I whipped up the Best Pina Colada milkshake and every sip is an icy, tropical dessert drink that makes other milkshakes feel embarrassingly basic.

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I’m obsessed with this Pina Colada milkshake because it tastes like a tiny tropical vacation in a glass. I love the bright pineapple chunks hitting the creamy vanilla ice cream so it’s sweet but not sickly.

Best Pina Colada? Maybe.

I drink this for Summer Frozen Drinks Nonalcoholic vibes when I want something chilled and unapologetically fruity. It’s loud, juicy, and a little sinful.

And the coconut notes sneak in and make me reach for more without thinking. No fuss, just a messy, glorious sip that makes summer feel immediate and way more fun.

Trust me, you’ll be hooked instantly.

Ingredients

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Vanilla ice cream: creamy base, rich and cold, makes it thick and dreamy.
Fresh or frozen pineapple: bright, juicy tang that cuts the sweetness.
Fresh pops.
Cream of coconut: lush, sweet coconut richness.
Basically the tropical heart.
Sweetened condensed milk: extra sweet and milky, almost caramel notes if you want.
Coconut or regular milk: thins the shake, makes sipping easier on hot days.
Crushed ice or ice cubes: chills fast and adds a frosty, slushy texture.
Fresh lime juice: Plus it wakes everything up with zippy brightness.
Granulated sugar or honey: adds sweetness control, mix to taste if you like.
Shredded toasted coconut: crunchy texture and toasty nuttiness, fun bite in each sip.
Rum: adult warmth and a boozy edge, optional for grown-up shakes.
Pineapple wedges and cherries: pretty garnish, makes it feel like a beach treat.

Ingredient Quantities

2 cups (480 ml) vanilla ice cream, slightly softened

1 cup (240 g) fresh or frozen pineapple chunks

1/2 cup (120 ml) cream of coconut (eg Coco Lopez) or 1/3 cup sweetened condensed milk for extra sweetness

1/2 cup (120 ml) coconut milk or regular milk for a thinner shake

1 cup (240 ml) crushed ice or a few ice cubes if using frozen pineapple

1 tablespoon fresh lime juice, optional but brightens the flavor

1 tablespoon granulated sugar or honey, to taste if you like it sweeter

2 tablespoons shredded toasted coconut, optional for texture

Rum 1 to 2 tablespoons per serving, optional for adults only

Pineapple wedges and maraschino cherries for garnish, optional

How to Make this

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1. Put 2 cups vanilla ice cream, 1 cup pineapple chunks, 1/2 cup cream of coconut (or 1/3 cup sweetened condensed milk if you want it sweeter), and 1/2 cup coconut milk into a blender.

2. Add 1 cup crushed ice or a few ice cubes if your pineapple is frozen, then pour in 1 tablespoon fresh lime juice and 1 tablespoon sugar or honey if you like it sweeter.

3. If making adults only, add 1 to 2 tablespoons rum per serving now; if not, skip it. You can always stir a splash in later.

4. Pulse the blender a few times to break up the ice, then blend on high until smooth and creamy. Stop and scrape down the sides once or twice so nothing gets left behind.

5. Taste and adjust: more cream of coconut or condensed milk for sweetness, more coconut milk if too thick, or another squeeze of lime to brighten it up.

6. If you want some chew, stir in 2 tablespoons shredded toasted coconut by hand after blending so it stays textured.

7. Pour shakes into chilled glasses right away so they dont melt too fast.

8. Garnish with pineapple wedges and maraschino cherries, and sprinkle a little extra toasted coconut on top if you like.

9. Serve immediately with a straw and a long spoon for the coconut bits, people like that.

10. Leftovers will lose texture, but you can freeze them in a shallow container then reblend with a splash of milk to revive before serving.

Equipment Needed

1. Blender (high speed if you got one, but regular works too)
2. Measuring cups and measuring spoons
3. Rubber spatula or sturdy spoon for scraping the blender
4. Small bowl and spoon for mixing in toasted coconut
5. Baking sheet or small skillet to toast the shredded coconut
6. Chilled glasses
7. Long spoons and straws for serving
8. Freezer-safe shallow container or airtight jar for leftovers

FAQ

Q: Can I make this recipe without alcohol for kids or drivers? A: Yes, just skip the rum. The drink is plenty tasty with the cream of coconut and pineapple, you won't miss it much. If you want a little grown up feel, add a splash of coconut extract instead.

Q: What can I use if I dont have cream of coconut? A: You can use 1/3 cup sweetened condensed milk for a richer, sweeter shake or use canned coconut milk plus 2 tablespoons sugar and a little coconut extract to mimic the flavor. Taste and adjust.

Q: How do I make it thicker or thinner? A: For thicker, use less coconut milk and add more ice cream or frozen pineapple. For thinner, add more coconut milk or a few tablespoons of regular milk until it pours easily.

