The secret ingredient to this rich, creamy and absolutely refreshing strawberry coconut milkshake is frozen strawberries!
I am absolutely loving strawberry season in Karachi. I know that we can make loads of fancy desserts with this beautiful red fruit, my absolute favorite has to be milkshakes. Creamy, refreshing and taking literally minutes to prepare they are just SO good! Plus ever since I learnt how to freeze strawberries, making milkshakes has become even simpler.
All you need to do is take a plastic box and layer some sugar on the bottom. Wash and dry your strawberries. Next hull them (i.e. take the green part off from the top) and cut them in half. Put the strawberries on top of the sugar and then sprinkle sugar on top again. Put them in the freezer for at least a day. It might sound strange to freeze strawberries for just a day but once frozen the strawberries act like ice-cubes so they give a slushy effect without the use of extra water. Thus you get a creamier milkshake without needing any ice-cream.
Plus (yes, there’s more) it ensures that your strawberries remain fresh for longer! The hot Karachi weather isn’t conducive to strawberries and as summer starts creeping in, we can see the strawberries getting mushier. So if you get a big bag of strawberries, eat half of them right away and freeze the rest for milkshakes!
Though my default milkshake combo has been frozen strawberries plus milk plus sugar plus ice-cubes. However, just the other day I was making khaosuey and I had some leftover coconut milk. I was like what do I do, and I just added it in my strawberry shake. It just made the shake SO good – just a little hint of the tropics. YUM!
- 450 grams frozen strawberries (Method given in notes)
- 150 grams coconut milk (~1/2 a tin)
- 500 grams milk, chilled (~2 cups)
- 2-3 tablespoons sugar (adjust to taste)
- 6 – 8 ice-cubes
- Take out strawberries from freezer and put them in the blender. Make sure you add all the sugar as well. If you are using fresh strawberries then just cut the stalks off and add them to the blender. Add more ice-cubes if using fresh strawberries.
- Add coconut milk, milk and sugar.
- Top with ice-cubes.
- Blend for 30 seconds till a smooth milkshake is formed.
- Taste & adjust sugar if needed. If milkshake is too thick, add ½ cup more milk.
- Pour in glasses, add straws and paper umbrella’s. Serve cold.
Wash, hull and cut strawberries in half. Take a plastic box and put sugar on the bottom (2 tablespoon). Put a layer of strawberries and then top with 1 tablespoon sugar. Put another layer and sprinkle sugar on top again (2 tablespoons). Close the box and keep strawberries in the freezer for at least 24 hours.