Tropical Orange Coconut Sunrise Froth

Quick Recipe Version (TL;DR)

• Yield: 2 tall servings (about 12 oz / 355 ml each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 1/2 cups (360 ml) freshly squeezed orange juice, chilled
• 1/2 cup (120 ml) cold unsweetened coconut cream
• 1/4 cup (60 ml) cold water or light coconut milk
• 2–3 tbsp (30–45 ml) honey, maple syrup, or agave syrup, to taste
• 1/2 tsp pure vanilla extract
• Pinch fine sea salt
• 1 1/2 cups (about 180 g) ice cubes
• Optional: 2 tbsp (30 ml) aquafaba or 1 pasteurized egg white for extra froth
• Optional garnish: thin orange slices, toasted shredded coconut, fresh mint

Do This

• 1. Chill glasses, orange juice, and coconut cream for at least 15 minutes.
• 2. Add orange juice, coconut cream, water or light coconut milk, sweetener, vanilla, and salt to a blender.
• 3. Add ice and optional aquafaba or egg white.
• 4. Blend on high for 45–60 seconds until very smooth, thick, and fluffy with a tall foamy top.
• 5. Taste; add more sweetener for richness or a splash of water to thin, then blend briefly again.
• 6. Pour into chilled glasses, spoon any extra froth on top, garnish, and serve immediately.

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Why You’ll Love This Recipe

• It tastes like a tropical creamsicle in a glass, but with real fruit and coconut.
• Beautiful sunrise color and tall frothy top make it look like a fancy café drink.
• Quick to make with simple ingredients and no cooking required.
• Naturally dairy-free, with easy vegan and adult (cocktail) options.

Grocery List

• Produce: 4–5 medium oranges, fresh mint (optional), extra orange for garnish (optional).
• Dairy: None (this drink is naturally dairy-free).
• Pantry: Canned coconut cream, honey or agave or maple syrup, vanilla extract, fine sea salt, ice cubes, aquafaba (from canned chickpeas) or pasteurized eggs (optional), shredded coconut (optional).

Full Ingredients

Main Drink

• 1 1/2 cups (360 ml) freshly squeezed orange juice, well chilled (from about 4–5 medium oranges)
• 1/2 cup (120 ml) canned unsweetened coconut cream, well chilled
• 1/4 cup (60 ml) cold water or light coconut milk
• 2–3 tbsp (30–45 ml) honey, maple syrup, or agave syrup, to taste
• 1/2 tsp pure vanilla extract
• 1 small pinch fine sea salt
• 1 1/2 cups (about 180 g) ice cubes

Optional Frothy Boost

• 2 tbsp (30 ml) aquafaba (liquid from a can of no-salt-added chickpeas), chilled or
• 1 large pasteurized egg white, chilled

Optional Garnishes

• 2 thin orange slices or half-moons
• 1–2 tbsp (5–10 g) lightly toasted unsweetened shredded coconut
• 2 small fresh mint sprigs

Step-by-Step Instructions

Step 1: Chill everything for maximum froth

For the fluffiest, longest-lasting froth, start cold. Place your serving glasses in the freezer or refrigerator while you prep. Chill the coconut cream, orange juice, and (if using) aquafaba or egg white. Cold liquids hold tiny air bubbles better, which gives you that dreamy, creamy head of foam. If your coconut cream has separated in the can, stir it briefly in a small bowl, then refrigerate until slightly thick but still spoonable.

Step 2: Squeeze the oranges

Roll each orange firmly on the counter with the palm of your hand to help release the juice inside. Cut the oranges in half and juice them using a hand juicer or citrus press until you have 1 1/2 cups (360 ml) of juice. If you prefer a smoother drink, pour the juice through a fine-mesh strainer into a measuring jug to remove excess pulp and seeds. Keep the juice in the fridge while you set up the blender so it stays cold.

Step 3: Build the base in the blender

To a blender jug, add the chilled orange juice, 1/2 cup (120 ml) coconut cream, 1/4 cup (60 ml) cold water or light coconut milk, 2 tbsp (30 ml) of your chosen sweetener, vanilla extract, and a small pinch of fine sea salt. The salt will not make the drink salty; it simply sharpens the flavors and makes the orange taste brighter and the coconut taste richer. If you like a slightly lighter, more sippable drink, use water; for extra creaminess, use light coconut milk.

