As a resident of the South, I have to find ways to adapt to the region’s heat and humidity. (Hibernating in the air conditioning all summer isn’t a feasible option.) I plan no-cook meals for hot summer nights and serve ice cream desserts all season long. Last summer, I practically survived on frozen lemonade. It’s a slushy sipper that’s part lemonade and part milkshake. This year, I’m serving frozen whipped coconut lemonade, which is a tropical twist that is just as refreshing and delicious. The best part is that you only need two ingredients.

This frozen whipped coconut lemonade isn’t the first or only recipe blending citrus juice with cream and sugar (or sweetened condensed milk) into a refreshing and frosty beverage. In Colombia, a similar drink, limonada de coco, is made with lime juice and cream of coconut or a combination of coconut milk and sugar. While in Brazil, you can sip on limonada suíça, which is made of blended and strained whole limes and sweetened condensed milk or sweetened condensed coconut milk. My version subs in lemon for the lime and is something I’m sipping all summer long.

Why you’ll love it

Key ingredients in whipped coconut lemonade

Whipped Coconut Lemonade

Makes about 2 cups; serves 1

1 1/2 cups ice cubes

1/2 cup cream of coconut

1/4 cup freshly squeezed lemon juice (2 medium lemons)

Whipped cream, for topping (optional)

Lemon slice, for garnish (optional)

Toasted shredded coconut, for garnish (optional)

1. Place 1 1/2 cups ice cubes, 1/2 cup cream of coconut, and 1/4 cup lemon juice in a blender, preferably high-speed. Using the tamper if needed, blend until smooth, about 1 minute.

2. Pour into a glass and garnish with whipped cream, a lemon slice, and toasted shredded coconut if desired.

Recipe note: Substitute the cream of coconut with 1/3 cup whisked unsweetened coconut cream plus 1/4 cup sweetened condensed milk.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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