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.
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.
- 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.