Pineapple milkshake for two, made with grilled pineapple, coconut sorbet, and rum. So much rum!
I should clarify: grilled or roasted pineapple milkshakes.
My house is bursting at the seams with fruit lately, thanks to the arrival of Spring. We have been gobbling up fruit like monkeys. We like it in enormous salads, we like it drizzled with kefir, and we love a good fruit kebab speared with sweet potatoes for an afternoon snack. Ok, that last snack idea is for my 1-year old.
So, when the fridge and freezer were packed with fruit, and I still couldn’t resist a pineapple at Costco, I knew I needed to come up with a way to put a lot of it to use.
Grilled pineapple fruit is a fantastic variation because the caramelization process takes fruit to another level, and plus, roasting shrinks the fruit. The way I see it, you eat even more fruit this way.
I had a plan to toss the roasted pineapple with coconut flakes and pile it on top of chia pudding, but I have to admit, one bite of pineapple fresh out of the oven gave me other thoughts. Boozy thoughts. Heh.
Making this pineapple milkshake recipe:
I tossed it in the blender with a pint of coconut milk ice cream and a shot of rum. Ok, fine–a few shots of rum. I’m not even ashamed to admit that I put this in a to-go cup and walked all the way to the park with it…at 3pm. A little mid-day booze cruise never hurt anyone on a Friday.
Once summer comes, I’ll be grilling the pineapple instead of roasting it. Also, the second time I made this, I used Dana’s recipe for vegan coconut ice cream, and was in vegan dessert heaven, I’m sure of it.
I ended up blending the grilled pineapple, coconut sorbet, and rum together and piling it high in a glass. The flavor combo is incredible!
Don’t forget the cherry on top! Or the booze. Definitely don’t forget the booze.
- 1/2 fresh pineapple
- 2 teaspoons grapeseed oil
- 1 pint vanilla ice cream (I used coconut milk ice cream)
- 2 shots dark rum (optional)
- cherries, for garnish
- Preheat the oven to 350.
- Line a baking sheet (with 1" edges to catch the juices) with parchment paper.
- Peel, core and dice the pineapple into 2" chunks.
- Toss the pineapple with the oil, then lay each piece on the baking sheet, not touching.
- Roast for 15 minutes, flip, and roast for another 15 minutes.
- Let the pineapple cool.
- Into a blender, add the pineapple, ice cream, and rum. Blend until smooth.
- Garnish with pineapple and cherries.
Amount Per Serving: Calories: 168 Sodium: 1mg Carbohydrates: 4g Sugar: 3g