Sold by the glass near Cartagena’s old city walls, this drink is closer to an icy cream than a lemonade: coconut milk, lime juice, sugar, and ice are blended until frothy. When the milk’s fat meets the acid, the mixture turns white and thick, leaving a two-finger layer of foam in the glass. The other seven lemonades in the collection are water-based; coconut itself gives this one its richness. It is alcohol-free and best enjoyed as soon as it is made.
Press and roll the limes against the counter with your palm, then halve and juice them; this opens the pores in the peel and releases more juice. Strain the juice through a fine-mesh strainer to remove the seeds.
Add the coconut milk, water, sugar, salt, and ice to a blender. Blend on high for 60 seconds, until the ice is completely crushed and the mixture turns white. Add the lime juice and blend for 15 seconds more; a two-finger-thick layer of foam should form on top.
Pour into tall glasses, sprinkle with shredded coconut, garnish each rim with a lime wheel, and serve immediately.
When juicing the limes, do not crush the white pith, and add the juice to the blender last; if the acid is blended with the milk for too long, the drink can taste bitter. Do not let the finished drink sit: the ice melts and the foam sinks within 10 minutes.
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