Instructions
- Put the pineapple, Abbot Kinney’s Coco Frost vanilla and the almond milk into a blender and pulse for a few seconds, until a creamy milkshake arises. For the real deal, add 2 shots of rum to the blender (we kept our milkshakes alcohol free).
- Put some brown sugar on a small plate and fill a small bowl with some water. Take two glasses and dip the edges into the water bowl, then hold upside down for a few seconds to drain a bit. Dip the edges into the sugar. Et volià!
- Carefully pour the milkshake into the glasses and dress the edge of the glasses with a piece of pineapple. Top off with the coconut flakes and start visualising a tropical beach setting…
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Ready in 10
Serves 2
