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You’re just moments away from tropical bliss with this refreshing coconut shake recipe! With just five simple ingredients, you can whip up this creamy concoction in no time, and the best part is you have the option to make it with or without ice cream. Whether you’re carving a creamy, ice-cold delight or a lighter, dairy-free version, this coconut shake has you covered!
I absolutely love making this coconut shake—especially on a hot summer day! There’s nothing like a cool, creamy treat to put a smile on my face.
Some days I want a sweet strawberry banana milkshake, and other days I want a protein-packed birthday cake shake. Whether I’m in the mood for something exotic, fruity, or health-conscious, shaking up delicious concoctions is my kitchen therapy!
Why this recipe works
If you’re a fellow coconut lover with a sweet tooth, this easy coconut milkshake is a no-brainer! But just in case you need some convincing, here are more reasons to love this recipe:
- Quick and easy: This coconut shake recipe is a breeze to make, requiring just five simple ingredients and minimal preparation time.
- Versatile options: You can customize it to your liking by choosing to include or exclude ice cream, making it suitable for a variety of dietary preferences.
- Tropical paradise: The rich, creamy coconut flavor transports you straight to a tropical island, making it a refreshing and indulgent treat.
- Few ingredients, big flavor: Despite its simplicity, the combination of coconut cream and milk delivers a robust and satisfying coconut taste.
- Perfect for any occasion: Whether you’re craving a casual refreshment or a special dessert, this coconut shake is versatile enough to suit any occasion.
- Family-Friendly: Kids and adults alike will adore the sweet and creamy goodness of this shake, making it a crowd-pleaser for all ages.
I could go on and on about how amazing this coconut milkshake is, but you get the picture!
This coconut milkshake recipe needs just 5 simple ingredients. Here are the key ingredients and my recommended substitutions:
- Canned Coconut Milk: Whether you choose full-fat or light coconut milk largely depends on your preference for creaminess. For an extra creamy texture, use canned coconut cream. It has the highest fat content of all canned coconut, making this shake super thick and flavorful.
- Unsweetened Non-Dairy Milk: Any unsweetened non-dairy milk of your choice, such as almond, soy, or oat milk, can be used in this recipe. It’s a great way to cater to various dietary needs and flavor preferences.
- Frozen Ripe Banana or Dairy-Free Vanilla Ice Cream: For the desirable thick texture, you have the flexibility to choose between using a frozen banana or dairy-free vanilla ice cream. A frozen banana adds natural sweetness and creaminess without the need for added sugars, while ice cream brings an extra level of decadence. Omit the vanilla extract and maple syrup if you opt for ice cream, as it’s typically sweetened and flavored. Want to double-down on the coconut flavor? Try using a coconut sorbet or coconut ice cream!
- Vanilla Extract: This is included for an extra touch of flavor, especially if you’re not using ice cream. If you’re going for the ice cream option, you can omit the vanilla extract, as most vanilla ice creams are already well-flavored.
- Maple Syrup: If you’re not using ice cream and prefer a sweeter shake, you can add maple syrup, or even coconut sugar, to taste. Adjust the amount based on your desired level of sweetness. However, if you choose the ice cream option, there’s usually no need for additional sweeteners as the ice cream provides sufficient sweetness.
For exact measurements, scroll down to the printable recipe card at the bottom of this post.
How to make this coconut shake
If you haven’t yet, place your can of creamy coconut milk in the refrigerator to chill for 4-8 hours. This helps the cream separate from the coconut water. If you’re using canned coconut cream you can skip this step.
1. Remove your coconut milk from the fridge and scoop out the thickened cream from the upper part of the can, leaving the coconut water at the bottom. Place in the pitcher of a high speed blender.
2. Add your milk, banana or ice cream, adjusting the sweetness to your liking with vanilla extract and maple syrup.
3. Blend the mixture thoroughly until all the ingredients are well combined. For a thicker shake, incorporate a handful of ice cubes or add more ice cream, then blend again until smooth.
4. Pour into glasses, and if you’re feeling indulgent, top it off with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes for that extra layer of flavor and texture.
