Chikoo Milkshake is a creamy, naturally sweet drink made with sapodilla fruit — also known as chikoo. It’s one of those treats I grew up loving for its rich caramel-like flavor and smooth, velvety texture. I love how easy it is to make, and the natural sweetness of ripe chikoo means I barely need to add anything extra. It’s perfect as a refreshing summer drink, a nourishing breakfast, or a satisfying dessert in a glass.

Why You’ll Love This Recipe

I love this milkshake because it’s incredibly simple but packed with flavor. Chikoo has a unique taste — sweet, malty, almost like brown sugar or dates — and when blended with chilled milk and ice, it turns into a luxurious drink. It’s naturally energy-boosting, full of fiber, and a great way to use up ripe sapodilla. Plus, no artificial flavors needed — everything comes straight from the fruit. Chikoo Milkshake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe chikoo (sapodilla), peeled, seeded, and chopped
Cold milk (whole, almond, or any milk of choice)
Ice cubes
Sugar or honey (optional, depending on sweetness of the fruit)
Vanilla extract (optional, for a hint of depth)
Chopped nuts or a scoop of ice cream (optional, for garnish or richness)

Directions

I start by peeling and deseeding the ripe chikoo, then chopping it into smaller pieces for easy blending.
In a blender, I add the chikoo, cold milk, and ice cubes. If my fruit isn’t super sweet, I add a spoon of sugar or honey.
I blend everything until completely smooth and creamy.
I taste and adjust sweetness if needed, then pour into a glass.
I serve it chilled, optionally topping with chopped nuts or a scoop of vanilla ice cream for an extra treat.

Servings and timing

This recipe makes 2 servings and takes just 5–7 minutes to prepare from start to finish.

Variations

Sometimes I add a pinch of cinnamon or cardamom for a spiced twist. I’ve also blended it with a banana or dates for extra thickness. If I’m in the mood for a dessert-style drink, I add a scoop of vanilla or chikoo ice cream for extra creaminess. For a dairy-free version, I use almond or oat milk.

Storage/Reheating

Chikoo milkshake is best enjoyed fresh. I don’t recommend storing it for long, as the color and texture can change. If I need to store it briefly, I keep it in the fridge in an airtight bottle for up to 4 hours and give it a good shake before drinking. No reheating is needed — it’s meant to be served cold. Chikoo Milkshake

FAQs

What is chikoo?

Chikoo, also known as sapodilla, is a tropical fruit with brown, rough skin and sweet, grainy flesh. It tastes like brown sugar, caramel, or dates when ripe.

Can I use frozen chikoo?

Yes, frozen chikoo works great in this milkshake. I just thaw it slightly or use it as-is for an even colder, thicker texture.

Do I need to add sugar?

Not necessarily. If the chikoo is ripe and sweet, I often skip the sugar. But I taste the shake and adjust based on the natural sweetness of the fruit.

What kind of milk works best?

Whole milk gives the creamiest result, but almond, oat, or coconut milk are great alternatives for a lighter or dairy-free version.

Can I make this into a smoothie?

Yes! I sometimes add a banana, some protein powder, or a handful of oats to turn it into a more filling smoothie-style drink.

Conclusion

Chikoo Milkshake is a naturally sweet, creamy delight that brings tropical flavor to the table in the easiest way. I love how rich and refreshing it is, whether I’m sipping it on a warm afternoon or enjoying it as a quick, nourishing treat. With just a few ingredients and a blender, this milkshake becomes a comforting favorite that’s as nostalgic as it is delicious.