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A tasty frozen treat that’s good any time of the year. This one will earn you some cool Mom points for sure!
I used fresh pineapple chunks to make these. If you are using canned pineapple make sure to drain the juice.
Remove ice cream from the freezer 10-15 minutes before making milkshakes and let it sit at room temperature. Then place all ingredients (except the coconut garnish) in a blender and blend on high until smooth. Pour into glasses and top with toasted coconut flakes. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!