PB&J Milkshake and Raspberry Coconut Loaf

Sunday afternoons are sometimes best spent doing some baking before we have to face the new week ahead.

This was from a few weekends ago:

Peanut Butter & Jelly Milkshake

This is our re-creation of the PB&J milkshake they serve at The Paramount Coffee Project. If you haven’t tried it, it’s $8 but very delicious (the jam donut is better actually).

There’s not really instructions/recipes for creating milkshakes – it depends how thick or thin you want it to be.

Get a blender:

Coles Peanut Butter Ice Cream
Coles Peanut Butter Ice Cream

First ingredient: peanut butter ice cream. This is the Coles Peanut Butter Ice Cream which my sister got for free as a taster. Coles introduced this new flavour into its line in September 2013. Yum – thanks Coles!

We put 4 scoops in.

Add peanut butter
Add peanut butter

We’d already put some milk in. But then decided that it would be better to put in the ‘solids’ first to prevent splashing. This is a big blob of home made peanut butter.

Basically my mum makes her peanut butter from scratch by blitzing peanuts and adding olive oil I think (not sure of the specifics). It tastes pretty much like crunch peanut butter, but less salty.

Why do we put this in on top of the peanut butter ice cream? Well D2D really wants the gloopy peanut butter up the straw effect.

Strawberry jam
Strawberry jam

We add another big blob of strawberry jam. Then top it up with some more milk.

Then its blender BLITZ time!


Very foamy on the top!

Unfortunately, unlike the PCP, we don’t have cool looking mason jars hanging around, so instead we use:

Peanut butter & jelly milkshake served!
Peanut butter & jelly milkshake served!

Paris Baguette is a common bakery shop in Seoul, South Korea which I got back in 2012. We fill it up and add chocolate sprinkles!

How does it taste? Pretty much just like the PCP milkshake! And just like the PCP milkshake, there’s a strong peanuty flavour but not much jam at all.

Raspberry Coconut Loaf

We followed this simple recipe from Taste website. I had run out earlier (literally) to the shops to buy raspberries. Unfortunately, raspberries are just out of season, so I got a frozen packet. Still tastes good though!

One thing I always like to do is try to use up the ingredients and home and minimise the ingredients I have to buy. If you always buy new ingredients for the recipes you want to try, you end up with a lot of unused and possibly expired (not just ‘best by’, but ‘used by’) food that gets wasted.

Here is 1.75cup dessicated coconut and 1.5 cup coconut milk in a bowl. Give it a mix and stand for 30 mins.


We have dessicated coconut from when mum makes coconut buns, and coconut milk from curries.

I’ll skip the less colourful parts – where we add in 1 beaten egg, 1 cup sugar, a splash of vanilla and 1 and 2/3 cup self raising flour (sifted).

Straight onto the 1 cup of raspberries! Stir/fold gently.

Adding raspberries
Adding raspberries

Pour into a loaf pan lined with baking paper and oven at 170 Celsius for 1 hour 10 minutes. Or really, what we do, is check on it frequently and poke it with a skewer a lot – can’t be careful about burn-age!


A big yummy loaf! You can see some raspberries peeking out.

Cross section
Cross section

Let’s slice it up.

Verdict? Super easy recipe for a fuss free delicious loaf! It was very moist and had a nice ‘crunch’ from the coconut and raspberries.

Too bad this was made and eaten a few weekends ago… now it’s all gone at the time of this post!


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