The sound of ice clinking in a tall glass, the zingy aroma of fresh limes, and that first sweet-tart sip—Brazilian lemonade with coconut is the drink I crave when summer is in full swing. The funny thing? There aren’t even lemons in this classic Brazilian lemonade! It’s all about limes, blended whole (peel and all) with creamy coconut milk and a hint of sweetness. Honestly, the first time I tried it—years ago at a backyard barbecue—I couldn’t believe how something so simple could taste so tropical and special. That recipe used sweetened condensed milk, but I wanted a version everyone could enjoy, dairy-free and just as rich. After a dozen kitchen experiments and a few sticky counters, I landed on this irresistible Brazilian lemonade with coconut milk. It’s not just a drink; it’s a mini vacation in a glass.
This dairy-free Brazilian lemonade recipe has become my go-to for pool parties, picnics, and those sweltering afternoons when water just won’t cut it. The combination of tangy limes and velvety coconut milk is magic—refreshing but still creamy, sweet but never cloying. Plus, there’s something so satisfying about making a pitcher from scratch, especially when the ingredients are so simple. If you’re looking for a non-dairy summer drink that’ll blow your usual lemonade out of the water, this is it. Whether you’re catering to vegan friends or just want something a little different, Brazilian lemonade with coconut is always a hit. Trust me—I’ve made it for crowds, and the pitcher is always empty long before the party ends.
Why You’ll Love This Brazilian Lemonade with Coconut
Let’s face it—plain lemonade is great, but sometimes you want a drink that feels a little more special. This Brazilian lemonade recipe with coconut milk is all about bringing those vacation vibes home, and it’s packed with perks (learned from a lot of recipe testing and a few sticky blenders along the way):
- Quick & Easy: All you need is a blender, five minutes, and a handful of ingredients. Seriously, it’s faster than brewing iced tea!
- Simple Ingredients: No specialty sweeteners or hard-to-find coconut milks here—you can grab everything at your local grocery store.
- Dairy-Free & Vegan: By using coconut milk instead of condensed milk, this drink is friendly for everyone (even those skipping dairy or eggs).
- Perfect for Summer Parties: Serve in a big pitcher or mason jars—add some lime wheels or mint for instant backyard-chic.
- Crowd-Pleaser: This isn’t just another lemonade—kids love the creamy sweetness, and adults always ask for the recipe. It’s just that good.
- Unbelievable Texture: Blending whole limes with coconut milk gives an almost smoothie-like creaminess, but it’s still light and totally refreshing.
What sets this Brazilian lemonade apart? First, it’s totally dairy-free, but you’ll never miss the condensed milk. The coconut milk gives it that signature richness and a gentle tropical flavor. Second, using whole limes (just a quick blitz) means you get all the fragrant oils from the peel—hello, depth of flavor! I’ve tried versions with lemon, and honestly, nothing beats the sweet-tart punch of fresh limes blended with coconut. If you want a drink that’ll make you smile with every sip—and impress your friends without breaking a sweat—this recipe is for you.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and that classic creamy Brazilian lemonade texture—no weird stuff, just the good stuff. Here’s what you’ll need (and why):
- Fresh limes (4 large or 5 small, washed well) (the star! Use whole limes for max flavor. Try to pick limes that are heavy for their size—they’re juicier.)
- Full-fat coconut milk (1 can, 400 ml/13.5 oz) (for that dreamy, creamy texture. I like using Thai Kitchen or Native Forest brands for the best results. Avoid “lite” coconut milk—it can be too watery.)
- Cold water (3 cups/710 ml) (keeps it refreshing and helps balance the richness of the coconut milk.)
- Granulated sugar (1/2 cup/100 g), or to taste (I use organic cane sugar, but you can sub maple syrup or agave for a slightly different flavor. Adjust to your sweetness preference!)
- Ice cubes (2 cups), plus more for serving (for blending and chilling—this drink is best served icy cold.)
- Optional: pinch of sea salt (it sounds odd, but a tiny pinch brings out the lime and coconut flavors even more.)
