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Coconut Orange Creamsicle Drink Recipe

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4.5 from 89 reviews

This refreshing Orange Coconut Creamsicle Drink offers a delightful blend of tropical coconut flavors with zesty orange and lime. Whether you prefer a non-alcoholic mocktail version or a spirited cocktail, this creamy yet light drink is perfect for summer parties or a relaxing refreshment. The toasted coconut rim adds a crunchy, aromatic touch, enhancing the creamy citrus experience.

Ingredients

Margarita Mocktail

  • 1 cup coconut water
  • 1/2 cup canned coconut milk or substitute with heavy cream
  • 1/2 cup orange juice
  • 2-3 tbsp maple syrup or simple syrup
  • 1 oz lime juice
  • 1.5 oz non-alcoholic tequila or substitute with real tequila

Toasted Coconut Rim

  • Toasted shredded coconut (for rimming)
  • Zest of 1/2 lime
  • Zest of 1/2 orange
  • 1 tbsp honey (for glass rim)

Garnish

  • Dried orange slice
  • Whipped cream (optional)

Instructions

  1. Prepare the Toasted Coconut Rim: Mix the toasted shredded coconut with the zest of 1/2 lime and 1/2 orange on a plate. Spread honey evenly around the rim of your glass. Then, roll the glass rim into the coconut and zest mixture to coat it well, creating a flavorful and textured edge.
  2. Mix the Drinks: In a cocktail shaker, combine the coconut water, coconut milk or heavy cream, orange juice, maple or simple syrup, lime juice, and non-alcoholic or regular tequila. Add ice cubes to fill the shaker halfway.
  3. Shake: Shake the mixture vigorously for about 30 seconds. This chills the drink thoroughly and ensures all ingredients are well combined, achieving a creamy, smooth consistency.
  4. Serve: Strain the shaken drink over a glass filled with fresh ice. This keeps the drink cold without diluting it too quickly.
  5. Garnish and Finish: Garnish the drink with a dried orange slice perched on the rim or floated on top. Optionally, add a small dollop of whipped cream for extra creaminess and an indulgent finish.

Notes

  • Use canned coconut milk for a richer texture; heavy cream can be substituted if preferred.
  • Non-alcoholic tequila provides a mocktail option; use real tequila for a classic cocktail.
  • Adjust sweetness by varying maple or simple syrup to your desired taste.
  • To toast coconut, spread shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
  • Use fresh citrus zest for the best aromatic rim flavor.
  • To make a vegan version, use maple syrup and skip whipped cream or choose a dairy-free alternative.

Find it online: https://oliviabakes.com/coconut-orange-creamsicle-drink-recipe/