I’m not one to count calories, but when a single milkshake calls for close to a pint of ice cream, or even half a pint, I second guess blending one up. They can be a heavy commitment. But these dairy-free tropical milkshakes are blended with fresh fruit for a lighter option. They’re still sweet, creamy, and fulfilling, but aren’t over-the-top indulgent.
Dairy-Free Tropical Milkshakes made Light, Fruity, and Creamy
This quick and easy recipe is from the “Healthier by Dole” campaign. They made it dairy-free, but I’ve also added some additional recipe options to cover even more needs.
Make it Richer, Thicker, or Thinner
To keep these dairy-free tropical milkshakes light, the chefs at Dole use dairy-free milk beverage – the drinkable milk alternative in cartons. For a richer finish, you can substitute light canned coconut milk or full-fat canned coconut milk. If you simply want the shakes to be thicker, you can freeze the mango and the banana before using.
No Ice Cream Option
Freeze 1 (14-ounce) can of full fat coconut milk into cubes. Use the cubes in place of the milk beverage and ice cream. Add sweetener to taste, like sugar or honey.
Coconut-Free Option
Use your dairy-free, coconut-free milk beverage of choice and vanilla ice cream of choice. You can omit the coconut garnish and whip.
Tree Nut-Free Options
The nuts really aren’t required in this recipe. You can simply omit the cashews or omit the cashews and increase the coconut flakes to 1/4 cup. Or, you can simply omit the toasted garnish altogether.
Special Diet Notes: Dairy-Free Tropical Milkshakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, vegetarian, and plant-based. See above for nut-free and coconut-free options.
Dairy-Free Tropical Milkshakes
Author: Melanie Marcus, MA, RD
Recipe type: Dessert
Cuisine: American
- 2 tablespoons chopped raw cashews (see nut-free options in post above)
- 2 tablespoons unsweetened coconut flakes
- 1 ripe frozen banana, broken into chunks
- 1 kiwi, peeled and coarsely chopped
- 1 cup chopped mango
- 1 cup chopped pineapple
- 1 cup unsweetened coconut milk beverage (see post above)
- 1 cup dairy-free vanilla bean coconut milk ice cream (see post above)
- ½ cup light coconut whipped topping (optional, for garnish)
- 4 cherries (optional, for garnish)
- 1 teaspoon rainbow sprinkles (optional, for garnish)
- Toast the cashews and coconut in a large skillet over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently. Transfer to a plate to cool.
- Add the banana, kiwi, mango, pineapple, milk alternative, and ice cream to your blender. Blend on high until smooth and creamy.
- Divide the dairy-free milkshake mixture among four glasses. If desired, garnish with the whipped topping, cherries, sprinkles, and cashew-coconut mixture.
Serving size: 1⅛ cups Calories: 216 Fat: 10g Saturated fat: 7g Carbohydrates: 38g Sugar: 20g Sodium: 48mg Fiber: 8g Protein: 2g Cholesterol: 0mg
3.5.3229
More Tropical Treat Recipes
Pineapple Macadamia Scones
Fruit Parfaits with Vanilla Nut Whip
Hawaiian Mango Sorbet
