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| A Creamy & Delicious Grown-up treat! |
1/4 cup Malibu Rum with Coconut
1/8 cup brandy
1/4 - 1/3 cup pineapple juice
2 pineapple rings, chopped
1/4 cup fresh or frozen raspberries
1 1/2 cups vanilla ice cream
Garnishes:
1/4 - 1/3 cup whipped cream
1 teaspoon toasted coconut**
1 pineapple ring, cut in half
2 raspberries
Method:
Place the rum, brandy, juice, pineapple, raspberries and ice cream into a blender container. Blend until all of the ingredients until they are completely mixed and smooth. Pour equal portions into 2 serving glasses. If desired, garnish each milkshake with half of the whipped cream, a 1/2 teaspoon of the coconut, half of a pineapple ring and one raspberry. Makes 2 servings.
**To make Toasted Coconut: Preheat oven to 275*. Place 1 cup of coconut in a pie pan or on a baking sheet. Place in oven. Bake for 5 minutes. Remove and stir. Return to the oven for approximately 5 more minutes, until crisped and some of the coconut is golden brown. Set aside to cool. Store in an airtight container. Use to garnish desserts, salads and Asian & Hawaiian dishes.
Note: For decades, The Cheesecake Factory restaurant served a delicious Strawberry Creamsicle milkshake that my uncle & husband thoroughly enjoyed. The restaurant no longer serves Strawberry Creamsicles, so I decided to surprise my husband with this tropical version. He loved it and said it was better than the original beverage.
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