Tropical Milk Shake


A milk shake takes on an exotic air when whipped with cherimoya and topped with coconut and biscotti.


  • 2 ½ pounds cherimoya fruit, 1 or 2 depending on size (mango can be substituted)

  • 1 pint premium-quality vanilla ice cream

  • 1 pinch freshly grated nutmeg

  • 2 ounces fresh coconut, thinly sliced and toasted, as garnish if desired


  1. Remove skin from cherimoya; cut fruit away from any large seeds throughout fruit. Put fruit in plastic bag; place in the freezer until frozen, about 2 hours.

  2. Blend fruit, ice cream, and nutmeg until smooth. Serve in glasses with coconut.

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