Ingredients
1 cup unsweetened coconut milk
1/2 cup unsweetened almond milk
1/4 cup heavy cream
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon rum extract
1 to 2 tablespoons powdered erythritol
1 cup ice cubes
toasted coconut flakes, for garnish
fresh lime wedge, for garnish
Instructions
1-Gather ingredients: Gather and measure all ingredients near the blender.
2-Build creamy base: Pour coconut milk, almond milk, heavy cream, coconut extract, vanilla extract, and rum extract (or rum) into blender; blend on high for about 20 seconds until combined.
3-Sweeten to taste: Add 1 tablespoon powdered erythritol, blend, and taste; adjust sweetness up to 1 1/2 tablespoons as desired.
4-Add ice: Add 1 cup ice cubes and blend on high for 30–45 seconds until thick, frosty, and smooth with a pourable slush consistency.
5-Pour and garnish: Pour into a chilled glass and garnish with toasted coconut flakes and a lime wedge.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use powdered erythritol instead of granulated to avoid a gritty texture in cold drinks.
🧊 Freeze unsweetened coconut milk in an ice cube tray and use those cubes instead of regular ice for an extra frosty drink that never waters down.
🥥 Toast the coconut flakes for garnish in a dry pan for a few seconds to bring out a deeper, nuttier flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blender
- Cuisine: Tropical, Caribbean-inspired
- Diet: Keto, Low Carb
Nutrition
- Serving Size: 1 drink
- Calories: 550
- Sugar: 2g
- Sodium: 140mg
- Fat: 58g
- Saturated Fat: 45g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg