Tropical Coconut Pineapple Milkshakes (Print Version)
# Ingredients:
→ Base for the Milkshake
01 -
¼ cup coconut milk, give it a good shake first
02 -
¼ cup of rum (light or dark, your call)
03 -
8 oz of crushed pineapple with juice (you'll use all the liquid)
04 -
¼ cup Cream of Coconut (like Coco Lopez), plus 2 extra spoons for the rim
05 -
2 ½ cups vanilla ice cream, let it soften a bit before using
→ Toppings
06 -
Whipped cream as a creamy topping
07 -
Sweetened shredded coconut for added texture
08 -
A few maraschino cherries for a fun look
# Instructions:
01 -
Spread a few spoonfuls of cream of coconut onto a small plate. In another shallow bowl, sprinkle some shredded coconut. Dip the rims of your glasses, first in the creamy mixture, then coat them with the coconut flakes. They'll look gorgeous!
02 -
Dump the ice cream, pineapple with juice, the shaken coconut milk, a quarter cup of cream of coconut, and your rum into the blender. Blend until silky and smooth. Scrape the sides once in a while if any chunks stick.
03 -
Carefully pour the blended goodness into your decorated glasses. Take your time so the rims don't lose their sparkle. Add a dollop of whipped cream and a maraschino cherry to each glass. Enjoy right away before it starts melting!
# Notes:
01 -
Want it alcohol-free? Just switch out the rum for the same amount of milk. It’ll stay the right consistency and still taste amazing!
02 -
Look for Cream of Coconut near the piña colada mixers at your local store. Don’t grab coconut cream by mistake—it’s not the same thing!
03 -
These milkshakes aren’t good leftovers. Make and serve them fresh to really enjoy all the flavors and textures.