Drink the Book: Coconut Patty Shake

Milkshake inspiration. [Photograph: Caroline Russock]

While I'm sure exactly how coconut and chocolate became synonymous with Easter candy, it's one of my all time favorites. And this time of year it's pretty difficult for me to get out of a supermarket or drug store without at least one coconut cream egg in hand. This Coconut Patty Shake take that classic Easter candy combo and blends it into shake form, therefore making Adam Ried author of Thoroughly Modern Milkshakes my new milkshake hero.

After a week of blending up shakes from Thoroughly Modern Milkshakes, I've come to expect that Ried will have at least a few tricks up his sleeve to ensure ultimate milkshake enjoyability. This particular recipes forgoes ice cream all together in favor of a rich mix of coconut cream (you know, that stuff in the tropical can generally reserved for piña colada making) along with chocolate and coconut sorbets. We saw this same sorbet hack in Ried's Stupendous Strawberry Shake earlier this week, it keeps the shake a little lighter and adds more intensely concentrated flavors. The coconut cream in this shake works to keep the shake smooth and creamy while adding a big hit of coconut. Finished with a sprinkling of toasted coconut, this shake is like a drinkable version of an Easter basket favorite.

As always with our Drink the Book feature, we have five (5) copies of Thoroughly Modern Milkshakes to give away this week.

Adapted from Thoroughly Modern Milkshakes by Adam Ried. Copyright © 2009. Published by W.W. Norton. Available wherever books are sold. All Rights Reserved.

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Drink the Book: Coconut Patty Shake

About This Recipe

Yield:serves 4
Active time:5 minutes
Total time:5 minutes
Special equipment:blender

Ingredients

  • 1/2 cup cream of coconut (such as Coco Lopez) (about 4 ounces/125 milliliters)
  • 1/4 teaspoon pure vanilla extract
  • 6 medium scoops coconut sorbet (about 1 1/2 pints/18 ounces/ 510 grams), soft ened until just melty at the edges
  • 2 medium scoops chocolate sorbet (about 1/2 pint/ 6 ounces/170 grams), soft ened until just melty at the edges

Procedures

  1. 1

    Place the cream of coconut, vanilla extract, and sorbet in the blender and pulse several times to begin breaking up the sorbet. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

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