Roasted Pineapple Coconut Vegan Milkshake
Recipe type: beverage, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
A rich, creamy vegan milkshade made with sweet coconut milk ice cream and roasted pineapple.
  • For coconut vanilla ice cream:
  • 2 can full fat coconut milk
  • ½ cup evaporated cane juice
  • 1 vanilla bean, scraped, seeds only
  • pinch salt
  • For milkshake:
  • ¼ pineapple, cut into ¼-inch slices lengthwise
  • brown sugar, for sprinkling
  • 4 cups coconut ice cream
  • 2 Tablespoon rum (optional)
  1. Combine coconut milk, cane juice, vanilla bean, and pinch salt in a blender. Puree until smooth. Pour into an ice cream maker and churn according to manufacturer's directions. Transfer to an airtight container and freeze until firm enough to scoop.
  2. Line a baking sheet with parchment paper or grease well. Preheat oven broiler to low and adjust oven rack to upper middle position, about 4 inches away from the heat source. Place the slices of pineapple on the baking sheet and sprinkle with a little brown sugar. Broil for 5-10 minutes, or until the sugar is melted and the pineapple starts to turn golden brown and sugar caramelizes. Remove from oven and let cool completely.
  3. Scoop coconut ice cream into blender, add the pineapple and rum, if using. Pulse, scraping down sides as needed, until thick and creamy. Pour into glasses and serve immediately.
-Store-bought non-dairy ice cream can be used instead of homemade.
Recipe by Cafe Johnsonia at