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
- Pour the cream of coconut into a stand mixer. Whisk on high until it forms a fluffy mixture, about 5 minutes.
Tropical Shake Base:
- Combine the shake base ingredients in a blender and purée until smooth.
- Pour into a container, cover and freeze.
Chile-Lime Tropical Shake:
- For each serving, wet the rim of a glass and rim it with the Tajin.
- Combine the vegan ice cream and Tropical Shake Base in a blender. Purée until smooth.
- Pour the shake into the prepared glass.
- 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