Coconut Rice Milkshake
A creamy, aromatic Caribbean milkshake blending cooked white rice with coconut milk and whole milk, sweetened with sugar and perfumed with vanilla and warm cinnamon. Served cold, it's a smooth, rich drink that's subtly spiced—traditional in islands like Trinidad and Jamaica, where it's often enjoyed as breakfast or a refreshing treat.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 4 servings (about 12 oz / 355 ml each)
Steps
Before you start
- Chill all dairy (coconut milk and whole milk) for at least 1 hour before blending
- Cook rice ahead of time if you don't have leftovers on hand; cooled rice blends more smoothly
- Chill drinking glasses in the freezer for 5 minutes before serving
- Have ice cubes ready or use frozen rice cubes for a thicker shake
Prepare blender
- Add the cooled cooked rice to the blender jar first.
- Pour in the chilled coconut milk and chilled whole milk.
- Sprinkle in the granulated sugar, vanilla extract, and ground cinnamon.
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Tip: Add rice first so it sits at the bottom of the blender where it will get maximum friction from the blades.
Add ice and pulse
- Add the ice cubes to the blender.
- If using a high-speed blender, start on low speed first.
- Pulse for 10–15 seconds, letting the ice and rice break down gradually without warming the mixture.
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Ready when: Ice begins to break down; rice starts to separate
Tip: Pulsing on low speed first prevents splashing and helps the blender handle the rice without overheating the motor.
Blend to smooth
- Increase the blender to high speed and blend for 30–45 seconds until the rice is completely broken down and the shake is creamy and frothy.
- Stop and check: there should be no visible rice grains or chunks remaining, and the mixture should look smooth and light.
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Ready when: Shake is smooth, creamy, and frothy; no rice texture or grains visible
Tip: Over-blending can warm the shake and make it thin; stop as soon as the rice is fully incorporated. If the shake seems too thick, add 2–4 tablespoons of chilled milk and blend for 5 more seconds.
Pour and garnish
- Immediately pour the milkshake into four chilled glasses, dividing evenly.
- If desired, sprinkle a pinch of freshly grated nutmeg on top of each serving or rim the glass with a cinnamon-sugar mixture.
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Tip: Serve immediately while the shake is cold and frothy for the best texture, flavor, and mouthfeel.
Good to know
Tips
- For a thicker, more indulgent shake, use frozen cooked rice (freeze leftover rice in cubes) instead of ice; this prevents dilution and creates a creamier texture.
- Toast the cinnamon lightly in a dry skillet for 30 seconds before measuring and adding to the blender for a deeper, warmer spice flavor.
- Chill your glasses in the freezer for 5 minutes before serving so the shake stays cold longer.
- If you don't have cooked rice on hand, quick-cook 1 minute white rice according to package directions and cool it in the refrigerator for 15 minutes before blending.
Make ahead
Prepare cooked rice 1–2 days ahead and refrigerate. Chill coconut milk and whole milk for at least 1 hour before blending. The shake itself should be made just before serving for maximum frothiness.
Storage & reheating
Serve immediately for best texture. Any leftover shake can be refrigerated in a sealed container for up to 2 hours, but it will separate and lose frothiness; stir or briefly re-blend before serving.
Substitutions
- whole milk, chilled → Evaporated milk (use ¾ cup / 180 ml) or condensed milk (omit the granulated sugar and reduce to 1 tablespoon / 12 g). Evaporated or condensed milk adds richness and authenticity to Caribbean versions; adjust sweetness accordingly.
- granulated sugar → Sweetened condensed milk (2–3 tablespoons / 30–45 ml, replacing some of the whole milk). Creates a richer, more authentic Caribbean-style shake; reduce the granulated sugar amount if using this.
- vanilla extract → Almond extract (use ¾ teaspoon / 3.75 ml) or coconut extract (use 1 teaspoon / 5 ml). Almond adds nuttiness; coconut extract intensifies the coconut flavor for a deeper tropical note.
- ice cubes → Frozen cooked rice cubes (prepare by freezing cooked rice in an ice cube tray) or frozen banana slices. Frozen rice cubes keep the shake thick without diluting it; frozen banana adds creaminess and mild sweetness.