Step 4: Add ice and optional frothy boost

Add 1 1/2 cups (about 180 g) of ice cubes to the blender. For a spectacular foamy head, pour in the aquafaba or the pasteurized egg white now. Secure the lid tightly. Start blending on low speed to break up the ice, then gradually increase to high. Blend on high for 45–60 seconds, or until the drink looks completely smooth and thick with a pale, sunrise-orange color and a billowy layer of foam building at the top of the blender. The texture should be similar to a very loose milkshake, not a chunky smoothie.

Step 5: Taste and fine-tune the texture

Stop the blender and carefully remove the lid. Taste the froth with a spoon. If you want it sweeter, add another 1 tbsp (15 ml) of sweetener. If it is thicker than you like, add 1–2 tbsp (15–30 ml) of cold water; if it is too thin, add a few more ice cubes. Blend again for 10–15 seconds until everything is fully incorporated. The finished drink should be luxuriously creamy, cool, and slightly airy, with a thick foam that clings to the sides of the glass.

Step 6: Pour, garnish, and serve immediately

Remove your chilled glasses from the fridge. Slowly pour the orange–coconut froth into the glasses, dividing it evenly. Use a spoon to scoop any extra foam from the blender and mound it on top so you get a dramatic, fluffy crown. Garnish each glass with a thin orange slice on the rim, a sprinkle of lightly toasted shredded coconut, and a small mint sprig if you like. Serve right away while the drink is icy cold and the frothy top is tall and cloudlike.

Pro Tips

• Use real coconut cream: Look for canned coconut cream, not cream of coconut and not regular coconut milk. It should be thick and scoopable when chilled for the creamiest result.
• Pick juicy oranges: Valencia or navel oranges are ideal. Choose fruit that feels heavy for its size; heavier oranges are usually juicier and sweeter.
• Do not skip the salt: A tiny pinch of fine sea salt makes the orange brighter and enhances the natural sweetness without needing as much added sugar.
• Blend long enough: Give the blender a full 45–60 seconds on high to fully aerate the drink. That extra time is what creates the thick, barista-style foam.
• Adjust to your blender: High-speed blenders pulverize ice more quickly. If using a smaller or less powerful blender, work in two batches or add the ice gradually so it blends evenly.

Variations

• Pineapple Tropic Twist: Replace 1/4 cup (60 ml) of the orange juice with 1/4 cup (60 ml) chilled pineapple juice for a slightly tangier, more tropical flavor. You may want to increase the sweetener by 1 tbsp (15 ml) to balance the acidity.
• Layered Sunrise Version: For a sunrise effect, pour 1–2 tbsp (15–30 ml) plain orange juice into the bottom of each glass, then slowly pour the blended orange–coconut froth over the back of a spoon so it floats on top, creating two distinct layers.
• Adults-Only Sunset: For a cocktail variation, add 1–1 1/2 oz (30–45 ml) dark rum or coconut rum per serving to the blender with the other liquids. Blend as directed and serve in chilled rocks glasses.

Storage & Make-Ahead

This drink is at its best straight from the blender, when the froth is tallest and the texture is light and airy. The foam will gradually settle over 15–30 minutes, though the flavor will remain delicious. For limited make-ahead prep, you can mix the base (orange juice, coconut cream, water or light coconut milk, sweetener, vanilla, and salt) up to 24 hours in advance and keep it in an airtight container in the refrigerator. When you are ready to serve, add the chilled base to the blender with ice and optional aquafaba or egg white, then blend until frothy. If you have leftover drink, store it covered in the refrigerator for up to 1 day; it will separate, so reblend with a few fresh ice cubes to restore some of the creaminess and foam before serving again.

Nutrition (per serving)

Approximate values per 1 of 2 servings, made with 3 tbsp (45 ml) honey, aquafaba (no egg), and no garnishes: about 340 calories; 22 g fat (around 20 g saturated); 36 g carbohydrates (about 33 g sugars); 2 g protein; 2 g fiber; and 60 mg sodium. These numbers are estimates and will vary based on the exact brands of coconut cream and sweetener you use, as well as the natural sweetness and size of your oranges.