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Whenever I want something creamy and cold that is not going to leave me sluggish afterward, I make this coconut milkshake. I use coconut cream, vanilla ice cream, and coconut milk, and blend them into a thick shake with a smooth texture that takes just 5 minutes to make. Every sip has a real coconut flavor, unlike store-bought versions.
Coconut desserts have always been one of my weaknesses, especially anything that tastes tropical and creamy without becoming overly sweet. This coconut milkshake started as a quick afternoon treat when I needed something lighter and more refreshing than a peanut butter cup milkshake. Now we make it whenever we want a quick dessert. If you enjoy authentic flavors in your desserts, you will love this coconut milkshake.
I started making this coconut milkshake after a hot summer evening when our usual drink just was not hitting the spot. My husband and I were sitting outside sipping our vegan coquitos, and we both agreed that it was too hot for a spiced rum drink and that it would have been better if it were icy cold instead of just chilled. And that is when I knew a coconut milkshake would solve everything. I have adapted the recipe since then and really focused on the coconut flavors, and now it is one of our favorite summer evening drinks.
As a nutritionist, I love that this coconut milkshake uses pure ingredients, which still yields a rich taste. The coconut cream gives the shake a thick, smooth texture along with the signature flavor, while the vanilla ice cream adds sweetness. I use coconut milk instead of regular milk to keep the flavors distinct, without being overpowering. I also really like that I can adjust the sweetness, as I see fit.
The most important thing about any milkshake is the texture. It is not simply a case of throwing everything into a blender and hoping for the best with this recipe. I make sure my ingredients are as cold as possible, then add the coconut milk, ice cream, and cream to the blender and blend until completely smooth. I adjust the flavoring if necessary, and serve it immediately while it is still frosty.
This milkshake has become one of our regular movie night desserts during the summer because it takes almost no time to make. Usually, my kids have them with some extra whipped cream and sprinkles, but recently, they have discovered the art of dipping foods into milkshakes. It all started when they saw my husband dip one of his French fries into his shake. They tried it but did not love it. The current favorite is mochi cookies, which even I will admit tastes amazing with a thick coating of coconut milkshake. Make it this weekend, and let me know what you have dipped into yours.
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🥘 Ingredients
This is everything I use to create a thick, smooth texture and authentic flavor in this coconut milkshake:
Coconut cream: This gives the milkshake its thick texture and concentrated flavor. I use unsweetened coconut cream, rather than cream of coconut.
Vanilla ice cream: Vanilla ice cream balances the coconut and creates a creamy consistency and a sweet flavor.
Coconut milk: I use this to loosen the shakes slightly while adding to the coconut profile.
Ice: A few cubes help create a colder, frostier texture if I want a thicker shake.
Sugar or maple syrup: Depending on the sweetness of the ice cream, I sometimes add a little sugar or maple syrup.
Toasted coconut: I like sprinkling this on top for a nutty finish.
Whipped cream: This is optional, but it creates a stunning finish.
🔪 How To Make
I make this coconut milkshake in just a few minutes using my blender. This is how I do it:
Blend ingredients: I add the coconut cream, vanilla ice cream, coconut milk, and ice to a high-speed blender, and blend until completely smooth.
Adjust sweetness: After tasting the shake, I add sugar or maple syrup if needed and blend briefly to combine.
Garnish and serve: I adjust the texture if needed, then pour the shake into chilled glasses, top with whipped cream and toasted coconut, then serve immediately.
My #1 Secret Tip for this coconut milkshake recipe is to blend in the correct order. I always add the coconut milk first, then the ice cream, and then the coconut cream. Starting with the liquid at the bottom of the blender helps everything circulate properly and prevents the blades from spinning without catching thicker ingredients.
Other Tips To Keep In Mind:
- Toast the garnish: If I am finishing with coconut flakes on top, I toast them in a dry pan over medium heat for 2-3 minutes or until they take on color. This gives my garnish a rich, nutty, almost caramel-like crunch.
- Chill glasses: I put my serving glasses in the freezer for 5 minutes before pouring to keep the shake thick and creamy for longer.
- Start slow: I start blending on a low speed and gradually increase to high to avoid any splashing and splattering. This also gives the ingredients a better chance of incorporating smoothly.
- Taste first: Some ice cream brands are sweeter than others, so I always taste the shake before adding extra sugar.