- Optional: shredded coconut or lime wheels for garnish
Ingredient Tips & Substitutions:
- If limes aren’t super fresh, roll them on the counter before cutting to get more juice.
- To make it refined sugar-free, use honey (not vegan), agave, or coconut sugar—keep in mind this will slightly change the flavor and color.
- For an extra coconut punch, stir in a little coconut cream before serving.
- If you can only find small limes, use five or six to get enough flavor.
- Want a less creamy drink? Sub half coconut milk with almond milk or just use more water.
Honestly, you can play around with the sweetener and even add a splash of vanilla or fresh mint if you’re feeling fancy. The beauty of Brazilian lemonade with coconut is how forgiving it is!
Equipment Needed
- Blender: A good blender is your best friend for this recipe. I use a basic high-speed blender (like a Ninja or Vitamix), but even a standard countertop model will do the trick. Just make sure it can handle ice and whole citrus.
- Fine-mesh strainer or cheesecloth: You’ll want to strain out the lime solids after blending. If you don’t have a fine strainer, a clean nut milk bag or even a doubled-up piece of cheesecloth works great.
- Large pitcher: To serve your Brazilian lemonade in style. Glass looks prettiest, but anything that holds at least a quart (liter) will do.
- Measuring cups and spoons: For keeping the coconut milk and sugar amounts on point.
- Sharp knife and cutting board: For quartering the limes. Watch your fingers—the peels can get slippery!
Personal Equipment Notes: I’ve used an old-school blender for this and it works, but the finer the strainer, the smoother your drink. If your blender struggles with ice, blend the limes and coconut milk first, then add crushed ice.
Budget-Friendly Tip: You don’t need fancy gear—just something to blend and something to strain! If you’re making this for a crowd, a big mixing bowl and a plastic pitcher from the dollar store have saved me more than once.
How to Make Dairy-Free Brazilian Lemonade with Coconut
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Wash and Cut the Limes:
- Scrub 4 large limes (or 5-6 small ones) under running water—get rid of any wax or dirt.
- Cut each lime into quarters (leave the peel on!).
- Prep Note: If your limes have thick skin or lots of seeds, you can scoop out some seeds to make blending easier.
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Blend the Limes and Water:
- Place the lime quarters into the blender.
- Add 3 cups (710 ml) cold water.
- Pulse the blender a few times (about 5-7 quick pulses). You want to chop the limes and release their juices, but not turn everything to mush.
- Sensory Cue: The water will turn cloudy and smell super fragrant—like lime zest and fresh juice mixed together.
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Strain the Mixture:
- Pour the blended mixture through a fine-mesh strainer or cheesecloth into a large bowl or pitcher.
- Press the solids gently to extract as much juice as possible. (Don’t go wild—too much pressure can make the drink bitter.)
- Discard the solids.
-
Blend with Coconut Milk and Sugar:
- Rinse out your blender (no need to wash it perfectly).
- Pour the strained lime water back in.
- Add 1 can (400 ml/13.5 oz) full-fat coconut milk, 1/2 cup (100 g) sugar, 2 cups ice, and a pinch of sea salt if using.
- Blend on high for about 30 seconds, until smooth and creamy.
- Troubleshooting Tip: If the drink looks separated, blend for 10 seconds more or add a bit more coconut milk.
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Taste and Adjust:
- Give it a taste—add more sugar if you want it sweeter, or a splash of water if it’s too thick.
- If you like it really cold, toss in more ice and blend again.
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Serve:
- Pour into glasses filled with ice.
- Garnish with a lime wheel or a sprinkle of shredded coconut for that tropical look.
- Stir before pouring if the drink sits for more than a few minutes—the coconut milk can separate slightly.
Personal Efficiency Tip: If you’re making a double batch, blend the limes and water in two rounds—overfilling the blender can make a mess (ask me how I know!). And always taste before serving—sometimes limes are sweeter or more tart depending on the season.
Cooking Tips & Techniques
- Don’t Over-Blend the Limes: Whole limes add amazing flavor, but blitzing too long can make the drink bitter from the pith. Stick to short pulses—just enough to break them up.
