Introduction
The pineapple rum-raisin milkshake with coconut milk is an exotic and refreshing drink that invites you to travel. The creamy sweetness of coconut milk, the freshness of pineapple, and the indulgence of rum-raisin ice cream make this recipe a true delight for the senses. Easy and quick to prepare, it adds a tropical touch to your treats.
Why You’ll Love This Recipe
Quick to make, this drink combines lightness and creaminess. It’s perfect for quenching your thirst while enjoying a rich and fruity flavor. Few ingredients are needed to achieve a frothy texture and a perfect balance of sweetness and freshness.
Recipe Origins
Inspired by Caribbean flavors, this milkshake combines iconic tropical ingredients. Coconut milk and pineapple are common in Caribbean cuisine to bring sweetness and exoticism, while rum-raisin ice cream reflects European influences.
Nutrition Information
Calories: 280 kcal per serving
Fat: 15g
Carbohydrates: 30g
Protein: 2g
Sodium: 50mg
Quick Facts
Preparation Time: 5 min
Cooking Time: None
Servings: 1
Difficulty: ⭐ (Very Easy)
Storage and Reheating Tips
Consume this milkshake immediately to preserve its freshness and creamy texture. It can be refrigerated for up to 12 hours, but quality deteriorates quickly. Do not reheat.
Serving Suggestions
Serve this milkshake with shortbread cookies or a light tropical fruit cake. It also pairs well with fresh orange juice or flavored iced tea.
Common Mistakes
Blending too long can warm the mixture and affect the texture. Using quality coconut milk ensures optimal flavor. Don’t forget to add the rum-raisin ice cream last to keep its indulgent touch.
Recipe Variations
For more indulgence, add some whipped cream.
For a lighter version, replace rum-raisin ice cream with classic vanilla ice cream.
You can also add a few mint leaves for extra freshness.
Frequently Asked Questions
Can I prepare this milkshake in advance?
It’s best consumed quickly to maintain freshness.
Can I replace coconut milk?
Yes, plain plant-based milk can work, but the flavor will be less exotic.
What ice cream can I use instead of rum-raisin?
Vanilla or coconut ice cream makes a great alternative for added sweetness.
Ingredients
- 30 cl coconut milk
- 4 canned pineapple slices
- 1 scoop rum-raisin ice cream
- 10 cl juice from the canned pineapple
Instructions
1- Pour the coconut milk and pineapple juice into a blender.
2- Add the pineapple slices cut into pieces.
3- Blend until you get a frothy and smooth mixture.
4- Pour the preparation into a tall glass.
5- Add a scoop of rum-raisin ice cream on top.
6- Garnish with a quarter slice of pineapple.
