• Do you like piña coladas (Chris Middleton)

A wicked tropical freakshake laced with rum.




Skill level

Average: 5 (2 votes)


  • 125 ml (4 oz/½ cup) milk 
  • 125 ml (4 oz/½ cup) coconut milk
  • 250 ml (8½ oz/1 cup) coconut cream
  • 250 ml (8½ oz/1 cup) pineapple juice
  • 100 ml (3½ oz) dark rum 
  • 2 scoops coconut ice cream 


Monster your shake 

  • 30 g (1 oz/½ cup) coconut flakes 
  • whipped cream 
  • yellow cake sugar, for decorating
  • 2 scoops coconut ice cream
  • 1 rice puff (Rice Krispie) bar, cut in half on an angle
  • 2 lime popsicles
  • 2 wedges fresh pineapple 
  • 1 tsp lime zest 
  • glacé cherries, for decorating 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Lightly toast the coconut flakes in a small saucepan on a low heat for 2 minutes or until lightly browned. 

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Using a spatula, smear some of the whipped cream around the outer rim of each glass then decorate with the yellow sugar. Gently pour in the shake and top with a scoop of ice cream. Using a piping bag fitted with a star nozzle, top the shake with a swirl of whipped cream. 

Place the rice puff bar pieces onto the glasses and gently insert the popsicles into the shake, filling any gaps with more whipped cream. Decorate with the pineapple, toasted coconut, lime zest, cherries and more yellow sugar. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.