Name: Piña Colada Milkshake
Prep time: 10 min
Total time: 10 min
Cuisine: Tropical
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; Shredded sweetened coconut flakes (for coating glass rims); Whipped cream and maraschino cherries (for garnish)

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Short description

I blend creamy vanilla ice cream with sweet pineapple and rich coconut to create a refreshing tropical milkshake that tastes like sunshine in a glass.

Piña Colada Milkshake

Why You’ll Love This Recipe

I love how this milkshake delivers all the tropical flavors I crave in a creamy, dreamy format. It’s quick to make, ultra-satisfying, and perfect for warm days, backyard gatherings, or any time I want a little escape in a glass.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
Shredded sweetened coconut flakes (for coating glass rims)
Whipped cream and maraschino cherries (for garnish)

directions

I pour two tablespoons of cream of coconut onto a small plate, then spread shredded coconut on another plate.
I dip the rims of my glasses into the cream of coconut, then into the shredded coconut to coat them.
I add the vanilla ice cream, crushed pineapple with juice, coconut milk, cream of coconut, and milk into a blender.
I blend until everything is smooth and creamy.
I pour the milkshake into the prepared glasses, top with whipped cream and a cherry, and serve right away.

Servings and timing

This recipe makes 2 generous servings and comes together in about 10 minutes from start to finish.

Variations

Dairy-free: I swap in coconut or almond milk ice cream and dairy-free milk to make it vegan.
Extra fruity: I add fresh pineapple chunks or a splash of pineapple juice for a stronger fruit flavor.
Thicker texture: I reduce the milk slightly or add more ice cream for a thicker consistency.
Toasted coconut topping: I toast the shredded coconut before rimming the glasses for extra flavor and crunch.

storage/reheating

This milkshake is best enjoyed fresh. If I have any leftovers, I freeze them in an ice cube tray and re-blend them later to bring back that frosty texture.

FAQs

1. Can I make it ahead of time?

I recommend serving it immediately, but I can freeze it in cubes and re-blend when ready to serve.

2. What can I use instead of cream of coconut?

For a less sweet option, I use more coconut milk and add a bit of sweetener like honey or maple syrup.

3. What’s the difference between coconut milk and cream of coconut?

Coconut milk is thinner and less sweet, while cream of coconut is thick and sweet—perfect for dessert drinks.

4. Can I use frozen pineapple instead of canned?

Yes, I blend frozen pineapple with a bit of juice or milk to help it mix smoothly.

5. How do I get the coconut to stick to the glass rim?

I dip the rim in cream of coconut first—it’s sticky and sweet—then press it into the shredded coconut.

Conclusion

This piña colada milkshake is a tropical dream come true. It’s rich, fruity, and wonderfully easy to make. When I want a cold treat that brings beachy vibes without leaving home, this is the recipe I turn to.