Vegan piña colada milkshake

Serves 2 | prep time 10 minutes


  • 200 g fresh pineapple
  • 400 ml of Abbot Kinney’s Coco Frost Vanilla
  • 300 ml almond milk
  • 2 shots of rum (optional)
  • 2 tbsp brown sugar
  • fresh pineapple slices
  • 1 tbsp coconut flakes


  1. Put the pineapple, Abbot Kinney’s Coco Frost vanilla and the almond milk into a blender and pulse for a few seconds, until a creamy milkshake arises. For the real deal, add 2 shots of rum to the blender (we kept our milkshakes alcohol free).
  2. Put some brown sugar on a small plate and fill a small bowl with some water. Take two glasses and dip the edges into the water bowl, then hold upside down for a few seconds to drain a bit. Dip the edges into the sugar. Et volià!
  3. Carefully pour the milkshake into the glasses and dress the edge of the glasses with a piece of pineapple. Top off with the coconut flakes and start visualising a tropical beach setting…

pina colada milkshake

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