Description
A creamy, tropical milkshake that tastes like a vacation! Combines pineapple, coconut, and optional rum for a refreshing treat.
Ingredients
Scale
- 1 cup frozen pineapple chunks
- 1/2 cup canned coconut milk (full-fat for best results)
- 1/4 cup pineapple juice
- 1/4 cup white rum (optional, for an adult version)
- 1/4 cup cream of coconut
- 1/2 cup vanilla ice cream
- 2 tablespoons shredded coconut, toasted (for garnish)
- Maraschino cherries (for garnish)
- Whipped cream (optional, for garnish)
- Ice cubes (optional, for thicker consistency)
Instructions
- Combine the Ingredients: In a blender, add the frozen pineapple chunks, coconut milk, pineapple juice, white rum (if using), cream of coconut, and vanilla ice cream.
- Blend Until Smooth: Secure the lid on the blender and blend on high speed until the mixture is completely smooth. You may need to stop the blender occasionally and scrape down the sides with a spatula to ensure all the ingredients are fully incorporated. The consistency should be thick and creamy.
- Adjust Consistency (Optional): If you prefer a thicker milkshake, add a few ice cubes and blend again until you reach your desired consistency. Be careful not to add too much ice, as it can dilute the flavor. If the milkshake is too thick, add a splash more pineapple juice or coconut milk to thin it out.
- Taste and Adjust Sweetness: Give the milkshake a taste and adjust the sweetness as needed. If it’s not sweet enough, add a little more cream of coconut or a touch of simple syrup. If it’s too sweet, add a squeeze of fresh lime juice to balance the flavors.
- Prepare the Coconut: Spread the shredded coconut evenly on a dry skillet or baking sheet.
- Toast on the Stovetop (Skillet Method): If using a skillet, place it over medium heat. Stir the coconut frequently with a spatula to prevent burning. The coconut will start to turn golden brown and release a nutty aroma. This process usually takes about 3-5 minutes. Once the coconut is evenly toasted, remove it from the skillet immediately and transfer it to a cool plate to stop the cooking process.
- Toast in the Oven (Baking Sheet Method): If using a baking sheet, preheat your oven to 350°F (175°C). Spread the coconut evenly on the baking sheet and bake for 5-7 minutes, or until golden brown, stirring halfway through to ensure even toasting. Watch it carefully, as it can burn quickly. Once toasted, remove from the oven and let it cool completely.
- Prepare the Glasses: If desired, chill your serving glasses in the freezer for a few minutes before pouring the milkshake. This will help keep the milkshake cold and refreshing.
- Pour the Milkshake: Pour the Pina Colada Milkshake into the prepared glasses, filling them almost to the top.
- Add Whipped Cream (Optional): If you like, top each milkshake with a generous dollop of whipped cream.
- Garnish with Toasted Coconut: Sprinkle the toasted shredded coconut over the whipped cream (or directly onto the milkshake if you’re skipping the whipped cream).
- Add Maraschino Cherries: Place a maraschino cherry on top of the whipped cream or directly into the milkshake for a classic Pina Colada touch.
- Serve Immediately: Serve the Pina Colada Milkshake immediately and enjoy!
Notes
- For a Non-Alcoholic Version: Simply omit the white rum from the recipe. The milkshake will still be delicious and refreshing without it.
- Use Fresh Pineapple: If you prefer, you can use fresh pineapple instead of frozen. Just make sure to chill the fresh pineapple before using it in the milkshake. You may also need to add a few ice cubes to achieve the desired thickness.
- Add a Splash of Lime Juice: A squeeze of fresh lime juice can add a bright and tangy flavor to the milkshake, balancing the sweetness of the pineapple and coconut.
- Make it Vegan: To make this milkshake vegan, use coconut milk ice cream instead of dairy-based ice cream. You can also use agave nectar or maple syrup instead of cream of coconut for a natural sweetener.
- Experiment with Flavors: Try adding other tropical fruits to the milkshake, such as mango, papaya, or banana. These fruits will complement the pineapple and coconut flavors beautifully.
- Make it a Float: Pour the Pina Colada Milkshake into a glass and top it with a scoop of pineapple sorbet or coconut sorbet for a refreshing and decadent float.
- Layered Milkshake: For a visually appealing milkshake, create layers by alternating the Pina Colada Milkshake with a layer of crushed pineapple or a layer of toasted coconut.
- Pina Colada Smoothie: For a lighter and healthier version, reduce the amount of ice cream and increase the amount of pineapple juice and coconut milk. This will create a smoothie-like consistency that is perfect for a quick and refreshing breakfast or snack.
- Make Ahead: You can prepare the Pina Colada Milkshake ahead of time and store it in the freezer for up to 2 hours. Just be sure to stir it well before serving, as it may separate slightly.
- Garnish Variations: Get creative with your garnishes! In addition to toasted coconut and maraschino cherries, you can also use pineapple wedges, lime slices, or even small paper umbrellas for a festive touch.
- Prep Time: 5 minutes
- Cook Time: 5 minutes