Spiked Samoa Milkshake Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
Learn about Serious Eats' Editorial Process
Updated April 15, 2020
Robyn Lee

This is a Girl Scout Cookie-inspired milkshake for grownups only, but you can leave out the booze if you want to make a version for kids. Head here for more Girl Scout Cookie-inspired milkshakes »

Note: Allow ice cream to soften at room temperature for 5 minutes before scooping. We used Häagen-Dazs dulce de leche ice cream for this shake, but feel free to substitute other brands.

Recipe Details

Spiked Samoa Milkshake Recipe

Active 10 mins
Total 10 mins
Makes 2 milkshakes

Ingredients

  • 1/2 cup sweetened shredded coconut, plus extra for garnish
  • 3 cups dulce de leche ice cream (18 ounces / about 6 medium scoops)
  • 1 cup unsweetened coconut milk
  • 1/4 teaspoon salt
  • 1 ounce dark rum, or more to taste
  • Chocolate syrup for lining glass
  • Garnish: whipped cream, shaved dark chocolate, additional toasted coconut

Directions

  1. Toast coconut in a small skillet over medium heat, stirring frequently, until just golden, around 10 minutes. Set aside.

  2. Add ice cream, coconut milk, salt, and rum to a blender. Purée until smooth. Add 1/2 cup toasted coconut, pulse briefly to mix but do not purée.

  3. Line serving glasses with chocolate syrup. Divide milkshake among serving glasses and top with whipped cream. Shave dark chocolate onto each milkshake. Garnish with toasted coconut and serve immediately.

Special equipment

Blender

More Serious Eats Recipes