- Use Fresh, Not Bottled, Lime: It really does make a difference. Bottled juice is convenient, but it doesn’t have the same zing or aromatic oils as fresh limes with peel.
- Chill Everything: If you want the ultimate frosty Brazilian lemonade, use pre-chilled coconut milk, cold water, and lots of ice. Sometimes I even stick the limes in the fridge an hour before making this.
- Straining is Key: Don’t skip straining! Even a fine-mesh sieve leaves a little pulp, but skipping this step will give you a gritty drink. Trust me, I tried it once—never again.
- Sweetener Flexibility: Start with less sugar if you’re unsure and add more to taste. Everyone’s sweet tooth is different, and some limes are naturally sweeter than others.
- Personal Lesson Learned: The first time I made this, I used light coconut milk and blended everything at once—total separation disaster. Full-fat coconut milk blends much better and gives you that classic creamy look.
- Multitasking Tip: While the limes are soaking in water, prep your garnishes or get the glasses ready. It makes the process feel effortless.
Variations & Adaptations
- Low-Sugar Version: Swap granulated sugar for stevia, monk fruit, or erythritol for a lighter, low-carb Brazilian lemonade. I’ve tried it with half stevia and half sugar and it still tastes amazing.
- Herby Twist: Add a handful of fresh mint or basil leaves during the final blend. The herbal freshness pairs perfectly with lime and coconut—seriously, it’s like a mojito without the booze.
- Berry Brazilian Lemonade: Toss in a handful of fresh or frozen strawberries, raspberries, or blueberries with the coconut milk. It makes the drink a gorgeous pink color and adds a fruity twist.
- For Allergies: If you can’t do coconut, use oat milk or almond milk for creaminess. It’ll change the flavor a bit, but still tastes great (maybe add a splash of vanilla for richness).
- Alcoholic Version: For the adults, add a splash of white rum or coconut rum for a Brazilian lemonade cocktail. Just don’t overdo it—this drink is strong on its own!
- Personal Favorite: Sometimes I add a little ginger juice for a spicy kick. It’s a total flavor bomb—try it if you love ginger in drinks.
Serving & Storage Suggestions
Serving: Brazilian lemonade with coconut is all about that icy-cold, creamy texture. I love pouring it into tall glasses packed with ice, garnished with lime wheels, a sprinkle of shredded coconut, or even a sprig of fresh mint. Serve with reusable straws or fun paper umbrellas for extra summer vibes—it’s Pinterest-perfect every time.
Pairings: This drink goes so well with grilled chicken, spicy shrimp, or a big bowl of tortilla chips and guacamole. It’s also perfect for brunch with fruit salad or a tropical-inspired dessert spread.
Storage: Store any leftover Brazilian lemonade in a covered pitcher or jar in the fridge for up to 2 days. The coconut milk may separate as it chills—just give it a good stir or shake before serving. I don’t recommend freezing, since the texture can get weird once thawed.
Reheating: No need! This one’s all about being ice-cold. If it’s been in the fridge for a while, blend briefly with a little fresh ice to revive the creaminess.
Flavor Note: The flavors meld and mellow as it sits, so leftovers are even more fragrant the next day—if you have any left!
Nutritional Information & Benefits
This dairy-free Brazilian lemonade is a refreshing treat that’s a little lighter than the classic version with condensed milk. Here’s a rough estimate per serving (about 1 cup):
- Calories: 120
- Fat: 6g (mostly from coconut milk; contains healthy medium-chain triglycerides)
- Sugar: 12g
- Carbohydrates: 16g
- Vitamin C: High, thanks to the fresh limes
Health Perks: Limes are loaded with vitamin C and antioxidants, while coconut milk offers healthy fats and a bit of fiber. This recipe is naturally vegan, gluten-free, and soy-free. Watch out for coconut allergies, though, and if you need a lower-sugar version, try non-caloric sweeteners as suggested above. As someone who tries to keep drinks both fun and nourishing, this one totally fits the bill for a summer treat you can feel good about.
