Cocada (Venezuelan Coconut Milkshake)
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Venezuelan cocada is a traditional, ultra creamy coconut milkshake famous along the country’s Caribbean coast. Made by blending fresh coconut meat, milk, powdered milk, and ice, it achieves an extraordinarily thick frappé texture.

It is definitely one of my favorite drinks, along with tizana and chicha (I’ll post recipes for those later).

Ingredients:

• 10.5 oz (300 g) fresh coconut meat, chopped into small pieces
• 1½ cup cold coconut water (or plain water if the coconut was dry)
• 4 heaping tablespoons powdered milk (the key ingredient for thickness)
• 1½ can sweetened condensed milk (about 7 oz /200 g, adjust to taste)
• 1 cup ice cubes (do not overdo it, to avoid diluting the texture)
• Optional toppings: condensed milk and strawberries; some people also add pieces of chocolate, cookie, or brownie.

1. Place the coconut pieces, whole milk, coconut water, and powdered milk into the blender. Blend on high speed for 3 full minutes. The coconut meat needs to be pulverized as much as possible to release its natural oils and create a rich, smooth base.

2. Pour in the sweetened condensed milk and blend for another 30 seconds until fully combined

3. Add the ice cubes. Blend using short bursts (or the pulse function) until the ice is finely crushed and fully incorporated into the coconut cream. If the mixture is so thick that the blender stalls, turn it off, stir it with a spatula, and blend again.

4. Drizzle lines of sweetened condensed milk along the inside walls of a tall glass. Slowly pour in the cocada.