Ingredients to make Venezuelan Cicada:
- 1 can of condensed milk
- 1 natural coconut (brown)
- 1 bottle of coconut milk (or canned)
- 1 pinch of ground cinnamon
How to make Venezuelan Cicada:
- Place the ingredients on the workspace. Measure the condensed milk (390 gr.), the coconut milk (500 milliliters), a pinch of cinnamon and reserve. On the other hand, break the coconut.
- Before beginning this step, you must find a stable place to rest the coconut. To open the coconut, locate its weakest part in the shell. That part is usually a kind of circle, with little depth, located at one end of the fruit. Use something sharp and bury it there, then little by little dig, until you reach the fleshy part of the coconut. Be careful, otherwise you can cut yourself. Once there, remove the water from the fruit and see yourself in a container and reserve.
- Then, to get the pulp or meat out of the coconut, place a towel or blanket on the floor and hit the fruit hard. Do it in the same place where you made the hole, remember it is its most sensitive part. When it breaks, remove the shell and reserve the pulp. You can also hit the coconut against a stone.
- Trick: Reserve the pulp and the water, because later you will use both in the homemade cicada.
- Cut the pulp or meat of the coconut into squares. Booking.
- Place the coconut cubes, coconut milk and condensed milk in the blender. Apply high speed. You can add ice, during the shake or later, the amount according to your taste.
- If you don’t get some ingredients you can easily substitute them. Coconut milk can be changed for whole milk, condensed milk for sugar. On the other hand, if you can’t get coconut milk, just use natural coconut milk. If you can’t get natural coconut, you can use coconut milk or coconut cream and use sugar to taste.
- Before serving add a pinch of cinnamon (to taste) what do you think of the Venezuelan cicada? I invite you to try it, rest assured that it will become one of your favorite drinks.
