Go Back Email Link
+ servings
fresh coconut smoothie - close up shot of coconut shake
Print Recipe
5 from 5 votes

3 Ingredient Coconut Shake Recipe

This coconut shake recipe has a generous helping of toasted coconut for a creamy, tropical milkshake.
Prep Time15 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Milkshakes
Keyword: coconut shake
Servings: 4
Calories: 510kcal

Equipment

Ingredients

  • 1 1/2 cup coconut milk
  • 1/2-2/3 cup toasted coconut flakes or shredded coconut
  • 4 cup vanilla ice cream

Instructions

  • Toast the coconut flakes or shredded coconut.
  • After the coconut has cooled, combine it in a blender with the coconut milk. Blend the coconut milk and toasted coconut until it’s smooth.
  • Add ice cream to the blender jar until it reaches the 5-cup line on the blender.
  • Blend the ice cream until it’s smooth. Then, divide it into 4 serving cups.
  • Garnish each milkshake with a bit of extra toasted coconut. Serve immediately.

Notes

  • How to make toasted coconut flakes:
    • Preheat the oven to 350° F.
    • Spread the coconut in an even layer on a baking sheet.
    • Bake the coconut for 5-7 minutes, or until the coconut is a light brown color and smells nutty.
  • How to make toasted shredded coconut:
    • Pour the shredded coconut into a dry skillet and heat it over medium-low heat while stirring frequently.
    • Continue stirring until the coconut is light brown and has a nutty smell.
  • Additional topping ideas: whipped cream and/or maraschino cherries

Nutrition

Calories: 510kcal | Carbohydrates: 36g | Protein: 7g | Fat: 39g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 121mg | Potassium: 507mg | Fiber: 3g | Sugar: 29g | Vitamin A: 556IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 3mg