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This No Fuss Strawberry Milkshake Recipe That Will Keep You Coming Back For More
This No Fuss Strawberry Milkshake Recipe That Will Keep You Coming Back For More
Strawberries burst into season, painting markets red with their juicy sweetness – nature's perfect cue for a creamy strawberry milkshake that captures summer's joy at any time. This simple recipe blends ripe berries, milk and ice cream into a frothy pink dream; no fancy equipment is needed. Just whirl in a blender for a velvety texture that kids and adults crave. It is peak berry bliss in every slurp.
Dive into this easy guide to make your own strawberry milkshake magic today.
Strawberry Coconut Thick Shake Recipe
CHEF AANAL KOTAK
INGREDIENTS:
• 1 Cup Coconut Malai
• 1 Cup Milk
• ½ Cup Coconut Water
• 1 Tbsp Sugar
• 1 Tbsp Cashew
• 1 Tbsp Almonds
• 1 Tbsp Pistachio
• 2–3 Nos Ice Cubes
• 1 Scoop Strawberry Ice Cream
METHOD:
1. Prep Nuts (10–15 minutes, optional quick soak):
• If you want the shake ultra-smooth and the nuts to blend silky, soak the cashew, almonds, and pistachio in warm water for 10–15 minutes. This softens them and releases oils for a creamier texture. Drain before using.
• If short on time, use raw nuts without soaking — blend longer (see step 4).
2. Scrape Coconut Malai (3–5 minutes):
• Use a mature tender coconut. Crack it open, reserve coconut water separately, and scrape the thick malai (the creamy layer) with a spoon. Aim for soft, creamy pieces — not fibrous.
• If using packaged malai, ensure its fresh and chilled.
3. Chill Ingredients (2–3 minutes):
• For the coldest shake, keep milk and ice cream chilled in the fridge until just before blending. Cold ingredients reduce dilution and keep the shake thick.
4. Add Ingredients to Jar — Order Matters:
• Add ingredients to the blender jar in this order: coconut malai, milk, coconut water, drained nuts, sugar, strawberry ice cream, then ice cubes on top.
• Rationale: softer items at the bottom help the blades catch and form a vortex; ice on top prevents the blades from stalling.
5. Blending — Pulse then High (60–90 seconds):
• Start with 3–4 quick pulses to break down nuts and malai. Then blend on high for 45–60 seconds until smooth.
• Watch for a velvety, homogeneous texture with no visible nut grittiness. If you still see tiny nut specks, blend another 15–20 seconds.
• If shake becomes too thin, stop and add an extra ¼ cup frozen ice cream or 2–3 tbsp malai; blend again briefly.
6. Texture Check & Adjust:
• Desired thickness: coats the back of a spoon and pours slowly. If too thick to pour, add 1–2 Tbsp milk and pulse once. If too thin, add 1–2 Tbsp ice cream or a few ice cubes and re-blend briefly.
7. Taste & Sweetness Balance:
• Taste a small spoonful. Adjust sugar if needed — add ¼ tsp at a time because strawberry ice cream already adds sweetness. If nuts add bitterness, a tiny pinch more sugar balances it.
8. Strain (Optional):
• For restaurant-smooth texture, pour the blended shake through a fine-mesh strainer or chinois into a jug, pressing gently with a spatula. This removes any leftover pulp/grit. Straining is optional for home service.
9. Prepare Serving Glasses:
• Add 1–2 ice cubes to chilled tall glasses (this keeps the shake cold without watering it down — the shake itself is thick enough). If you prefer, chill glasses in the freezer for 5–10 minutes beforehand.
10. Assemble & Finish:
• Pour the shake slowly into prepared glasses, filling to about 90%. Place one heaped scoop of strawberry ice cream on top.
• Optionally, sprinkle a few chopped pistachios or a thin slice of fresh strawberry on the ice cream for garnish.
11. Serve Immediately:
• Serve the shake immediately with a wide straw and a long spoon. Thick shakes lose body if left to sit — the malai will settle, and the ice cream will melt.
If you do not want to consume all the milkshake and store it to enjoy at a later date, Chef Aanal shares a few tips:
While it is best consumed fresh, if you must store it, keep it in an airtight container in the refrigerator for up to 6 hours — expect some separation. You can re-blend the milkshake with a hand-held mixer for a few seconds before serving. Do not freeze it, as the ice cream will change texture.
If you come across any issues while making this milkshake, Chef Aanal shares some tips:
• Grainy texture: Blend longer, soak nuts next time, or strain.
• Too thin: Add a scoop of ice cream or extra malai / reduce coconut water.
• Overly sweet: Use less sugar next time or use unsweetened coconut water.
• Watery after sitting: Shake will thin as ice melts — serve immediately and keep glasses chilled.
Source: News18
Related Posts: lifestye, food, milkshake, milkshake recipe, strawberry milkshake,
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