This 3-Ingredient Coconut Milkshake is a creamy and refreshing drink you can make in less than 5 minutes! It has a rich texture and is not overly sweet, great for an afternoon snack or a dessert.
Are you a coconut lover? If so, this easy coconut milkshake is here to satisfy your sweet tooth!
With its creamy texture and rich coconut flavor, this drink is perfect for the warm spring and summer days.
Why You'll Love This Recipe
- Quick and easy to make! This coconut milkshake is seriously SO easy to make. All you have to do is add the ingredients to a blender and blend until smooth!
- You'll need 3 simple ingredients only. The base of this recipe is made with coconut milk, bananas, and ice cream, but feel free to experiment with different flavors. I've written some flavor variations below.
- It's creamy, refreshing, and not overly sweet. I hate when my milkshake tastes so sweet that I can't even finish it. Perks of making it at home, you get to control the sweetness and add as much of it as you want!
- Vegan, dairy-free, egg-free, and gluten-free. This recipe is great for people with allergies or for those following a vegan diet. Just makes sure to use vegan ice cream! It's naturally gluten-free.
Ingredients You'll Need
- Frozen banana: Make sure to use ripe bananas for the best results. You can't taste it that much, but it makes the coconut milkshake thick, creamy, and cold. Fresh bananas can work, but they won't give you the same results, and you will need to add ice cubes in addition.
- Ice cream: For even more coconut flavor, you can use coconut ice cream. I'm using vanilla ice cream today, which also adds a nice flavor and aroma. If you need to make this recipe vegan, make sure to use dairy-free ice cream!
- Coconut milk: For best results, use full-fat canned coconut milk, not the watery stuff you use for coffee or cereal. This is important to end up with a thick, creamy, and rich milkshake.
See the recipe card below for exact measurements.
How to Make Coconut Milkshake
To a high-speed blender, add coconut milk first, then the frozen banana and ice cream.
Blend on high speed until smooth and creamy, and no chunks of banana remain.
Taste and adjust the flavor and consistency if needed, adding more ice cream for sweetness or coconut milk to thin it out.
Serve right away in a glass and top with coconut whipped cream or toasted coconut if desired.
- Use a frozen banana. This is what will make your milkshake creamy, thick, and cold! You can't taste it that strongly, but it does add a subtle banana flavor and some natural sweetness.
- Use full-fat coconut milk. Using the right kind of milk is what will take your coconut milkshake from good to great! I recommend using full-fat coconut milk from a can for the best texture and flavor.
- Adjust the sweetness to taste. If you don't like your milkshake too sweet, start with a small amount of ice cream at first, 1-2 tablespoons. On the contrary, if you want to make it very sweet, you can double the amount of ice cream used.
- Add ice if needed. Using fresh bananas or other fresh fruits? Add ice to thicken the smoothie and make it cold and refreshing.
- Enjoy right after making it! While this smoothie can be stored for up to 24 hours, I think it's best if you serve it right away. I've found that leftovers get watery and change color.
The base of a milkshake consists of ice cream, milk, and occasionally some flavorings like syrups. In this coconut milkshake recipe, I'm using full-fat coconut milk, ice cream, and an addition of a frozen banana that makes it thick and creamy while adding some natural sweetness.
You can either use a food processor or an immersion blender to blend the ingredients. If using an immersion blender, you'll need to cut the banana into small pieces, then add everything into a large bowl, and blend until smooth and creamy.
Have neither of those tools? You can still make this recipe by mashing the banana in a large bowl, then adding the rest of the ingredients and mixing until smooth and creamy. Note that this will result in a milkshake that is not as smooth.
This coconut milkshake provides you with fiber, potassium, vitamin C, iron, and calcium. However, it's also high in added sugar (from the ice cream) and high in fat (from the coconut milk) so it should be enjoyed in moderation.
- Coconut milk: You can use vegan cooking cream such as almond creamer or soy creamer. It's important to choose a substitution that is high in fat to mimic the properties of coconut milk. You can also use coconut cream, which is very similar to heavy cream-it's high in fat, rich and creamy. If you use coconut cream you may need to add some coconut water to thin out the milkshake.
- Banana: If you don't want to use bananas, you can substitute them with another fruit such as strawberries or mango. Or you can use ice cubes instead (but expect different results).
- Ice cream: Want to make a coconut milkshake without ice cream? Simply omit it and add some maple syrup or sugar instead.
- Vanilla coconut milkshake: Add ½-1 teaspoon of pure vanilla extract.
- Strawberry coconut milkshake: Add 1 cup of frozen strawberries or any other frozen berries and blend it with the rest of the ingredients.
- Mango milkshake: Add 1 cup of frozen cubed mango and blend it with the rest of the ingredients. This reminds me of an Indian drink called Mango Lassi.
- Chocolate: I like to add 1 tablespoon of cocoa or cacao powder, and blend it with the rest of the ingredients. You can also chocolate syrup or a spoonful of Nutella.
- Salted caramel: Add a few pitted dates, alongside a pinch of salt and blend. If you want to use the real thing, you can add 1-2 teaspoon of salted caramel sauce.
- Mint Chocolate Chip: After the milkshake is done blending, you can add a handful of semi-sweet chocolate chips and a few drops of mint extract. Blend again for a few seconds, but leave some texture.
- Peanut butter: Add 1 tablespoon of smooth peanut butter or peanut butter powder for more flavor, nuttiness, and healthy fats.
- Coffee: Add a shot of espresso, cold brewed coffee, or Instant coffee granules for a coffee-flavored milkshake.
- Cookies and cream: Mix in ½ cup of crushed Oreos or other cocoa-flavored cookies.
- Tropical: Instead of using the banana, add a mix of frozen fruits like pineapple, papaya, and mango.
While this coconut milkshake is best enjoyed right after it's made, it can also be stored in a mason jar in the fridge for up to 24 hours.
You can also freeze it by pouring the milkshake into an ice cube tray and freezing it for up to 3 months.
If try this coconut shake recipe, leave a rating and a comment down below sharing with us how it went!⭐
This helps other readers know more about the recipe, and I really appreciate the feedback.
Creamy Coconut Milkshake
- 1 medium frozen and ripe banana, peeled
- 1 scoop (30g per serving) vanilla or coconut ice cream (either dairy-free or regular)
- 1 cup full-fat coconut milk* from a can
- To a high-speed blender, add coconut milk first, then the frozen banana and ice cream.
- Blend on high speed until smooth and creamy, and no chunks of banana remain. Taste and adjust the flavor and consistency if needed, adding more ice cream for sweetness or coconut milk to thin it out.
- Serve right away in a glass and top with whipped cream if desired.
- Fridge: While this coconut milkshake is best enjoyed right after it's made, it can also be stored in a mason jar in the fridge for up to 24 hours.
- Freezer: Pour the milkshake into an ice cube tray and freeze it for up to 3 months. When you're ready to enjoy, add the ice cubes to a high-speed blender and blend until smooth and creamy, adding a little bit of milk or water if needed.
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove