Description
A creamy, tropical treat that tastes like a beach vacation in a glass, perfect for summer parties or as a refreshing dessert.
Ingredients
- 3 cups vanilla ice cream (about 600–700 g)
- 1/2 cup coconut milk (120 ml)
- 1/3 cup cream of coconut (80 ml)
- 1 cup crushed pineapple, drained (about 240 g)
- 1–2 tbsp dark or white rum (optional)
- Ice (optional), 1/2–1 cup
- Garnish: pineapple wedges, maraschino cherry, shredded toasted coconut, or a lime wheel
Instructions
- Chill your serving glasses in the freezer while you prepare the shake.
- Add the vanilla ice cream to the blender first.
- Pour in the coconut milk and cream of coconut.
- Add the crushed pineapple and optional rum.
- Blend on medium-high until smooth and thick, about 20–40 seconds.
- Check texture and taste, adjusting as necessary.
- Pour into chilled glasses and garnish as desired.
- Serve right away.
Notes
Use cold ingredients and chilled glasses to maintain coldness. For dairy-free version, use plant-based ice cream and coconut milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Tropical