Description
This creamy vegan strawberry milkshake combines fresh strawberries with rich full-fat coconut milk ice cubes to create a thick, refreshing, and naturally sweet treat. Perfect for a dairy-free indulgence, it blends fresh fruit, maple syrup, and vanilla into a luscious shake that can be garnished with coconut whipped cream and strawberries for an extra special touch.
Ingredients
Scale
Coconut Milk Ice Cubes
- 1 (14-oz.) can full-fat coconut milk (a thick, creamy brand is best; there will be ice cubes left over after making this recipe)
Strawberry Shake
- 3/4 cup fresh strawberries, hulled and quartered (measured after slicing)
- 4 Tbsp maple syrup (depending on sweetness of strawberries)
- 1/2 tsp vanilla extract
- 8-12 standard-size full-fat coconut milk ice cubes (from above)
For Garnish (optional)
- Coconut whipped cream
- Fresh strawberries
- Freeze-dried strawberries, crushed
Instructions
- Prepare coconut milk ice cubes: At least 6 hours before making the milkshake, open the can of full-fat coconut milk and stir or blend until smooth and creamy, with no separation between the cream and water. Pour the mixed coconut milk into an ice cube tray (approximately 1 ½ tablespoons per cube) and freeze until solid.
- Make the strawberry shake base: Add the fresh strawberries, maple syrup, and vanilla extract to a high-speed blender. Blend on high until fully combined with no large pieces remaining.
- Add coconut milk ice cubes: Turn off the blender, then add 2-3 coconut milk ice cubes at a time. Blend on medium-high speed until the ice cubes are fully incorporated. Continue adding more cubes until the shake reaches your preferred creamy consistency. Use the blender’s tamper if needed to help blend evenly.
- Serve and garnish: Pour the milkshake into glasses and serve immediately. Garnish with coconut whipped cream, fresh strawberries, and crushed freeze-dried strawberries if desired.
- Storage: Keep any leftover milkshake covered in the refrigerator for up to 24 hours (note it will thin). Alternatively, freeze for up to 1 week for an ice cream-like treat.
Notes
- For 2 servings of milkshake, you'll need around half to three-quarters of the 14-oz. can of coconut milk for the recipe; the rest can be frozen to make more coconut milk ice cubes for other recipes.
- Freezing leftover coconut milk in ice cube trays is a great way to reduce waste and have ready-to-use creaminess for shakes and smoothies.
- Nutrition estimates are based on using 1 cup full-fat coconut milk for 2 servings and may vary depending on ingredient brands and portion sizes.
- Adjust the maple syrup amount according to the sweetness of the strawberries and your taste preference.
- Using a high-speed blender is key to achieving a smooth, creamy texture without large chunks.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 22 g
- Saturated Fat: 19 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
