This coconut shake delivers bold, real coconut flavor with a creamy texture that actually holds up. Full-fat coconut cream, toasted coconut flakes, lime juice, and a pinch of salt combine to create a balanced, coconut-forward shake—tested with and without banana to achieve the perfect texture and sweetness.
This post may contain affiliate links. The content provided is for informational purposes only and is not intended to serve as medical advice. For more details, please refer to our disclaimer page.
✋🏼E aí, pessoal! Hey there, friends! Today we’re sharing a coconut shake recipe that’s actually worth making—thick, creamy, and with a coconut flavor that really stands out.
If you’ve tried coconut shakes before, you know they can easily taste heavy, bland, or just overly sweet. Inspired by the traditional Malaysian-style Klebang coconut shake, this recipe gets a practical Brazilian twist to make it easy and affordable.
Fresh coconut flesh and coconut water aren’t exactly budget-friendly (or easy to find!), so we will use canned coconut cream instead. It combines coconut flesh and water in one ingredient, and by adding toasted coconut flakes, we boost that nutty coconut taste you usually only get from fresh coconut meat. We add a splash of lime juice and a pinch of salt to balance the richness, cutting through that heavy, oily feel coconut can sometimes have, and bringing out its deliciously nutty flavor.
This coconut shake is a favorite at our house on a hot summer day. It’s easy to adapt for dairy-free or vegan diets, and flexible enough to use whatever ice cream you have on hand—vanilla, coconut, chocolate, or strawberry. Best part? Use up the leftover coconut to make out Brazilian Batida de coco or Coconut margarita!
😍Why You'll Love This Coconut Shake
- Coconut flavor that hits hard- perfect for that coconut lover!
- 5 minutes, one blender
- Thick, creamy, classic milkshake texture
- Lime, salt, and toasted flakes bring balance and depth
🥥Ingredients Notes
This coconut shake recipe uses simple ingredients but stands out by using full-fat coconut cream for a thicker, creamier base. We add fresh lime juice to brighten the flavor and offer frozen banana as an optional thickener, because balancing rich coconut taste without it being overpowering is key.
- Canned Full-Fat Coconut Cream – This is what gives the shake that signature thick, creamy texture and rich coconut flavor. I use full-fat cream (not coconut milk) because it delivers a velvety finish and holds up better when blended. The type of coconut milk matters, so use full-fat cream if possible!
- Ice Cream – I’ve tested this recipe with both vanilla ice cream and coconut ice cream. Vanilla will give you a milder coconut shake, and coconut ice cream gives this milkshake that strong, full-on coconut flavor.
- Unsweetened Coconut Flakes – I recommend not skipping this ingredient. Coconut flakes add a great nutty flavor, kick up the coconut flavor, and make a great garnish!
- Fresh Lime Juice – This is what makes this recipe unique and sets it apart. Adding a bit of lime juice helps create a more balanced flavor, bringing out the coconut notes and cutting through some of the richness from the coconut cream.
- Frozen Banana (optional) – Frozen ripe bananas help add sweetness. I left this as optional after testing both versions (with and without banana). If you prefer a lighter, more coconut-forward version, skip the frozen banana. If you're making this recipe for kids or want that classic thick rich texture, add the frozen banana. It also helps sweeten the shake without adding sugar.
- Ice Cubes – Use as needed to chill and adjust consistency.
The exact quantities are listed in the recipe card at the bottom of this post.
⚠️ Celiac Note: Always double-check your ice cream and coconut flakes for gluten-containing ingredients. Especially the flakes, if bought in bulk, can easily lead to cross-contamination. Look for certified gluten-free labels when possible.
🔁Substitutions and Variations
- Coconut Cream Substitution: You can use full fat coconut milk instead, but it’s thinner and less creamy, more like a coconut milk smoothie. If using milk, make sure it is unsweetened coconut milk and double the ice cream.
- Ice Cream Options: Use vanilla ice cream for a traditional and milder coconut flavor, or swap for coconut ice cream if you want a stronger coconut taste. Or get creative and use strawberry or chocolate (these version are amazing!).
- Make It Vegan or Dairy-Free: Use any dairy-free ice cream you like.
- Budget-Friendly Tip: Traditional Malaysian or Klebang-style coconut shakes use fresh coconut flesh and coconut water. This recipe is inspired by those, but swaps in canned coconut to keep it affordable and easy to find.
