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Two rocks glasses of creamy coconut orange bliss over ice, topped with orange zest and garnished with an orange slice on the rim, on a marble surface with tropical palm leaves in the background.

Creamy Coconut Orange Bliss

A thick, golden tropical drink made with full-fat coconut cream, freshly squeezed orange juice, and sweetened condensed milk served over crushed ice with orange zest and a fresh orange slice garnish. No blender needed and ready in 5 minutes.
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Prep Time 5 minutes
Cook Time 0 minutes
Chilling Time 10 minutes
Total Time 15 minutes
Servings: 2 glasses
Course: Drinks
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat coconut cream Shake the can well before opening
  • 1 cup fresh orange juice Freshly squeezed for natural pulp flecks and vivid color
  • 2 tablespoon sweetened condensed milk or coconut condensed milk Adds rounded sweetness and richness
  • 0.5 teaspoon vanilla extract Adds a creamsicle-like warmth to the drink
  • 1 pinch salt Sharpens the sweetness
  • 0.5 cup coconut milk Loosens the base to a smooth pourable consistency
  • fresh orange zest Scattered over the ice just before serving
  • crushed ice or ice cubes Loaded generously on top of the drink in each glass
  • 2 fresh orange slices for garnish Notched and placed on the rim of each glass

Equipment

  • 1 medium bowl or large measuring cup For mixing the coconut orange base
  • 1 Whisk For combining the coconut cream and orange juice smoothly
  • 2 wide short tumbler glasses or rocks glasses Wide glasses show the golden color best
  • 1 fine grater or microplane For the orange zest garnish
  • 1 Small knife For notching the orange slice garnish
  • 1 ice scoop or large spoon For loading the ice on top

Method
 

  1. Shake the coconut cream can vigorously for 30 seconds before opening, then combine the coconut cream, fresh orange juice, condensed milk, vanilla extract, and salt in a medium bowl and whisk until completely smooth with no visible separation.
  2. Taste the base and adjust sweetness with more condensed milk or brightness with a small extra squeeze of orange juice, then cover and refrigerate for 10 minutes so it is fully cold before building the glasses.
  3. Stir the coconut milk into the chilled base and whisk until fully combined, checking that the consistency coats the back of a spoon lightly and flows off in a slow steady drip.
  4. Fill each wide tumbler glass roughly two thirds full with the coconut orange mixture so the drink is visible through the sides of the glass with the warm golden color and pulp flecks throughout.
  5. Load a generous amount of crushed ice or ice cubes directly on top of the drink in each glass so the ice sits above the liquid level and the cubes are visible piled in the center as shown in the image.
  6. Grate or peel fresh orange zest and scatter it over the ice in each glass so the bright orange flecks land across the crushed ice and the glass rim the way they appear in the image.
  7. Notch a fresh orange slice at the base and slide it onto the rim of each glass at an angle, then serve immediately, stirring once from the bottom before drinking to redistribute the coconut cream if it has settled.

Notes

Shake the coconut cream can vigorously before opening so the cream and liquid are fully combined. Use freshly squeezed orange juice for the best color and natural pulp flecks visible through the glass. Refrigerate the base for 10 minutes before building the glasses so the ice melts more slowly.