Piña Colada Spider
What is an Aussie "Spider"?
In Australia, a "spider" is a beloved childhood favourite — a simple, fizzy, and creamy drink made by pouring your favourite soft drink over a scoop of ice cream. Add a straw. Grab a spoon. Have at it.
And the name “Spider”?
As the ice cream melts and fizzes, it creates a unique foam on top, resembling a spider's web. It's a nostalgic classic, and the Coco Loco Spider is our sophisticated take on this fun tradition.
How to make Coco Loco’s Piña Colada Spider
What you'll need:
- 1-2 scoops of dairy-free coconut ice cream (see recipe below)
- 1 can Coco Loco Pineapple
- In a tall glass add your ice cream
- Spoon and straw
Two-step process:
- Open the can of Coco Loco Pineapple
- Slowly pour coconut hard seltzer over ice cream — add a bit at a time to allow the foam to dissipate
Dairy-Free Coconut Ice Cream Recipe
This recipe for a rich, creamy, and dairy-free coconut ice cream is the perfect accompaniment for a Coco Loco Spider. The smooth, tropical flavour of the ice cream beautifully complements the Coco Loco Pina Colada, creating a grown-up twist on a classic Aussie treat.
Ingredients
- 2 cans (800ml) full-fat coconut cream
- 1/2 cup pure maple syrup or agave nectar
- 2 tsp vanilla extract (optional)
- 1/2 tsp sea salt
Instructions
Chill your coconut cream: Place the cans of full-fat coconut cream in the refrigerator overnight. This is a crucial step that allows the solid cream to separate from the liquid.
Prepare the base: Scoop the thick, solid coconut cream into a large bowl, leaving the watery liquid behind. Add the maple syrup, vanilla extract, and sea salt.
Whip the mixture: Using a hand mixer or a stand mixer with a whisk attachment, whip the mixture on high speed for 3-5 minutes, until it becomes light, fluffy, and has a slightly whipped cream-like consistency. This step incorporates air, which is essential for a smooth, no-churn texture.
Transfer and freeze: Pour the whipped mixture into a shallow, freezer-safe container. A loaf pan or a shallow plastic container works well.
The No-Churn Freezing Method
The secret to a creamy texture is to prevent large ice crystals from forming. You'll do this by regularly stirring the mixture as it freezes.
Initial freeze: Place the container in the freezer.
Stir every 30-45 minutes: After about an hour, take the container out of the freezer. The edges will be firm, but the centre will still be soft. Use a fork or a spatula to scrape the frozen parts into the centre and mix it all together. You're essentially "churning" it by hand.
Repeat the process: Return the container to the freezer and repeat this stirring process every 30-45 minutes for the next 2-3 hours.
Final freeze: Once the ice cream is a firm, uniform consistency (similar to soft-serve), you can give it a final stir, cover it tightly with plastic wrap directly on the surface, and let it freeze completely for at least 4 hours or overnight.
The final product will be a wonderfully smooth, scoopable ice cream ready to be served with your Coco Loco Spider!
To serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping to achieve the perfect texture for your Coco Loco Spider!