This Lime Cremosa drink is a new, creamy cocktail bursting with zesty lime and tropical coconut flavor. It's a quick blender drink, easy to whip up at any party on a hot summer day!
🥥 A New Zesty Summer Sipper
For this recipe, I took inspiration from Brazilian Lemonade, only I've made it more exciting with the addition of coconut rum, and less bitter by using only the juice of limes, not the whole fruit.
I'm calling it "Lime Cremosa". Cremosa translates to "creamy" in Spanish, Italian, and Portuguese and it's the feminine form of cremoso. It felt like the perfect name for this lime-packed cocktail.
It's the perfect summer sipper but feel free to enjoy it year-round!
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🍋🟩 Ingredients
- sweetened condensed milk - You'll find it in the canned milk section of the grocery store (for me it's the same aisle that the coffee is in) or the baking aisle.
- coconut rum - Malibu is my go to coconut rum but if you have some good locally made options, I recommend giving them a try.
- shredded coconut - I use unsweetened. The shredded coconut makes for an amazing drink rim, giving you extra tropical flavor as you sip on the drink. I give instructions for toasting it if you're unsure how.
- agave nectar (not pictured) - This syrup is used to help the coconut stick to the drink rim. You can substitute with liquid honey or homemade simple syrup. Or, check out these simple syrups for cocktails. If you're not making the cocktail sugar rim, you can skip this ingredient.
*See recipe card for ingredient amounts.
🍹 How to Make a Lime Cremosa
For the Rimmer (Optional)
If you're coconut isn't toasted: Toast the shredded coconut in a skillet over medium-low heat, stirring constantly until most of the coconut is golden-brown (about 5 minutes). Remove from the pan and cool completely.
- Transfer the toasted coconut to a plate.
- Add the agave nectar or simple syrup to a separate plate.
- Dip the rim of the glasses into the syrup, then roll in the toasted coconut.
- Let the coconut set for at least 1 minute, while you prepare the drink.
Check out how to rim a glass for detailed instructions.
For the Drink
Step 1. Blend. Add all of the drink ingredients to a blender and pulse a few times, until combined.
Step 2. Fill Glass. Add ice to the glasses, pour the drink over the ice and add a lime slice to each.
🍹 Chef's Note: For a fancier garnish, try making 🍋🟩 candied lime slices. They're an easy, fun garnish that makes this cocktail look extra special sitting on the rim of the glass.
Step 3. Serve. Serve immediately and enjoy!
Joss' Top Tips
- Don't over-blend or it will become foamy. You just need a few short pulses to combine all of the ingredients. Alternatively, you can mix it with a spoon in a pitcher or glass.
- Chill before sipping. I like to let the drink sit with the ice for a few minutes so it gets nice and cold. You can also chill the glass and liquid ingredients beforehand to get it chilled quicker.
❓ Lime Cremosa Drink FAQs
Lime Cremosa is a spiked version of the Brazilian lemonade. Both are made from limes but the Cremosa uses the juice instead of the whole fruit.
Whole limes bring lots of lime flavor, but the peel can also add a bitter edge that isn't for everyone. I use only the fresh lime juice for this drink instead, giving you all the zesty citrus goodness without the bitter bite.
There are about 2 tablespoons of lime juice in an average lime.
You can, but it won't taste as tropical and flavorful. Use white rum if you don't like coconut flavor.
Absolutely. You can serve it with or without the alcohol depending on the occasion or who you're serving it to. My kids are always asking me for the alcohol-free option!
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💚 More Tasty Summer Cocktails to Try
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📋Recipe
Lime Cremosa Drink
Ingredients
For the Drink
- 1 cup water
- ½ cup sweetened condensed milk
- 5 ounces coconut rum - such as Malibu
- ¼ cup freshly squeezed lime juice - about 2 limes
- ice
For the Rim & Garnish (Optional)
- 3 tablespoons unsweetened coconut - shredded
- 2 tablespoons agave nectar - or simple syrup
- 2 lime slices
Instructions
For the Rim (Optional)
- Toast the shredded coconut in a skillet over medium-low heat, stirring constantly until most of the coconut is golden-brown (about 5 minutes). Remove from the pan and cool completely.3 tablespoons unsweetened coconut
- Transfer the toasted coconut to a plate. Add the syrup to a separate plate.2 tablespoons agave nectar
- Dip the rim of the glasses into the syrup, then roll in the toasted coconut. Let the coconut set for at least 1 minute, while you prepare the drink.
For the Drink
- Add all of the drink ingredients to a blender and pulse a few short times, until just combined.1 cup water, ½ cup sweetened condensed milk, 5 ounces coconut rum, ¼ cup freshly squeezed lime juice
- Add ice to cocktail glasses. Pour the drink over the ice and add a lime slice to each. Serve immediately.
Equipment
Notes
- Don't over-blend or it will become foamy. You just need a few short pulses to combine all of the ingredients. Alternatively, you can mix it with a spoon in a pitcher or glass.
- I like to let the drink sit with the ice for a few minutes so it gets nice and cold. You can also chill the glass and liquid ingredients beforehand to get it chilled quicker.
- I don't recommend storing the drink in the fridge for longer than a day as the ingredients will start to separate.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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