Michael Israel
Corporate Executive Chef
Arby’s

Chile-Lime Tropical Shake

Recipe courtesy of Michael Israel
Sponsor: Chobani^®

Servings: 3

Ingredients

Whipped Cream of Coconut:

• 1 (15-oz) can cream of coconut

Tropical Shake Base:

• 10 oz diced frozen mango
• 1 oz diced frozen pineapple
• 12 oz Chobani^® Oatmilk
• 1 Tbsp Tajin spice
• 6 oz Whipped Cream of Coconut
• 6 oz hibiscus syrup

Chile-Lime Tropical Shake:

• Tajin spice, for garnish
• 6 oz vegan vanilla ice cream
• 12 oz frozen Tropical Shake Base
• 1 oz Whipped Cream of Coconut
• 1 dried mango with sugar and chile, halved

Directions

Whipped Cream of Coconut

1. Pour the cream of coconut into a stand mixer. Whisk on high until it forms a fluffy mixture, about 5 minutes.

Tropical Shake Base:

1. Combine the shake base ingredients in a blender and purée until smooth.
2. Pour into a container, cover and freeze.

Chile-Lime Tropical Shake:

1. For each serving, wet the rim of a glass and rim it with the Tajin.
2. Combine the vegan ice cream and Tropical Shake Base in a blender. Purée until smooth.
3. Pour the shake into the prepared glass.
4. Top it with the Whipped Cream of Coconut and garnish with the chile-mango pieces.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley