Piña Colada Milkshakes

What the heck are these?

So last summer, I was craving both a piña colada AND ice cream (because vacation calories don’t count, right?), and I thought, why choose when you can combine them? That’s how these Piña Colada Milkshakes were born – all the tropical glory of a piña colada blended into a creamy, cold milkshake. It’s basically like slurping up a Caribbean vacation through a straw. These babies are perfect for pretending you’re on a beach when you’re actually just in your backyard, and they’re WAY easier to make than actual frozen cocktails.

Why You’ll Love This Recipe

Look, I’m not saying these will change your life, but they kinda will:

• They’re ridiculously creamy with that perfect sweet-tangy pineapple and coconut combo.
• You can make them boozy or keep them virgin for the whole family (the kids went NUTS for these).
• They take like 5 minutes to throw together – instant gratification at its finest.
• They’re basically two desserts in one – a cocktail AND ice cream.
• You’ll look like a fancy bartender with minimal effort (always a win).
• Perfect for cooling down on hot days when your AC is struggling.
• They hold up surprisingly well in those insulated tumblers for pool-side sipping.

The Good Stuff You’ll Need

For the Basic Milkshake:

• 3 big scoops vanilla ice cream (about 1 1/2 cups – premium brands work best because they’re creamier)
• 1 cup frozen pineapple chunks (fresh works too, but frozen gives a better texture)
• 1/2 cup coconut cream (NOT coconut milk – you want the thick stuff from the top of the can)
• 1/4 cup pineapple juice (from a can or bottle)
• 2 tablespoons cream of coconut (like Coco Lopez – it’s sweetened and thicker than coconut cream)
• 1/4 teaspoon coconut extract (optional, but amping up the coconut flavor is never wrong)

For Boozy Version (per shake):

• 1 1/2 oz white rum (Bacardi works great, but use whatever you’ve got)
• 1/2 oz coconut rum (Malibu is my go-to)

For Garnishes (because we’re extra):

• Whipped cream (from a can is fine, no judgment)
• Toasted coconut flakes (toast them yourself in a dry pan – takes 2 minutes and SO worth it)
• Fresh pineapple wedges
• Maraschino cherries (the unnaturally red ones – this is not the time for fancy cocktail cherries)
• Colorful straws and tiny umbrellas (absolutely necessary for full vacation vibes)

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Let’s Do This

Basic Milkshake Assembly (5 minutes or less):

1. Dump the vanilla ice cream, frozen pineapple chunks, coconut cream, pineapple juice, and cream of coconut into your blender.
2. Add the coconut extract if you’re using it. If making the adult version, throw in the rum now.
3. Blend that baby up! Start on low speed so you don’t wear your milkshake (speaking from messy experience), then gradually increase to high. Blend until smooth but still thick – about 30 seconds to a minute. Don’t overblend or it’ll get too thin.
4. Give it a quick taste. Need more pineapple? Coconut? Sweetness? Adjust now.

For Fancy Presentation (2 extra minutes):

1. If you want to be super extra (and who doesn’t?), take a spoon and drizzle some honey around the inside of your glasses. Then press toasted coconut flakes against the sides. This creates that cool “stuck to the glass” look that will have everyone thinking you’re a food stylist.
2. Pour your milkshake into glasses. Go with something clear so people can see your masterpiece.
3. Top with a MOUNTAIN of whipped cream. Don’t be shy.
4. Sprinkle with more toasted coconut flakes.
5. Garnish with a pineapple wedge and cherry. Stick them on a cocktail pick together if you’re feeling fancy.
6. Add a colorful straw and tiny umbrella. Take picture for social media before drinking (we all do it).

Serving Suggestions

• Serve with a side of toasted coconut shortbread cookies for dunking.
• These are surprisingly amazing with salty snacks on the side – like macadamia nuts or even potato chips (sweet-salty perfection).
• For a full-on tropical party, serve alongside some Hawaiian pizza (yeah, I said it – pineapple DOES belong on pizza).
• These are perfect for dessert after a spicy meal – the coolness balances the heat.
• Make a milkshake bar! Set out the base milkshake and let people add their own garnishes and rum.

Switch It Up

Got the basics down? Try these crazy variations:

• Strawberry Colada: Add a handful of frozen strawberries to the mix. The pink color is gorgeous, and strawberry + coconut is low-key amazing.
• Banana Boat: Throw in a frozen banana instead of some of the ice cream. Gives it a tropical smoothie vibe.
• Chocolate Coconut Dream: Add 2 tablespoons of chocolate syrup to the blender. Chocolate and coconut are BFFs.
• Coffee Colada: Add a shot of cold espresso or 2 tablespoons of coffee liqueur. Hello, breakfast milkshake! (Kidding. Sort of.)
• Lime in the Coconut: Add the juice and zest of one lime. That hint of tartness takes these to a whole new level.
• Spiced Island: Add a pinch of cinnamon and a tiny drop of vanilla. Tastes like vacation in the Bahamas.

Make-Ahead Tips

Let’s be real – milkshakes are best fresh. BUT:

• You can pre-measure and freeze little baggies of pineapple, coconut cream, and juice together as “shake packs.”
• Keep coconut cream in the fridge so it’s ready to go (it separates in the can if left in the pantry).
• Make the grown-up version in a thermos for the beach. It won’t be quite as thick but still delicious.
• If your milkshake sits too long and gets melty, throw it back in the blender with an extra scoop of ice cream to revive it.

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Questions People Actually Ask

Q: I can’t find cream of coconut anywhere! What now?
A: No worries! Make your own by mixing 1 part coconut cream with 1 part simple syrup. Or just use more coconut cream and add a bit of extra sugar.

Q: Can I make this dairy-free?
A: Totally! Use coconut milk ice cream instead of vanilla. It’s actually even MORE coconutty and ridiculously good.

Q: Mine came out too thick/thin. Help!
A: Too thick? Add a splash more pineapple juice. Too thin? Add more ice cream or a handful of ice cubes.

Q: What if I don’t have a fancy blender?
A: Any blender works! If yours is struggling, just let the ice cream soften a bit first and add the ingredients in batches.

Q: Can I make a big batch for a party?
A: You can, but make it no more than 30 minutes before serving and keep it cold. Milkshakes separate when they sit too long. Better option: prep all ingredients and blend in batches as needed.

Q: I don’t like rum. What else can I use?
A: Vodka works great for a boozy kick without changing the flavor. Coconut-flavored vodka is even better! Or try a splash of blue curaçao for a fun color and slight orange flavor.

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