Q: Can I make this vegan? A: Totally. Use dairy free vanilla ice cream (like coconut or soy), swap the sweetened condensed milk option for a vegan sweetener or use extra cream of coconut that is vegan, and choose plant based milk.

Q: How far ahead can I make them? A: Best made fresh. If you must, blend then store in the fridge up to 24 hours but it will separate and get watery. Give it a quick shake or re-blend before serving. Avoid freezing after blending or it turns into icy slush.

Q: Any tips for better flavor or presentation? A: Toast the shredded coconut for a minute or two for extra aroma, rim the glass with sugar, chill your glasses ahead, and use fresh pineapple when possible. A squeeze of lime brightens things up, but dont overdo it.

Pina Colada Milkshakes Recipe Substitutions and Variations

Vanilla ice cream: swap for coconut ice cream, mango sorbet, or plain frozen yogurt for a lighter shake — each will change richness but keeps the tropical vibe
Pineapple chunks: use canned crushed pineapple (drained), fresh pineapple juice with a few frozen banana slices, or mango for a sweeter, less tart result
Cream of coconut / sweetened condensed milk: replace with half & half plus 1 tablespoon sugar, coconut cream, or flavored coffee creamer for similar sweetness and body
Coconut milk: use almond milk, whole milk, or evaporated milk if you want it creamier; for dairy-free go with oat milk

Pro Tips

– Chill the glasses and scoops of ice cream first, it helps the shake stay thick longer and not turn into a sad puddle five minutes after you pour it, trust me do this.

– If your pineapple is super sweet or canned, skip or cut back on the cream of coconut or condensed milk, otherwise it gets cloying. Taste as you go and add sweetness a little at a time.

– For a really silky texture, blend the soft ingredients first, then add ice in short pulses instead of dumping it all in at once; that way you avoid big ice chunks and overworking the blender. Scrape the sides once or twice, you’ll get more flavor.

– Toast the shredded coconut in a dry pan until golden and sprinkle most on top for crunch, but stir a small bit in after blending so you still get chew without everything going soggy.

Pina Colada Milkshakes Recipe

Recipe by Bob Jones

0.0 from 0 votes

I whipped up the Best Pina Colada milkshake and every sip is an icy, tropical dessert drink that makes other milkshakes feel embarrassingly basic.

Servings

servings

Calories

777

kcal

Equipment: 1. Blender (high speed if you got one, but regular works too)
2. Measuring cups and measuring spoons
3. Rubber spatula or sturdy spoon for scraping the blender
4. Small bowl and spoon for mixing in toasted coconut
5. Baking sheet or small skillet to toast the shredded coconut
6. Chilled glasses
7. Long spoons and straws for serving
8. Freezer-safe shallow container or airtight jar for leftovers

Ingredients

2 cups (480 ml) vanilla ice cream, slightly softened
1 cup (240 g) fresh or frozen pineapple chunks
1/2 cup (120 ml) cream of coconut (eg Coco Lopez) or 1/3 cup sweetened condensed milk for extra sweetness
1/2 cup (120 ml) coconut milk or regular milk for a thinner shake
1 cup (240 ml) crushed ice or a few ice cubes if using frozen pineapple
1 tablespoon fresh lime juice, optional but brightens the flavor
1 tablespoon granulated sugar or honey, to taste if you like it sweeter
2 tablespoons shredded toasted coconut, optional for texture
Rum 1 to 2 tablespoons per serving, optional for adults only
Pineapple wedges and maraschino cherries for garnish, optional

Directions

Put 2 cups vanilla ice cream, 1 cup pineapple chunks, 1/2 cup cream of coconut (or 1/3 cup sweetened condensed milk if you want it sweeter), and 1/2 cup coconut milk into a blender.
Add 1 cup crushed ice or a few ice cubes if your pineapple is frozen, then pour in 1 tablespoon fresh lime juice and 1 tablespoon sugar or honey if you like it sweeter.
If making adults only, add 1 to 2 tablespoons rum per serving now; if not, skip it. You can always stir a splash in later.
Pulse the blender a few times to break up the ice, then blend on high until smooth and creamy. Stop and scrape down the sides once or twice so nothing gets left behind.
Taste and adjust: more cream of coconut or condensed milk for sweetness, more coconut milk if too thick, or another squeeze of lime to brighten it up.
If you want some chew, stir in 2 tablespoons shredded toasted coconut by hand after blending so it stays textured.
Pour shakes into chilled glasses right away so they dont melt too fast.
Garnish with pineapple wedges and maraschino cherries, and sprinkle a little extra toasted coconut on top if you like.
Serve immediately with a straw and a long spoon for the coconut bits, people like that.
Leftovers will lose texture, but you can freeze them in a shallow container then reblend with a splash of milk to revive before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.