Boozy Banana Milkshake with Brûléed Bananas
From Ainsley’s Good Mood Food, ITV
Yeah boi these milkshakes are good! They’re fab for a treat or a boozy dessert. I love the creaminess and tropical flavour from the coconut milk and my milkshakes are vegan friendly, but you can use standard milk if you prefer. You can also adjust the alcohol content to suit your taste – either way it’s sure to put you in a good mood!
In a dry pan over a medium heat toast the desiccated coconut. Keep an eye on it because it can easily burn. Tip out onto a plate, reserving a little for garnish.
Sprinkle the banana slices with the sugar and use a blow torch to brûlée the sugar until it is brown and bubbling (alternatively place the slices under a hot grill for a minute). Skewer a few slices onto 2 cocktail sticks/skewers (along with a glacé cherry if you like) and leave to harden.
Pour a little of the crème de banana onto a saucer and dip the rim of two chilled high-ball glasses into it before dipping into the toasted coconut. Set aside.
Add the rums, crème de banana and 180ml of coconut milk into a blender along with the frozen banana. Blend until smooth and then add the ice-cream and blend until well combined. If the milk shake is too thick add a little more milk, too thin add a little more ice-cream. Add lime juice and maple syrup to taste.
Pour the milkshake into the glasses and garnish with the banana brûlée skewers – enjoy!
- 2 tbsp desiccated coconut
- 1 banana, peeled and sliced on the angle
- 1 tbsp sugar
- 2 glacé cherries (optional)
- 30ml white or spiced rum
- 30ml coconut rum
- 60ml crème de banana, plus extra for rimming the glass
- 180-200ml light coconut milk or plant-based milk
- 1 large frozen banana
- 2-3 scoops of vanilla or coconut ice-cream (vegan)
- maple syrup
- ½ lime, for squeezing