- 3/4 cup milk
- 2 medium ripe bananas
- 3 cups vanilla ice cream, softened
- 1 can (8 ounces) chunk pineapple, undrained
- 2 tablespoons flaked coconut, toasted
- 2 tablespoons chopped pecans
- In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Serve immediately. Yield: 5 cups.
Originally published as Tropical Milk Shakes in Taste of Home June/July 1999, p8
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Reviewed Nov. 22, 2009
Fast, easy to make, and very inexpensive to make.