👩🏽🍳Step-By-Step Instructions
Step 1: Toast the Coconut Flakes
This is an optional but recommended step. Preheat your oven or toaster oven to 325°F (160°C). Spread the coconut flakes evenly on a baking sheet. Toast for about 5–7 minutes, stirring once halfway through, until they’re lightly golden and fragrant. Keep a close eye—they can go from toasted to burnt quickly.
📍Toasting Tip: Toasting your flakes is optional but recommended because this will bring out that nutty, deep coconut flavor.
Step 2: Blend the Cream and Flakes
Add the coconut cream and toasted coconut flakes to your high speed blender. Blend on medium-high for about 60 seconds, until the flakes break down and the mixture is smooth. If you have time, let this mixture sit for 5 minutes before blending to soften the flakes — it makes the shake silkier.
Step 3: Add Ice Cream
Add the vanilla or coconut ice cream, fresh lime juice, and a pinch of salt to the blender. Blend again on high for 30–60 seconds until smooth and creamy.
Step 4: Adjust with Ice
Add about ½ cup of ice cubes to the blender to chill and slightly thicken the shake. Blend briefly until smooth. If you prefer a thinner shake, add fewer ice cubes or chill your coconut cream beforehand in the fridge or freezer so it’s cold when blending.
Step 4: Serve Immediately
Pour your vanilla coconut milkshake into glasses and serve with a dollop of whipped cream, garnished with toasted coconut flakes. Enjoy right away for the best texture and flavor.
💡Expert Recipe Tip
Don’t skip the fresh lime juice!!!
Seriously, that splash of lime is what sets this coconut shake apart— it brightens and balances the richness of the coconut cream for a fresh, not heavy, creamy shake.
🥡How to Store Your Milkshake
- Store any leftover coconut shake in an airtight container or mason jar, in the fridge for up to 2 hours. The ice cream will melt, so the shake won’t stay as thick or creamy. For longer storage, freeze leftovers in ice cube trays and reblend with a splash of coconut milk or coconut water when ready.
📍Leftover Tip: I like freezing leftover shake cubes to toss into my coffee or hot cocoa for a creamy twist.
❔Recipe FAQ
You can substitute coconut cream with coconut milk, but expect a thinner, less creamy shake. Coconut cream gives that rich, velvety texture and holds up better when blended.
You can skip eahc one but not at the same time. The shake will be much thinner and less sweet. To compensate, try adding frozen coconut chunks or use canned coconut cream chilled overnight to thicken. You might also add a natural sweetener like maple syrup or honey.
Use unsweetened coconut milk instead of cream and reduce or omit the frozen banana. Adding a splash of coconut water can lighten the texture without adding sweetness.
🥣More Easy Drink Recipes
If you like this creamy coconut shake, try these easy, refreshing drinks next 👇If you have leftover coconut, make our Brazilian Batida de Coco!
👋🏼 Até logo, amigos! Hope you love this easy coconut milkshake recipe as much as we do, enjoy every bite, and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Toasted Coconut Shake with Lime (Thick and Creamy)
Ingredients
- ½ cup canned full-fat coconut cream * see notes
- 1 ½ cups Vanilla Ice Cream
- ¼ cup fresh lime juice
- pinch salt
- 1 frozen banana optional, adds natural sweetness and thickness
- ½ cup coconut flakes unsweetened
- ice cubes
Instructions
- Toast coconut flakes: Preheat oven or toaster oven to 325°F (160°C). Spread coconut flakes evenly on a baking sheet. Toast for 5–7 minutes, stirring once halfway, until golden and fragrant. Watch closely to prevent burning.
- Blend coconut cream and flakes: Add canned coconut cream and¼ cup of the toasted flakes to a high-speed blender. Wait 5 minutes to allow the flakes to soften, then blend for 60 seconds until smooth. 📍Reserve the remaining ¼ cup of coconut flakes for garnish
- Add ice cream, lime juice, and salt: Add ice cream, fresh lime juice, and a pinch of salt to the blender. Blend on high for 60-90 seconds until creamy and smooth.
- Adjust texture: Add about ¼ cup ice cubes and blend briefly to chill and thicken. For a thinner shake, reduce ice or chill coconut cream before blending.
- Serve: Pour into glasses and garnish with toasted coconut flakes. Serve immediately.
Leave a Reply