This easy coconut milkshake is like a sip of heaven in a glass! Creamy, smooth and bursting with the sweet, tropical flavour of coconut.
Each mouthful is a mini-holiday to a secluded beach, where you can feel the warm sand between your toes and hear the sound of the waves crashing on the shore.
This coconut milkshake recipe is the perfect balance of sweet and refreshing. No vanilla ice cream is used, just coconut cream, banana, honey and coconut yoghurt. We will show you a special trick to make this milkshake *extra* thick.
So, whether you're lounging by the pool, soaking up the sun, or just need a quick escape from the daily grind, a coconut milkshake is the perfect pick-me-up and to make you feel like you're in paradise.
If you're a milkshake-fiend like we are, be sure to also try the ultimate Nutella milkshake. Or for something slightly different, this Strawberry lassi is great with a spicy curry!
What's the love about this recipe
- It's a refreshing and delicious way to cool down on a hot day.
- No ice cream is used in this coconut shake recipe.
- Extra thick texture, creamy, with a rich coconut flavour.
- A coconut milkshake is a perfect way to add some tropical vibes to your day, no matter where you are. The ideal treat for a coconut lover.
- Easy to make at home with just four simple ingredients.
- No added sugar, just natural honey.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Take note that you need coconut cream, not coconut milk.
Coconut milk is thinner and has a consistency similar to cow's milk, while coconut cream is thicker and has a consistency similar to heavy cream, with a rich coconut flavour.
It can usually be found next to the coconut milk, often sold in small boxes or even sachets. You can use canned coconut milk instead, just don't expect the milkshake to be *as* thick and creamy. It will still have that lovely coconut taste.
We will use frozen banana which is the secret to help make the milkshake thick, similar to the role ice cubes play in the making of a milkshake. Ripe bananas work best.
Coconut yoghurt has become quite popular of late and can be found in most supermarkets. You can use a low-fat version if you prefer.
Plays the role of the sweetening agent. We recommend 2-3 tablespoons but add more if you have a sweet tooth.
You can also use maple syrup, agave syrup, date syrup or a powdered sweetener.
The banana will add some natural sweetness too.
Depending on the exact ingredients you use, the milkshake might not always come out at the exact same consistency. If you'd like to thin it out, add a small splash of cream or milk.
How to make a coconut milkshake
Prepping the day before
The special trick to make this milkshake extra thick is to freeze the coconut cream along with the banana overnight.
- Add the coconut cream to a tub or bowl that can be placed in the freezer.
- Slice the fresh banana into thin slices and add it to the coconut cream. Freeze overnight.
Assembling the milkshake
- Remove the frozen coconut cream and banana from the freezer about 15 minutes before you start, to soften it up slightly.
Don't take it out too long in advance as it's the frozen aspect that will make the milkshake thick and give it that creamy texture.
- Using a fork, or knife, bash the frozen cream and banana into smaller pieces. You can also remove it from its container and break it up by hand.
- Add the frozen chunks along with the rest of the ingredients to a food processor or blender.
- Zap the mixture in the food processor, at a high speed, until you have a smooth and creamy consistency.
Stop halfway through to move the milkshake mixture around to ensure all the bits are broken up by the blades (obviously when the machine is not running!)
- Add a splash of cream or milk if you want it thinner.
- Pour into a tall milkshake glass or a mason jar.
Toppings and decoration
- Add whipped cream on top.
- Sprinkle with desiccated coconut or toasted coconut flakes.
- Drizzle with more honey.
- Sprinkle with dark chocolate chips.
- Add a straw or a cocktail umbrella.
- To make this lactose-free, swap out the yoghurt for a lactose-free version.
- To make this dairy-free, swap out the yoghurt for a dairy-free yoghurt.
- To make this vegan-friendly, swap out the yoghurt for a vegan version and replace the honey with maple syrup.
- You can add half a teaspoon of vanilla extract if you want a hint of vanilla.
- Make it a strawberry coconut milkshake by adding some fresh strawberries to the ingredients in the food processor.
- Make it a chocolate coconut milkshake by adding a spoon or two of cocoa powder to the ingredients in the food processor.
- Add a tablespoon of peanut butter for extra protein.
How to make a ring of coconut around the glass
(See the feature photo at the top of the blog post)
- Toast some desiccated coconut in a frying pan. Keep moving it around as it can suddenly burn if you just leave it unattended.
- Transfer to a bowl slightly bigger than the top of the glass you're using.
- Using a small brush or a clean finger, paint a ring around the top of the glass with honey.
- Turn the glass upside down into the bowl with the coconut and press the coconut onto the honey-ed ring.
The milkshake is best enjoyed freshly made. You can keep any leftovers in the fridge until the next day, but the milkshake will start thinning out over time.
Not suitable for freezing.
Other cold beverages you might enjoy
Coconut cream is made by simmering shredded coconut flesh with water and then straining it. The resulting liquid is much thicker and creamier than coconut milk, with a consistency similar to heavy cream.
Yes, you can! Use the same amount of coconut ice cream and use less sweetener or no sweetener at all, so taste the milkshake before adding any.
You can also skip the step of freezing the coconut milk and banana.
More coconut recipes
- 120 grams coconut cream
- 1 banana
- 150 grams coconut yoghurt
- 2-3 tablespoons honey
- optional: a splash of cream or milk - only add milk or cream if you want the milkshake less thick
Prep one day in advance
- Add the coconut cream to a small tub that can go in the freezer.
- Slice the banana into thin slices and mix in with the coconut cream.
- Place in the freezer overnight.
Assembling the milkshake
- Remove the now frozen coconut cream and banana from the freezer about 15 minutes before you start, to soften it up a little.
- Using a fork, or knife, break the frozen cream and banana into smaller pieces.
- Add to a food processer along with the coconut yoghurt and honey.
- Whizz until you have a creamy, smooth consistency with no frozen chunks of cream or banana. You might have to stop the processer midway and stir the milkshake mixture around to ensure everything gets chopped up and mixed in.
- If you want the milkshake thinner, add a small splash of cream or milk and whizz again until it's the thickness of your liking.
- Serve cold in a tall milkshake glass or mason jar. Top with cream, desiccated coconut or coconut flakes.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.