📖 Variations
These are 3 different ways I have made this coconut milkshake. They are all delicious, and I recommend trying each one:
Chocolate coconut shake: I blend in 2 tablespoons of chocolate syrup, or cocoa powder, for a version that tastes similar to a coconut candy bar. My kids love this version for obvious reasons. Ha!
Matcha mix: I blend in 1 teaspoon of matcha powder for an earthy flavor that balances the sweetness nicely. My husband loves this version with extra toasted coconut on top.
Pina colada shake: For a seriously tropical flavor, I blend in 1 cup frozen pineapple pieces and a splash of lime juice. I serve it with a maraschino cherry and a little umbrella. I would choose this over a proper cocktail any day.
🍽 Serving Suggestions
You could enjoy this coconut milkshake with anything, but there are very specific flavors that really elevate the coconut flavor. If you want to get the most out of your milkshake, I recommend trying it with a few of my sesame tahini cookies. The earthiness in the cookies complements the sweetness of the coconut, while the nutty flavors play off each other. Or if you prefer to stick to the fresher flavors, my passionfruit cheesecake also pairs with this milkshake very well.
At home, we are usually divided when it comes to what pairs best with this milkshake. We have tried it with some lemon bars with Graham cracker crust and a slice of chocolate walnut cake. But last time I made this, we decided to try it with something made up of warm spices, so I served it with some Lotus Biscoff donuts. And for once, we were all in agreement. This has been the best pairing by far. But we will still keep trying other combinations, for research purposes. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: This milkshake tastes best immediately after blending, but leftovers can be stored in the refrigerator for up to 2 days in a sealed container.
Freezing: I do not recommend freezing the blended shake as the texture becomes icy once thawed.
Reheating: There is no reheating required for this recipe.
❓ Recipe FAQs
This is usually due to the temperature of the ingredients and the quality of the blending. When coconut cream is too warm, the fat molecules do not emulsify properly with the ice cream, and you end up with a greasy, grainy texture. This is why I always chill my coconut cream in the can for at least 4 hours or overnight. Blending at a low speed for too short a time also leaves tiny ice crystals intact rather than breaking them down completely. I make sure the ice cream is properly frozen and blend everything on high speed for at least 45-60 seconds.
If the coconut flavor still seems muted after blending, I like adding 1/8 teaspoon of coconut extract to give the flavor a boost. You could also reduce the amount of ice cream by 1/4 cup and add an extra 1/4 cup of coconut cream the next time you make this milkshake. This will give the coconut flavor a stronger chance from the beginning.
My first instinct for a thick milkshake is a frozen banana. Adding half a sliced frozen banana, blended in with the other ingredients, created a noticeably creamier and thicker texture that complements the coconut flavor. Another option is a tablespoon of cashew or almond butter. This adds body and smoothness that brings the coconut cream and milk together. But if you want a super quick fix, I recommend blending 2 or 3 ice cubes into the milkshake and adding a splash more of coconut cream.
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📋 Recipe Card
Coconut Milkshake
Whenever I want something creamy and cold that is not going to leave me sluggish afterward, I make this coconut milkshake. I use coconut cream, vanilla ice cream, and coconut milk, and blend them into a thick shake with a smooth texture that takes just 5 minutes to make. Every sip has a real coconut flavor, unlike store-bought versions.
Servings: 8 servings
Calories: 305kcal
- My #1 Secret Tip for this coconut milkshake recipe is to blend in the correct order. I always add the coconut milk first, then the ice cream, and then the coconut cream. Starting with the liquid at the bottom of the blender helps everything circulate properly and prevents the blades from spinning without catching thicker ingredients.
- Toast the garnish: If I am finishing with coconut flakes on top, I toast them in a dry pan over medium heat for 2-3 minutes or until they take on color. This gives my garnish a rich, nutty, almost caramel-like crunch.
- Chill glasses: I put my serving glasses in the freezer for 5 minutes before pouring to keep the shake thick and creamy for longer.
- Start slow: I start blending on a low speed and gradually increase to high to avoid any splashing and splattering. This also gives the ingredients a better chance of incorporating smoothly.
- Taste first: Some ice cream brands are sweeter than others, so I always taste the shake before adding extra sugar.
Serving: 0.5cups | Calories: 305kcal | Carbohydrates: 11g | Protein: 3g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 20mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g