Coconut Shake

This coconut shake showcases a blend of creamy coconut milk, delicately toasted coconut flakes, and naturally-sweet maple syrup. It’s rich yet refreshing with a tropical flair! Serve it garnished with extra toasted coconut for an added burst of flavor and texture.

Why you’ll love this recipe

• Healthier treat: Thanks to full-fat coconut milk, this shake turns out ultra-smooth and creamy while retaining loads of health benefits.
• 4 ingredients: The only ingredients you need are coconut milk, coconut shreds, maple syrup, and oat milk!
• Quick & easy: Just freeze the coconut milk, then blend the ingredients into a creamy, dreamy shake. It doesn’t get much easier than that!
• The perfect cool-down: This coconut shake is your ultimate refreshing treat on a warm day or any day when you need a tropical escape.

Creamy coconut shake

This coconut shake truly embodies the essence of tropical freshness. I’ve been making it as much as I can recently to soak up the last few weeks of summer weather. It’s delicately sweet and perfectly creamy!

All you have to do is freeze coconut milk in ice cubes and toast some coconut flakes. Blend them both together with oat milk and maple syrup for a naturally sweetened and dairy-free treat that feels too indulgent to be healthy for you!

Pour your shake into a tall glass and garnish it with a sprinkle of extra toasted coconut. Then, all that’s left to do is sit back and enjoy the refreshing nature of this drink.

Are coconut shakes normally vegan?

Oftentimes, you can find ingredients like ice cream and milk in coconut shakes. But, you’ll be happy to know this coconut shake is vegan-friendly!

Since it already contains full-fat coconut milk, there’s no need to add unnecessary dairy ingredients like milk or cream. Additionally, I’ve kept things lighter by including oat milk. Or, if you’re not an oat milk fan, you can use any plant-based milk you prefer.

Ingredients & Substitutions

• Coconut milk: Make sure to use full-fat coconut milk from a can for the best results. If that’s unavailable, you can opt for lite coconut milk but expect a slightly icier texture.
• Coconut flakes: Add texture and a boost of nutty, toasty coconut flavor. Desiccated coconut can work as well if you don’t have access to coconut flakes.
• Maple syrup: I prefer to use maple syrup as a natural sweetener with added nutrients. You can also use agave, coconut syrup, or coconut sugar instead.
• Oat milk: Gives the shake a creamy yet light consistency. Feel free to use almond, soy, or cashew milk as alternatives.
• Vanilla extract: A dash to enhance the flavors of the shake.

How to make a coconut milk shake

• Step 1: Pour the coconut milk into an ice cube tray to freeze. I highly recommend silicone trays for the easiest cube removal. Freezing the coconut milk creates the optimal creaminess and thickness in this recipe.

• Step 2: Toast the coconut flakes in a pan over medium to enhance their flavor. When you see a hint of golden brown, this signifies the coconut is toasted to perfection.

• Step 3: Combine the frozen coconut milk cubes, some toasted coconut flakes, maple syrup, and oat milk in a blender until smooth and creamy.

• Step 4: Pour the chilled coconut shake into a glass over crushed ice and sprinkle the reserved toasted coconut flakes on top before serving.

Storage

This coconut shake tastes best when it’s freshly made. However, if you can’t finish it all, follow these storage tips: 

• Fridge: Store the shake for up to 24 hours in the refrigerator. Of course, it won’t be as creamy when you drink it later, but it’ll still taste great!
• Prep ahead: Feel free to make the coconut milk cubes a few days in advance. Just keep them stored in the freezer until you need to use them.

Variations

• Chocolate: Mix in some cocoa powder or chocolate syrup if you’re a chocolate lover.
• Tropical: Blend the shake with pineapple or mango chunks for a tropical-inspired drink.
• Nuts: Drizzle the top with almond, cashew, or peanut butter to up the healthy fats.
• Spices: Add a pinch of cinnamon or nutmeg to give the shake a fall-inspired feel.
• Mocha: Blend in some brewed coffee or espresso if you’re a coffee lover.
• Matcha: Add a teaspoon of matcha powder for a natural caffeine kick.
• Protein: Include a scoop of your favorite vegan protein powder.
• Golden: Stir in a pinch of turmeric for a nutrient-rich golden coconut milk shake.

Top tips

• Ice cube removal: Using a silicone ice cube tray ensures easier removal of the coconut milk cubes. Always opt for silicone when possible.
• Blend well: Stop the blender to check for ice cube chunks throughout, and continue blending the shake until it’s fully smooth.
• Garnish: Always garnish just before serving your coconut shake to maintain the freshness and texture of the toasted coconut.
• Sweetness: You can adjust the maple syrup based on your preference for a sweeter or less sweet dessert.
• Watch the coconut: Coconut can burn quickly when toasting, so keep an eye on it and stir frequently.

FAQ

More shake recipes

If you love quick and easy smoothies like this coconut milk shake, check out some more of my favorite recipes like these:

• Tropical Mango Smoothie: Fruit-forward recipe topped with a swirl of fluffy whipped cream and granola.
• Pumpkin Spice Protein Shake: The perfect dairy-free shake for pumpkin pie lovers! 
• Vegan Strawberry Protein Shake: A healthy drink made with just 5 plant-based ingredients.