- Chill the Coconut Milk: For an even creamier shake, remember to refrigerate the can of coconut milk for 4-8 hours before starting. This will cause the coconut cream to separate and solidify at the top of the can, making it easier to scoop out for your shake.
- Adjust Sweetness: Taste preferences for sweetness can vary widely. When adding maple syrup or sweeteners, start with a smaller amount, blend, and then taste. You can always add more if needed. If you’re using vegan ice cream, be mindful of the added sweetness it brings to the shake, which may reduce the need for extra sweeteners.
- Freeze Bananas: If going the banana route, make sure to freeze your ripe bananas ahead of time.
Want to save your creamy shake for later? Pour into a mason jar with a sealable lid and place in the refrigerator for 24-48 hours.
It’s normal for the milkshake to separate during this time. Give it a good shake or stir before serving.
The healthiness of a coconut shake depends on its preparation and ingredients. While coconut milk and cream contain beneficial healthy fats like MCTs, they are calorie-dense, and excessive sugar, sweeteners, or ice cream can make the shake high in added sugars and calories.
Protein content is typically low, but adding protein powder or hemp and chia seeds can improve its nutritional profile. People with dietary restrictions can enjoy coconut shakes as a dairy-free option.
To make them healthier, consider adding nutrient-rich ingredients like fruits, nuts, seeds, or protein powder, and practice portion control, especially if watching calorie and fat intake.
That depends on what you’ll be using it for. The cream will rise to the top of the can over time which is ideal for a coconut milkshake or other recipes where you want just the cream. If you’re using the whole can in a recipe, it’s best to shake it beforehand in case any separation has occurred.
The rich coconut flavor is perfect on its own, but if you want to shake it up, here are my favorite variations:
- Tropical Pineapple-coconut milkshake: Add chunks of fresh or frozen pineapple to your coconut shake for a burst of tropical flavor and piña colada vibes.
- Matcha green tea coconut shake: For a unique and slightly earthy flavor, incorporate a teaspoon of high-quality matcha powder. Matcha pairs wonderfully with the creaminess of coconut and adds a beautiful green hue. It’s like a homemade matcha frappucino!
- Chocolate Almond Joy Shake: To satisfy your chocolate cravings, mix in a tablespoon of cocoa powder and a handful of toasted almonds. This variation transforms your coconut shake into a decadent, almond joy-inspired treat.
- Mango Lassi coconut shake: Blend ripe mango chunks with your coconut shake ingredients for a tropical mango milkshake that tastes like a mango lassi.
More cold drinks you’ll love
If you enjoyed this creamy coconut shake, check out these other creamy concoctions:
- My other go-to shake is this Strawberry Banana Milkshake—it’s berry-licious and easy to make!
- Start your day with this fresh and fruity Blackberry Strawberry Banana Smoothie!
- For an afternoon pick-me-up, this Mango Milk Tea is the perfect blend of chewy tapioca balls and sweet mango black tea.
- Who says you can’t have a Shamrock Shake all year round? This mint chocolate chip shake is delicious any day of the year!
- High-speed blender
- 15 oz canned coconut milk full or reduced fat (store in the refrigerator for 4-8 hours before making)
- 1 ½ cup unsweetened non-dairy milk soy, oat, almond etc.
- 1 large frozen banana or 2 scoops dairy-free vanilla ice cream
- 1 teaspoon pure vanilla extract omit if using ice cream
- 1 tablespoon pure maple syrup omit if using ice cream
- toasted coconut flakes
- coconut whipped cream
- Scoop out ⅔ cup of thickened cream from the top of the can of coconut milk. Leave the coconut water in the bottom of the can (you can use this later for smoothies). Add to a high-speed blender jar.15 oz canned coconut milk
- Add the milk, frozen banana or vanilla ice cream, and vanilla extract and maple syrup as needed.1 ½ cup unsweetened non-dairy milk, 1 large frozen banana, 1 teaspoon pure vanilla extract, 1 tablespoon pure maple syrup
- Blend well to combine.
- Pour into glasses and top with coconut whipped cream and toasted coconut flakes if desired. Enjoy!toasted coconut flakes, coconut whipped cream