Carrot cake has always been a beloved dessert, known for its moist, spiced layers and rich cream cheese frosting. But what if we told you there’s a way to enjoy all the flavors of carrot cake in a refreshing, tropical drink? Introducing the Carrot Cake Colada with Whipped Coconut Cream—a delightful concoction that combines the warmth of carrot cake spices with the cool, creamy goodness of coconut. Whether you’re looking for a unique dessert or a special treat to sip on a warm day, this recipe is sure to become a favorite in your repertoire.
|Carrot Cake Colada with Whipped Coconut Cream
|Approximately 2 glasses (12-14 oz each)
For the Carrot Cake Colada:
In a blender, combine the chopped carrots, pineapple juice, coconut milk, Greek yogurt, honey, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract. Blend until the mixture is smooth and creamy.
Add the ice cubes to the blender and blend again until the drink is well chilled and frothy.
Taste the Carrot Cake Colada and adjust the sweetness by adding more honey if needed.
Pour the Carrot Cake Colada into serving glasses.
For the Whipped Coconut Cream:
Open the can of refrigerated coconut milk and scoop out the thick, solidified coconut cream that has risen to the top, leaving behind the watery liquid.
Place the coconut cream in a mixing bowl. Add powdered sugar and vanilla extract.
Use an electric mixer to whip the coconut cream until it becomes light and fluffy, resembling traditional whipped cream.
Dollop a generous spoonful of whipped coconut cream on top of each glass of Carrot Cake Colada.
Optionally, garnish with a sprinkle of ground cinnamon or a carrot cake crumb for added visual appeal.
Serve your Carrot Cake Colada with a straw or a long spoon and enjoy the delightful blend of flavors and textures.
The Carrot Cake Colada with Whipped Coconut Cream is a creative twist on a classic dessert, offering a refreshing and indulgent treat that combines the flavors of carrot cake with the tropical essence of coconut. Whether you’re celebrating a special occasion or simply want to treat yourself, this unique recipe is a must-try. So, grab your blender and give this delightful concoction a whirl—it’s guaranteed to become a crowd-pleaser at your table.
Estimated Nutrition Per Serving
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 9g
- Trans Fat: 15g
- Cholesterol: 25mg
- Sodium: 35mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Servings: 24
- Sugars: 27g
- Protein: 3g
My friend Caroline – who authors the lovely blog Chocolate & Carrots – is having a baby!!!
I’m so happy to celebrate this exciting news by participating in a virtual baby shower – put on by Erin from Texanerin Baking – along with a bunch of other talented bloggers.
I opted for a beverage (alcohol-free for the mom-to-be, of course) and came up with this frosty drink that combines flavors of a pina colada and carrot cake.
I know it may sound a bit strange, but trust me when I tell you that this refreshing drink is deeeeelicious!
The smoothie component of this colada is comprised of coconut milk, frozen banana, shredded carrots, and the warm spices found in carrot cake. The frozen banana gives the colada a thick consistency, but the banana flavor is out-shined by the other ingredients.
As for the whipped coconut cream, well… it’s exactly what it sounds like! Simply chill a can of full-fat coconut milk until the cream rises to the top, and whip it with a bit of vanilla and sugar until light and fluffy. Voila! Vegan whipped cream.
There may not be any chocolate involved, but I bet Caroline would enjoy this Carrot Cake Colada with Whipped Coconut Cream =).
Congratulations Caroline and Logan!
Carrot Cake Colada with Whipped Coconut Cream
- 1/2 cup chilled coconut milk beverage (from a carton, not a can), well-shaken
- 1 large ripe banana, peeled, sliced, and frozen
- 1/2 cup finely chopped ripe pineapple
- 1/2 cup shredded carrot (about 1 large carrot)
- ground cinnamon, nutmeg, and ginger to taste
- 3-4 ice cubes
Whipped Coconut Cream:
- 1 can full fat unsweetened coconut milk, well-chilled
- 1/4 tsp pure vanilla extract
- 2 tsp unrefined granulated sugar
Chill the can of coconut milk in the refrigerator until very cold; preferably overnight.
Open the can and scoop out the solidified layer of coconut cream on top; place in the bowl of a stand mixer (or in a large bowl). Whip coconut cream using the whisk attachment (or using an electric hand-held mixer) until soft peaks form. Whip in vanilla extract and sugar. Set aside.
Combine all ingredients for the colada in a blender and blend until well-combined. Serve in a tall glass topped with a bit of the whipped coconut cream.Powered by Recipage
Be sure to check out all of the contributions to Caroline’s virtual baby shower by visiting these links!
Healthy Food For Living – Carrot Cake Colada
Bran Appetit – Strawberry Mint Sparkling Lemonade
Baked Bree – Pancetta and Chive Quiche
Simply Whole Kitchen – Mini Quinoa Bites with Goat Cheese Pesto
Food Doodles – Chocolate Peanut Butter Cream Filled Whole Wheat Cream Puffs
Kevin & Amanda – Baby Cinnamon Buns
Baked by Rachel – Mini Lemon Lime Cheesecakes
Bake Your Day- No Bake Lemon Cheesecakes with Lemon Blueberry Sauce
Eat Good 4 Life – No Bake Mini Raspberry Cheesecakes
Fearless Homemaker – Angel Food Cupcakes with Whipped Vanilla Cream
Itzy’s Kitchen – 10 Grain Chocolate Chip Cookies
Keep It Sweet – Peanut Butter Cake with Salted Caramel Cream Cheese Icing and Chocolate Ganache
Texanerin Baking – 100% Whole Grain Chocolate Carrot Cake Cupcakes