Classic Vegan Coconut Shake

This version focuses on rich coconut flavor, smooth texture, and balanced sweetness.

Yield

1 large serving (about 12–14 oz) or 2 small servings

Ingredients

• 1 cup (240 ml) full-fat coconut milk, well chilled

• 1 medium frozen banana (sliced before freezing for easier blending)

• 1/2 cup coconut ice cubes (made from coconut milk or coconut water)

• 1–2 tablespoons maple syrup or agave syrup (adjust to taste)

• 1/4 teaspoon pure vanilla extract

• Small pinch of fine sea salt

Equipment

• High-speed blender (recommended for the smoothest texture)

• Measuring cups and spoons

• Tall serving glass

Preparation Steps

1. Prepare the Banana

Peel and slice a ripe banana. Freeze the slices in a single layer for at least 2–3 hours, or until solid. Frozen banana gives the shake thickness without needing ice cream.

2. Make Coconut Ice Cubes (Optional but Recommended)

Pour coconut milk or coconut water into an ice cube tray and freeze until solid. This prevents dilution compared to regular ice.

3. Add Ingredients to Blender

Add ingredients in this order for smooth blending:

1. Coconut milk

2. Maple syrup (if using)

3. Vanilla extract

4. Frozen banana

5. Coconut ice cubes

6. Pinch of salt

4. Blend

Start blending on low speed for 10–15 seconds to break up the frozen ingredients.
Increase to high speed and blend for 30–60 seconds until completely smooth and creamy.

If the shake is too thick, add 1–2 tablespoons coconut milk.
If too thin, add a few more frozen banana slices or coconut ice cubes.

5. Taste and Adjust

Taste and adjust sweetness if needed. Blend briefly again if you add anything.

6. Serve

Pour into a chilled glass and serve immediately for best texture.

Texture Tips

• For a thicker, milkshake-style texture: use less coconut milk (3/4 cup) and more frozen banana.

• For a lighter, drinkable smoothie texture: use 1 1/4 cups coconut milk.

• For extra richness: use the thick cream from the top of a chilled can of coconut milk.

Storage

Best consumed immediately. If needed, refrigerate up to 24 hours in an airtight container and shake or re-blend before serving.