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roasted pineapple coconut milkshake

Roasted Pineapple Coconut Vegan Milkshake

roasted pineapple coconut milkshake

I’m so happy to be part of this super fun #Milkshakeweek in partnership with some of my favorite blogger friends. I am sharing a yummy recipe for a non-dairy, vegan milkshake. There has been no shortage of ice cream in its many forms around my house this summer. I want to feel guilty about that, but you know, SUMMER. My kids are delighted with their once-a-day cone after being at the pool all day. This is my treat. And I don’t want to share with anyone except maybe my husband because it’s really a milkshake made for two.

roasted pineapple

I used homemade coconut vanilla ice cream and golden roasted pineapple..and a smidge of rum for this ultra rich and creamy vegan milkshake. Roasting the pineapple in the oven really brings out the natural sweetness and flavor of the fruit, plus the almost caramel flavor it gets. I love me some roasted pineapple. We make it quite often at home, but it usually doesn’t make it very far from the baking sheet. We love it warm right out of the oven. It adds great flavor to the milkshake and helps to cut the richness just enough.

roasted pineapple coconut vegan milkshake

All it really needs beyond that is that smidge of rum, or more if you’re keen on it. My husband likes to put half milkshake, half sparkling water, which he says is the perfect way to have this. Just so you know there are other options out there in Milkshake Land. :)


As part of #Milkshakeweek, both Love & Olive Oil and The Little Kitchen are hosting giveaways to win one of these fabulous prizes:

  • KitchenAid® Diamond Blender in the color of your choice, valued at $149.
  • Florida Dairy Farmers milkshake gift set, including a set of 6 vintage milk bottles, plus a $200 VISA Gift Card!

Enter here and here to double your chances. And be sure to check out these amazing milkshakes from my fellow blogger pals:

Roasted Pineapple Coconut Vegan Milkshake
Prep time
Cook time
Total time
A rich, creamy vegan milkshade made with sweet coconut milk ice cream and roasted pineapple.
Recipe type: beverage, dessert
Serves: 4
  • For coconut vanilla ice cream:
  • 2 can full fat coconut milk
  • ½ cup evaporated cane juice
  • 1 vanilla bean, scraped, seeds only
  • pinch salt
  • For milkshake:
  • ¼ pineapple, cut into ¼-inch slices lengthwise
  • brown sugar, for sprinkling
  • 4 cups coconut ice cream
  • 2 Tablespoon rum (optional)
  1. Combine coconut milk, cane juice, vanilla bean, and pinch salt in a blender. Puree until smooth. Pour into an ice cream maker and churn according to manufacturer's directions. Transfer to an airtight container and freeze until firm enough to scoop.
  2. Line a baking sheet with parchment paper or grease well. Preheat oven broiler to low and adjust oven rack to upper middle position, about 4 inches away from the heat source. Place the slices of pineapple on the baking sheet and sprinkle with a little brown sugar. Broil for 5-10 minutes, or until the sugar is melted and the pineapple starts to turn golden brown and sugar caramelizes. Remove from oven and let cool completely.
  3. Scoop coconut ice cream into blender, add the pineapple and rum, if using. Pulse, scraping down sides as needed, until thick and creamy. Pour into glasses and serve immediately.
-Store-bought non-dairy ice cream can be used instead of homemade.





Chilled Pesto Cucumber Buttermilk Soup

Chilled Pesto Cucumber Buttermilk Soup

Pesto Cucumber Buttermilk Soup
The next week is going to be stressful. We are moving from Salt Lake City to Boise. I’m equal parts thrilled and terrified to make the move. Boise isn’t that much different than Salt Lake, but it still feels like a chance to have a fresh start. I haven’t written very much about it, but our family has been through the wringer the last 4+ years dealing with long-term unemployment and all of the emotions that go along with it. Things have finally started looking up. We’ve worked hard, and our business has grown. Hooray! And so I’m ready to continue that in a new place. Because of that, I’m sharing this Chilled Pesto Cucumber Buttermilk Soup with you. I’m cleaning out my fridge and freezer. It’s great fun trying to come up with ways to use up the odds and ends.

Cucumber Buttermilk Soup with Pesto
I can’t say I make many chilled soups. I like them, sure. I think I just forget and they aren’t on my mind. Cucumber is my favorite veggie of the moment, with beets as a close second. (Now as I’m typing this, I’m realizing that I want to make a chilled beet soup ASAP!) My fridge has been full of cucumbers and I had to stop buying them to prepare for the move. I had one left, plus the tail end of a jar of homemade pesto, and a carton of buttermilk. Soup was inevitable! (more…)

4th of July Berry Tart

4th of July Gluten-Free Fruit Tart {Vegan}

Vegan Gluten-Free Fruit TartThis post is sponsored by Pamela’s Products in conjunction with my partnership as a Pamela’s Baking Partner. Text and images by Lindsey Johnson

I so happy to be teaming up with Pamela’s Products as a Baking Partner to bring you some new gluten-free recipes over the next few months. I was first introduced to Pamela’s Artisan Flour Blend at the end of last year. (You might remember the yummy Chai Spiced Snowball Cookies from December – still one of our favorites!) Today I’m sharing a red, white, and blue 4th of July Gluten-Free Fruit Tart. Bonus – it’s also dairy-free and egg-free!

bowls of berriesPamela's Products Artisan Gluten-Free Flour Blend

I like the ease of using a high-quality GF flour blend like Pamela’s. It helps take some of the guess work out of gluten-free baking because you substitute it cup-for-cup for all-purpose flour. (Love that!) The Artisan Flour Blend is my very favorite for making tart crusts and similar things. The crust crisps up nicely and has good flavor – the perfect base for a creamy filling topped with fresh summer berries. (more…)