Kiwi Coconut Milkshake with the Ninja Slushi

An exotic and creamy touch, perfect for shaking off the winter blues without dragging out the blender. I particularly love this blend because it brings a welcome freshness when you need a little fruity pick-me-up. The preparation comes out truly velvety and thick from the machine, perfect for eating with a spoon or sipping through a straw. You will see, the combination of acidity and tropical sweetness is a wonderful surprise, perfect for a change from the traditional vanilla or strawberry.

Kiwi Coconut Milkshake with the Ninja Slushi

Recipe by Camille RoosCourse: MilkshakeCuisine: Difficulty: Easy

Servings

4

people

Prep

10

minutes

Freeze time

30

minutes

Total time

40

minutes

An exotic drink blending the acidity of kiwi and the sweetness of coconut, for a thick and comforting result.

Ingredients

• 4 ripe kiwis, peeled and pureed (about 300 ml)

• 400 ml coconut milk

• 300 ml whole milk (or plant-based drink)

• 60 g granulated sugar (or cane sugar syrup)

Instructions

• Peel and finely blend the kiwis to obtain a smooth puree. The sugar helps the milkshake not to freeze too hard in the machine.
• In a container, mix the kiwi puree, coconut milk, whole milk, and sugar until completely dissolved.
• Pour the mixture into the Ninja Slushi bowl, making sure to stay between the MIN and MAX lines.
• Select the Milkshake program and let the machine work until the desired texture is achieved (about 30 minutes).
• Serve immediately, optionally garnished with a slice of fresh kiwi.

All-coconut version (dairy-free)

All-coconut version (dairy-free): Replace the whole milk with a coconut-based plant drink to accentuate the exotic flair and suit lactose-free diets.

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The perfect balance for a smooth drink

The secret to succeeding with a beautiful velvet texture in the Slushi is to properly manage your sugars and fats. Coconut milk provides a natural richness, but you must be careful to dissolve the sugar completely before pouring into the bowl. Without this, the mixture may freeze into a hard block instead of forming that thick, pleasant consistency. If you find your mixture is struggling to set, it is often because the kiwis were a bit too acidic and lacked natural sugars; do not hesitate to adjust with a small spoonful of cane syrup. By the way, if you like original pairings, I also tested the Lime and Vanilla Sorbet Milkshake which plays on a similar contrast. The essential point is to always aim for a liquid that is frankly sweet when cold to ensure good churning by the auger.

Avoiding layer separation

With fresh blended fruits like kiwi, the risk is seeing the fruit water separate from the coconut cream while cooling. The machine’s Milkshake program is ideal to counter this, as its continuous churning maintains the emulsion while lowering the temperature. I advise you to really blend your kiwis very finely beforehand, almost into a coulis, to avoid large chunks that could obstruct the paddle. And if you ever want to vary the pleasure after mastering this base, the Choco-Banana Milkshake for Ninja Slushi is another safe bet, just as indulgent but in a more classic register. Keep in mind to always respect the bowl levels, as this avoids many texture errors.

Have you tried it with other exotic fruits like mango or pineapple?

Frequently asked questions

Can I use frozen kiwis?

Yes, but make sure to thaw them completely and blend them into a liquid puree before mixing with the other ingredients. If they are too cold at the start, the setting time in the machine will simply be shorter.

My milkshake is too hard, what should I do?

This is likely due to a lack of sugar or an excess of fat solidified by the coconut milk. Add a splash of regular milk and a drizzle of cane syrup, then let the machine churn for a few more minutes.

Should I strain the kiwi puree?

It is optional. If you don’t like the little black seeds, pass the puree through a sieve. Personally, I find they add a very pleasant slight crunch.