Description
This Piña Colada Milkshake is a tropical, creamy delight that combines the classic flavors of pineapple, coconut, and vanilla ice cream into a refreshing milkshake. Rimmed with sweetened coconut flakes and topped with whipped cream and a maraschino cherry, it’s a perfect quick treat that captures the essence of the iconic Piña Colada cocktail in a kid-friendly, frozen dessert form.
Ingredients
Scale
Milkshake Ingredients
- 2½ cups vanilla ice cream
- 8 oz crushed pineapple in juice (undrained)
- ¼ cup coconut milk
- ¼ cup cream of coconut (plus 2 tbsp more for rimming the glass)
- ¼ cup milk
Glass Decoration
- Shredded sweetened coconut flakes (for coating glass rims)
Garnish
- Whipped cream
- Maraschino cherries
Instructions
- Prepare the Glass Rims: Pour 2 tablespoons of cream of coconut onto a small plate and spread shredded sweetened coconut flakes on another plate. Dip the rims of the serving glasses into the cream of coconut, then immediately dip them into the shredded coconut to create a decorated rim.
- Blend Ingredients: In a blender, combine vanilla ice cream, crushed pineapple with juice, coconut milk, ¼ cup cream of coconut, and milk. Blend on high speed until the mixture becomes smooth and creamy.
- Serve: Pour the milkshake into the prepared glasses. Top each glass with a generous swirl of whipped cream and a maraschino cherry to garnish. Serve immediately to enjoy the best flavor and texture.
Notes
- Use full-fat coconut milk and cream of coconut for the richest flavor and creaminess.
- For a boozy version, add a shot of rum before blending.
- To make this dairy-free, substitute vanilla dairy-free ice cream and use almond or oat milk.
- Chill glasses beforehand for an extra frosty presentation.
- Leftover milkshake can be stored covered in the freezer, but best consumed fresh.
