I know it’s been a very cold & harsh winter so far for most. Are you craving the warm weather? How about someplace tropical? I know, I know- I’m sooooo itching for a trip home to the beach. It has been way too long since I have buried my toes in the sand & soaked up the salty air. But with all we have happening at the moment – my plans to get home again in March have petered out. Looks like even with the best of intentions plans sometimes have to be put off. So since I won’t get to the beach any time soon- I decided to create a little hint of paradise in a glass to hold me over a little bit longer.
Ohhhhh- I made this sans the rum. I wanted to be able to share with the kids.
Oh good heavens- I would drink these ALL DAY LONG. So stinkin’ good.
The vanilla ice cream is the perfect addition to my favorite flavor combo of pineapple & coconut.
- 3 scoops vanilla ice cream
- 1 cup pineapple juice
- 1/4 cup cream of coconut
- 1 cup ice
- 1 ounce white coconut rum *optional
- Place all ingredients in blender & blend on high for a full 1-2 minutes- or until the consistency is similar to a milkshake.
- Pour into glasses & garnish with pineapple wedge.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
It’s so simple & quick – but oh sooooooo delish!
This made enough for these 2 glasses shown. If preparing for a party – you may want to quadruple this recipe.
Want More Coconut?
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