Creamy Coconut Key Lime Freeze

ByThe Cooks Collection
Creamy Coconut Key Lime Freeze drink
Creamy Coconut Key Lime Freeze

Creamy Coconut Key Lime Freeze

Key lime pie vibes without the oven. Coconut milk brings silk, condensed milk rounds the tartness, and real lime juice snaps everything into focus. Blend to a thick, frosty texture and finish with coconut whip and zest for aroma you can smell before the first spoonful.

Prep: 8 min
Cook: 0 min
Yield: 2 tall drinks
Skill: Easy
Heat: None

Why this recipe works

Cream + acid balance. Sweetened condensed milk softens lime’s bite without muting flavor.

Coconut for body. Full-fat coconut milk gives a lush, shake-like texture that stays thick as it warms.

Pinch of salt. A tiny amount focuses citrus and cuts sweetness.

High-speed blend. Quick, cold blending delivers micro-ice and a spoonable finish.

Ingredients (cups & tablespoons only)

Freeze Base

  • 1 cupfull-fat coconut milk
  • 1/3 cupsweetened condensed milk
  • 1/3 cupfresh lime juice (key lime if available)
  • 1 tsplime zest, divided
  • 1 tspvanilla extract
  • 1/8 tspfine sea salt
  • 3 cupsice cubes

Topping & Garnish

  • 1/2 cupcoconut whipped cream, optional
  • 2lime wheels
  • —extra lime zest, to finish
Adult option: Add 3 tbsp white rum to the blender for a light colada vibe. Balance with an extra squeeze of lime if needed.

Recipe

  1. Chill glasses: Place two tall glasses in the freezer while you prep.
  2. Blend: Add coconut milk, condensed milk, lime juice, 3/4 tsp zest, vanilla, salt, and ice to a high-speed blender (add rum if using). Blend 20–30 seconds until thick and smooth.
  3. Adjust texture: If too thick, add 1–2 tbsp coconut milk and pulse. If too loose, add 3–4 ice cubes and pulse.
  4. Serve: Divide between cold glasses. Top with coconut whip, dust with remaining zest, and garnish with a lime wheel. Serve immediately.

Target texture is spoonable but sippable once it settles—cold, dense, and creamy without large ice shards.

Visual cues & texture

Ribbons

When the blend runs in thick ribbons that slowly level, you’re there. Grainy flow = more blending.

Pale ivory

A faint green tint with vanilla specks and fine zest—too neon means bottled juice.

No clatter

If ice still clacks loudly after 10 seconds, you need more time or smaller cubes.

Mixing & balance (why the order matters)

Liquids first. Liquids under the blades spin ice faster for a smoother texture.

Salt matters. A literal pinch brightens citrus and tempers sweetness—don’t skip it.

Fresh lime. Bottled juice tastes flat here; squeeze right before blending.

Whip & garnish

Lightly sweetened coconut whip adds height and softens the first few sips.

Fast fixes

  • Too tart: Pulse in 1–2 tsp condensed milk.
  • Too sweet: Add 1–2 tsp lime juice and a pinch more salt.
  • Too icy: Add 1–2 tbsp coconut milk and blend 5–10 seconds.

Zest over the top right before serving for big lime aroma.

Common mistakes (and quick fixes)

  • Watery texture: Ice melted while measuring. Work fast and start with cold coconut milk.
  • Oily separation: Used low-quality coconut milk. Choose full-fat, well-emulsified brands and shake the can.
  • Harsh bitterness: Lime pith in the zest. Zest lightly; avoid the white layer.

Substitutions & variations

Dairy-free

No condensed milk

  • Use 1/4 cup maple syrup + 2 tbsp coconut cream instead.
Protein

Greek yogurt

  • Blend in 1/3 cup plain Greek yogurt; reduce condensed milk by 1 tbsp.
Cookie crush

Graham finish

  • Top with 1 tbsp crushed graham crackers for “pie” energy.
Herbal

Mint lime

  • Blend 4–5 fresh mint leaves for a mojito-style aroma.
Boozy

Rum float

  • Drizzle 1 tsp dark rum over the whip before serving.

Any swap changes sweetness and thickness—recheck balance with lime and condensed milk.

Serving & glassware

  • Chilled tall glasses or ribbed tumblers.
  • Generous coconut whip mound with lime wheel skewered on top.
  • Dust of fresh zest for color and fragrance.

Batching & make-ahead

Pitcher for 6

  • Coconut milk 3 cups; Condensed milk 1 cup
  • Lime juice 1 cup; Zest 2 tsp; Vanilla 1 tbsp
  • Ice ~9 cups (blend in 3 smaller batches)

Service pace

Pre-chill glasses and keep the base mixture cold. Blend with ice to order for best texture.

Make-ahead

Stir coconut milk, condensed milk, vanilla, and salt up to 24 hours in advance; keep chilled. Add lime and ice right before blending.

Equipment notes

  • Blender: High-speed preferred for micro-ice; standard works with longer blending.
  • Zester: Microplane for fine zest without bitterness.
  • Measure: 2-oz jigger (1 oz = 2 tbsp).

Nutrition (estimated)

NutrientAmount
Calories~300 kcal
Carbohydrates36 g
Total Sugars31 g
Total Fat14 g
Saturated Fat12 g
Serving Size1 drink (no alcohol)

Values vary by brand and exact ice melt. Alcohol adds additional calories.

Storage & leftovers

  • Best fresh: Texture softens quickly—blend and serve.
  • Short hold: Freeze up to 30 minutes; re-blend with a splash of coconut milk.
  • Whip: Coconut whip keeps 24 hours refrigerated.

FAQ

Can I use light coconut milk?

You can, but the drink will be icier and less creamy. Add 1–2 tbsp coconut cream to compensate.

Regular vs. key limes?

Key limes are more fragrant and sharply tart. Regular limes work—use fresh juice and zest.

Can I make it dairy-free?

Skip condensed milk; use 1/4 cup maple syrup + 2 tbsp coconut cream, then adjust lime to taste.

Bartender notes

  1. Cold ingredients = thick texture. Keep everything chilled before blending.
  2. Zest last minute. Oils bloom fast—grate directly over the glass.
  3. Don’t overblend. 30 seconds max; heat from the blades thins the drink.
  4. Salt stays essential. It makes the lime pop and reins in sweetness.
  5. Serve immediately. This freeze peaks in the first 5 minutes.
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