Tropical Coconut Pineapple Milkshakes (Print Version)
# Ingredients:
→ Milkshake Base
01 -
2 ½ cups vanilla ice cream, slightly softened
02 -
8 ounces crushed pineapple in pineapple juice (don't drain it!)
03 -
¼ cup coconut milk, well shaken
04 -
¼ cup Cream of Coconut (like Coco Lopez), plus 2 extra tablespoons for the rim
05 -
¼ cup rum (dark or light, your choice)
→ Garnishes
06 -
Shredded sweetened coconut flakes
07 -
Whipped cream for topping
08 -
Maraschino cherries for that classic tropical look
# Instructions:
01 -
Pour about 2 tablespoons of cream of coconut onto a small plate and spread it out a bit. Put some coconut flakes in another small bowl. Dip the rims of your glasses in the cream of coconut first, making sure to get a good coating all around, then dip them into the coconut flakes to create a sweet, fancy rim.
02 -
Toss the ice cream, pineapple with its juice, coconut milk, ¼ cup cream of coconut, and rum into your blender. Hit that blend button and let it rip until everything is smooth and creamy. You might need to stop and scrape down the sides once or twice.
03 -
Carefully pour your tropical concoction into those pretty coconut-rimmed glasses. Don't pour too quickly or you'll mess up your beautiful rims! Top each glass with a swirl of whipped cream and pop a cherry on top. Serve right away before they melt in the summer heat!
# Notes:
01 -
For a non-alcoholic version, just swap out the rum for ¼ cup of milk to keep the consistency right. Perfect for kids or anyone avoiding alcohol!
02 -
You can find Cream of Coconut in the mixer section of most grocery stores, near the piña colada mix. Don't confuse it with coconut cream - they're different products!
03 -
These milkshakes don't keep well, so blend them just before you're ready to serve and enjoy.