Piña colada freakshake Recipe

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makes:

2

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

10 min

Piña colada freakshake really takes milkshake to the next level! A ‘freakshake’ is an Australian-inspired milkshake designed to wow – in this case, it’s an adults-only extravaganza with rum, coconut ice cream, fresh pineapple, coconut cream and topped with fresh cream, roasted pineapple and coconut macaroons. More is more with a freakshake! It’s a liquid dessert with a twist. Put some music on, grab your sunglasses and get ready to party! This recipe makes 2 towering freakshakes in a matter of minutes.

Ingredients

  • For the roasted pineapple:
  • 120g pineapple, drained
  • 2tbsp white rum
  • 2tbsp runny honey
  • For the glass rim:
  • 100g white chocolate, broken into chunks
  • 50g coconut chips or desiccated coconut
  • 300ml double cream
  • For the Piña Colada shake:
  • 100ml white rum
  • 50ml coconut cream
  • 6 scoops of coconut ice cream
  • 120g fresh pineapple chunks, including any juice
  • To decorate:
  • 4 coconut macaroons (or use Bounty bars)
  • 120g fresh pineapple, to decorate

Method

  • Preheat the oven to 200C, gas 6. Place the drained pineapple into a roasting tin. Pour over the rum and honey and roast for 10 minutes. Remove and set aside.

  • Melt the white chocolate by placing it into a heatproof glass bowl over a pan of simmering water, making sure that the water doesn’t touch the bowl – or you can give it 30-second blasts in a microwave, stirring in between. Once melted, stir and leave to cool for 5 minutes.

  • Dip the rim of 2 glass-handled jars or tall glasses into the melted chocolate and then into the coconut chips or desiccated coconut so that it sticks around the rim.

  • Using an electric whisk, whip the cream until thick and scoop it into a piping bag fitted with a wide nozzle. Set to one side.

  • For the shake, pour the rum, coconut cream, 2 scoops of ice cream and fresh pineapple with any juice into a high-powered blender. Blend until smooth.

  • Put 2 scoops of coconut ice cream into each glass. Pour the piña colada shake over the ice cream in the glass until you reach the bottom of the rim.

  • Pipe a swirl of double cream into the glass and keep piping until the cream reaches over the rim.

  • Top the whipped cream with coconut macaroons and slices of the roasted pineapple and sprinkle over any remaining coconut chips or desiccated coconut. Serve straight away.

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Top Tip

This recipe is best made and enjoyed on the same day!