• Kooky coconut rum horchata (Chris Middleton)

Celebrate the Day of the Dead with this Mexican-inspired shake.

Serves
2

Preparation

20min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 650 ml (22 oz) rice milk 
  • 125 ml (4 oz/½ cup) coconut cream
  • 1 tsp ground cinnamon
  • 150 ml (5 oz) spiced rum 
  • 2 tbsp agave nectar
  • 3 scoops vanilla bean ice cream 

 

Monster your shake 

  • 30 g (1 oz/½ cup) coconut flakes 
  • whipped coconut cream (see note) 
  • 2 scoops vanilla bean ice cream 
  • whipped cream
  • 2 chocolate-covered coconut bars (such as Bounty bars), cut into different-shaped pieces 
  • 2 whipped cream-filled donuts (see note) 

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.

Instructions

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

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 coconut cream around the outer rim of each glass then sprinkle with some of the toasted coconut. Smear a little more of the coconut cream on the inside of the glasses. Gently pour in the shake and top with a scoop of ice cream. Using a piping bag fitted with a large star nozzle, top the shake with a large swirl of whipped cream. 

Thread a few pieces of the coconut bar onto two skewers. Place the donuts on top of the shake, and decorate with more whipped cream, the coconut bar pieces and skewers, and the remaining toasted coconut. 

 

Note: 

•  For the whipped coconut cream, refrigerate 2 x 400 ml (13½ oz) tins full-fat coconut milk overnight. Carefully scoop the solidified part of the refrigerated coconut milk from the tins into a large mixing bowl. Discard or set aside the watery contents at the bottom of the tins. Add 1 tablespoon each of maple syrup and vanilla extract to the bowl. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped coconut cream will keep in the fridge for up to 1 week – beat for 2 minutes or until creamy before using.

•  To make the cream-filled donuts, place 250 g (9 oz/12⁄3 cup) plain (all-purpose) flour, 3 tablespoons caster (superfine) sugar, 2½ teaspoons dried yeast, 2 eggs and 80 ml (2½ oz/1⁄3 cup) warm water in the bowl of an electric mixer. Mix on low speed for 3 minutes or until combined and elastic. With the motor running, add 70 g (2½ oz) softened unsalted butter (cut into 9 cubes) one cube at a time, until incorporated. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until doubled in size. Knock back the dough and turn out onto a lightly floured bench. Roll the dough out to 1 cm (½ in). Cut into rounds using an 8 cm (3¼ in) cookie cutter. Transfer to a lightly oiled baking tray and cover with plastic wrap. Set aside in a warm place for 30 minutes, or until doubled in size. Heat the oil in a deep-fryer or saucepan to 160°C (320°F). Fry the donuts, in batches, for 1 minute on each side or until golden. Remove with a slotted spoon and drain on paper towel. Place 1 cup whipped cream into a piping bag fitted with a 5 mm (¼ in) nozzle. Insert the tip into the side of the donut and squeeze in your desired amount.

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