Prep 10 mins
Cook 0 mins
Tropical fruits such as mangoes, papayas, bananas, guavas, and coconuts are combined with milk, ice and sometimes sugar to create a Cuban milkshake called a *batido*. This Key West shake is a cultural hybrid, however, because it also contains vanilla ice cream.
- 170.09 g skim milk
- 56.69 g cream of coconut
- 236.59 ml cubed mango
- 236.59 ml low-fat vanilla ice cream
- 4.92 ml vanilla extract
- 29.58 ml grated coconut, toasted
- Place milk, cream of coconut, and mango in a blender.
- Pulse to mix well.
- Add ice cream and vanilla.
- Process on high until well mixed and frothy.
- Pour milkshake into 2 glasses.
- Sprinkle toasted coconut on top of milkshake.
- NOTE: Cream of coconut is popularly marketed as "Coco Lopez" and is highly sweetened. You'll find cream of coconut in the supermarket drink mixer section. If instead you use coconut cream, such as that marketed by "Ocho Rios", you should add 2 tablespoons of sugar to the milkshake. Coconut cream will be in the baking section of your supermarket.
Yummy! We doubled the recipe, using a whole mango and 3 cups of ice cream. Everyone loved this shake. Although we would have liked to taste more coconut, the mango came through nicely. Thanks for sharing the recipe. :)