Conclusion
If you’re looking for a drink that’s as easy as it is crave-worthy, this Brazilian lemonade recipe with coconut milk is the answer. Creamy, citrusy, and totally dairy-free, it’s the kind of pitcher drink that turns any day into a mini celebration. I love how customizable it is—whether you tweak the sweetness, add berries, or make it boozy for grown-ups, it always turns out delicious.
Honestly, this recipe is close to my heart because it reminds me of sunny afternoons with friends, where laughter and good food come first. Give it a try, make it your own, and let me know how you like to serve your Brazilian lemonade in the comments! If you snap a photo, tag me—I love seeing your creations. Cheers to sweet, simple summer moments!
FAQs About Brazilian Lemonade with Coconut
Can I use lemons instead of limes in Brazilian lemonade?
Traditional Brazilian lemonade uses limes, not lemons. You can use lemons in a pinch, but the flavor will be milder and slightly different. Stick with limes for that classic tang and aroma!
What’s the best coconut milk for this recipe?
Full-fat canned coconut milk gives the creamiest results. Brands like Thai Kitchen or Native Forest work great. Avoid “lite” coconut milk—it’s too thin and won’t give the same richness.
Do I really blend the limes with the peel on?
Yes! Blending the whole lime (peel and all) gives extra flavor and aroma. Just don’t over-blend—too much can make the drink bitter. A few quick pulses is all you need.
Can I make Brazilian lemonade ahead of time?
Absolutely! You can make it up to 24 hours in advance. Store in the fridge and stir or shake well before serving, as the coconut milk may separate a bit.
Is this recipe safe for people with nut or soy allergies?
This recipe is naturally nut-free and soy-free, but does contain coconut. If you need to avoid coconut, try using oat milk or rice milk for a creamy texture—just note the flavor will change slightly.
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Brazilian Lemonade Recipe – Easy Dairy-Free Coconut Summer Drink
- Total Time: 5 minutes
- Yield: 4 servings 1x
Description
This dairy-free Brazilian lemonade blends whole limes with creamy coconut milk and a touch of sweetness for a refreshing, tropical summer drink. It’s quick to make, vegan, and perfect for parties or hot afternoons.
Ingredients
- 4 large limes (or 5–6 small limes), washed well
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 3 cups cold water
- 1/2 cup granulated sugar (or to taste; can substitute maple syrup or agave)
- 2 cups ice cubes, plus more for serving
- Optional: pinch of sea salt
- Optional: shredded coconut or lime wheels for garnish
Instructions
- Scrub the limes under running water to remove any wax or dirt. Cut each lime into quarters, leaving the peel on.
- Place the lime quarters into a blender. Add 3 cups cold water.
- Pulse the blender 5-7 times, just enough to chop the limes and release their juices without turning everything to mush.
- Pour the blended mixture through a fine-mesh strainer or cheesecloth into a large bowl or pitcher. Press the solids gently to extract as much juice as possible, then discard the solids.
- Rinse out the blender. Pour the strained lime water back in.
- Add the coconut milk, sugar, 2 cups ice, and a pinch of sea salt if using. Blend on high for about 30 seconds until smooth and creamy.
- Taste and adjust sweetness or thickness as desired. Add more sugar for sweetness or a splash of water if too thick. Blend again with more ice if you want it colder.
- Pour into glasses filled with ice. Garnish with lime wheels or shredded coconut if desired. Stir before serving if the drink sits for more than a few minutes.
Notes
Do not over-blend the limes to avoid bitterness from the pith. Use only fresh limes for best flavor. Full-fat coconut milk gives the creamiest texture—avoid ‘lite’ coconut milk. Strain well for a smooth drink. Adjust sweetness to taste and serve immediately over ice. The drink can be made up to 24 hours ahead; stir well before serving as coconut milk may separate.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cup (about 8 oz)
- Calories: 120
- Sugar: 12
- Sodium: 20
- Fat: 6
- Saturated Fat: 5
- Carbohydrates: 16
- Fiber: 1
- Protein: 1
Keywords: Brazilian lemonade, coconut lemonade, dairy-free lemonade, vegan summer drink, lime coconut drink, tropical beverage, non-dairy lemonade, easy summer drink, party drink, vegan lemonade
