whole milk (see notes)
- ½ cup sweetened condensed milk
- 1 teaspoon pure vanilla extract (optional)
- Ice about 1-2 cups
Instructions
Place coconut meat, milk, sweetened condensed milk, vanilla, if using, in a blender. Blend until smooth, about 2-3 minutes.
Strain the mixture through a fine sieve. NOTE: I like to add 1-2 tablespoons of coconut left in a fine sieve to the strained mixture for extra texture, but this is totally optional.
Place the mixture in the blender again, add ice to your taste. Blend until ice is completely crushed.
Serve. Sprinkle with cinnamon and drizzle with more sweetened condensed milk, if desired. Enjoy and transport yourself to the beautiful Venezuelan beaches.
Oriana’s Notes
Coconut: The traditional Venezuelan recipe is made with fresh coconut (the brown one) but if it’s not available you can also use frozen unsweetened coconut meat. The texture and taste will be slightly different, but it will do the trick.
I don’t remove the brown skin of the coconut but if you prefer you can use a vegetable peeler to remove it.
Milk: I use whole milk but feel free to substitute for coconut milk, the one that is refrigerated, not canned. You can even use coconut water for a less thickversion.
For Dairy-Free/Veganversion, use coconut milk and coconut sugar or sweetened condensed coconut milk.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Nutrition
Calories: 323kcalCarbohydrates: 31gProtein: 7gFat: 20gSaturated Fat: 16gCholesterol: 22mgSodium: 96mgPotassium: 405mgFiber: 4gSugar: 28gVitamin A: 250IUVitamin C: 2mgCalcium: 218mgIron: 1mg
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Course Drinks
Cuisine Venezuelan
Calories 323
Keyword cocada coconut smoothie venezuela
Originally posted in July 2019, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
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Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
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