Aloha Milkshake

Are you ready for this one? I don’t think you are. Check this out. You take some toasted coconut, puree some fresh pineapple, make that into ice cream, whip you up some cream and BOOM. You get these amazing aloha milkshakes!

There are a couple different steps to this one so I’m going to break it down for all of yous.

Ingredients

Toasted Coconut:

1 bag                                   Sweetened Flaked Coconut (roughly 2 cups)

 

Toasted Coconut and Pineapple Ice Cream (ice cream base adapted from Alton Brown’s recipe here) :

2 Cups                                Half and Half

1 Cup                                  Heavy Whipping Cream

1 Cup minus 2 Tbls         Granulated Sugar

1 tsp                                    Vanilla Extract

1 Cup                                  Toasted Coconut

1/2 Cup                              Pureed Fresh Pineapple

1/3 Cup                              Fresh Pineapple Juice

 

Whipped Cream:

2 Cup                                  Heavy Whipping Cream

2 Tbls                                  Powdered Sugar

 

Milkshake Assembly makes 1 large or 2 little:

1 Cup                                    Toasted Coconut and Pineapple Ice Cream

1/2 Cup                                Milk, 2 %

1/2 Cup                                Whipped cream, plus more for topping

Toasted Coconut

Pineapple Garnish

 

Directions

Toasted Coconut:

You can do this is batches or all together whichever you feel most comfortable with. Place the coconut in a dry saute pan over medium-low heat. Every minute or so stir or flip pan to let the coconut toast evenly. When most of it is a light golden brown color it is done!

You can store this in an airtight container until you are ready to use it or you can use it right away. Make this ahead of time for this recipe!

Toasted Coconut and Pineapple Ice Cream:

In a saucepan over medium heat add everything but the last three ingredients. Stirring occasionally cook this until it reaches 170 degrees. You can test this by using a thermometer in the center of the liquid not touching the bottom of the pot. Take it off the heat and add the coconut.

Let this sit overnight in the fridge in an airtight container. Make sure your ice cream maker is in the freezer as well! When you’re ready to churn the ice cream cut 1/2 of a pineapple into medium sized chunks.

Puree this in a food processor. Take out 1/2 cup of the puree and mix it into the ice cream.

With the remaining pureed pineapple, place it into a fine mesh colander over a bowl and “squeeze” out the juice from it. Add 1/3 Cup of pineapple juice to the ice cream mix as well. Now, churn this mixture in your ice cream maker until it is a soft serve consistency. Place this into an airtight container and let freeze until it is a more solid ice cream, this will take 3-5 hours. When you are ready to make your milkshakes you will need to make the whipped cream first.

Whipped Cream:

It is easiest to whip cream when everything is very cold. About an hour before you want to make you whipped cream put your bowl in the fridge. I recommend using a metal bowl for this as it will keep the cold temperature the best. In the metal bowl add the cream and sugar.

Whip this with a hand mixer with the whisk attached or by hand with a whisk until you form soft peaks.

That’s it!

Milkshake Assembly:

Place the ice cream, milk and whipped cream in a blender and blend until thoroughly combined. Place in a glass, top with whipped cream, add pineapple garnish and extra toasted coconut. YUM!

 

 

Here is a little tip: This ice cream is going to be very chunky with all of the coconut in it. If you want your ice cream/milkshake less chunky strain the ice cream mixture with a fine mesh colander before adding the pineapple!

 

 

Thanks so much for reading I hope you enjoy!