Oh my gosh, when that afternoon heat hits and you just *need* something ridiculously cold and creamy, but you don’t have any ice cream? I totally get it. Forget complicated recipes that take forever, because I have the absolute easiest, most refreshing treat ready in about five minutes flat. This recipe for a **Strawberry Coconut Milkshake** is my absolute go-to when the summer sun is just beating down. It’s naturally vegan and completely dairy-free, but seriously, you won’t miss the dairy at all! The way the frozen berries and rich coconut milk blend together feels like pure vacation in a glass. I swear, drinking this on my porch makes the whole world slow down just a little bit.
Why This Strawberry Coconut Milkshake Recipe Works For You
Honestly, this shake hits all the right notes without any of the fuss. It’s my secret weapon for quick satisfaction!
- It’s lightning fast: Total prep time is just five minutes. You can’t beat that!
- Diet-friendly magic: It’s completely vegan and dairy-free—perfect for everyone, or when you run out of regular milk.
- Texture heaven: Using that chilled, full-fat coconut milk gives you the unbelievable creaminess you crave, something watery milk just can’t deliver. You get that decadent mouthfeel without any heavy cream.
If you love blends that taste this tropical, you should definitely check out my Pina Colada Smoothie next!
Gathering Ingredients for Your Strawberry Coconut Milkshake
Listen, the success of a truly great milkshake hinges entirely on what you put into the blender first. This recipe is so simple, it only needs four things, but we have to treat these ingredients right if we want that perfect creamy texture! You absolutely must start with frozen strawberries. If you use fresh, you’re just going to end up with strawberry juice, not a thick shake.
The real star here is the coconut milk. Don’t reach for the carton you keep in the fridge for cereal! We need the thick, luxurious stuff from a can—the full-fat kind. Make sure that can has been chilling overnight in the refrigerator too. That solid cream on top is what gives us that wonderful density. A little maple syrup for sweetness and a dash of vanilla extract ties everything together beautifully. If you’re also a fan of fresh strawberry toppings, you should look at my Strawberry Whipped Cream recipe, which is a dream!
Step-by-Step Instructions for the Perfect Strawberry Coconut Milkshake
Okay, once you have those chilly ingredients ready, the actual blending is almost ridiculously fast. Seriously, it’s less time than it takes my teenager to decide what shirt to wear!
First thing’s first: get everything into your best high-speed blender. That means the frozen strawberries, the thick, cold coconut milk that’s solidified on top, your maple syrup—however much you like—and that hint of vanilla. Don’t put the lid on yet, though!
You need to blend it right away on the highest setting until it looks perfectly smooth. If you stop and look, you might see some stubborn clumps stuck way up near the top edges. Don’t panic! Turn the blender off, scrape those sides down with a rubber spatula—be careful of the blades!—and then blend again until it has that rich, velvety texture we are aiming for. If, after a good scrape down, it’s resisting and standing up like cement in the blender jar, it’s too thick. Just add coconut milk one tablespoon at a time until it starts spinning freely again. Then, pour it into your favorite glass and grab a straw fast, because we want to enjoy this immediately!
If you love coconut but want to branch out, this amazing Vegan Coconut Banana Pudding is another winner in my book!
Expert Tips for the Ultimate Strawberry Coconut Milkshake Texture
Now that you know the basics, let’s talk about getting that texture absolutely perfect. I learned this the hard way—you need to manage your temperatures right. If your frozen strawberries are rock solid and your coconut milk is only slightly chilled, you’ll end up burning out your blender motor!
My biggest game-changer for the ultimate thick **Strawberry Coconut Milkshake**? I freeze the thick coconut cream we scoop from the can into ice cube trays ahead of time. When I know I want a super-thick frosty drink, I swap out half of the required cup of coconut milk for those frozen coconut cubes. Wow, does that create volume!
Always remember that ingredient temperature is everything. If you’re in a real pinch and it still isn’t breaking down, resist the urge to add more liquid all at once. Just use a splash of room-temperature plant-based milk—any milk works—just enough to get the blades moving smoothly. It stabilizes the overall mix beautifully. Speaking of amazing textures, you have to try my Vegan Chocolate Donut Holes if you need a baked treat!
Ingredient Notes and Substitutions for Your Strawberry Coconut Milkshake
I know sometimes you look at a recipe and think, “Well, I don’t have *exactly* that!” Don’t fret! We can absolutely make smart swaps in this **Strawberry Coconut Milkshake** recipe, though I’m going to be honest: that full-fat canned coconut milk is the key to the magic texture here.
If you absolutely must substitute the coconut milk, you can try refrigerated coconut cream, but you’ll likely need to add some ice cubes to reach the right frosty thickness. Also, when it comes to sweetening, maple syrup is my favorite because it blends in so easily. If you need an alternative, two small pitted Medjool dates added right to the blender work wonderfully, or you can use agave nectar—just taste the berries first, sometimes they are sweet enough on their own!
If you’re interested in making your own coconut cream for future recipes, check out my guide on how to make heavy cream at home—it uses the same principle!
Fun Variations to Customize Your Strawberry Coconut Milkshake
Once you nail the basic recipe, it’s time to make this **Strawberry Coconut Milkshake** yours! I love playing around with ingredients based on what I need that day. If I’m heading out for a long walk and need some staying power, I’ll toss in a scoop of vanilla vegan protein powder. It thickens it up even more, which is great.
For a hidden veggie boost, a small handful of fresh spinach blends in without affecting the flavor at all—you just get a slightly less vibrant pink shake, but hey, nutrition wins! Also, try swapping out the vanilla extract for a tiny splash of almond extract; it really enhances the coconut notes beautifully. If you want to see another incredible blended treat, check out my Vegan Peanut Butter Pecan Milkshake for a totally different vibe!
Serving Suggestions for a Beautiful Strawberry Coconut Milkshake
A perfect drink like this **Strawberry Coconut Milkshake** deserves a little love on presentation, even if you’re just drinking it standing over the sink! I usually take a moment to make it look worthy of those five minutes of effort. A classic garnish is a sprinkle of toasted, shredded coconut over the top—it really brings out that tropical flavor we’re aiming for.
You can also spear a beautiful, fresh strawberry slice right onto the rim of the glass. On lazy days, though, a simple drizzle of maple syrup across the top foam is all it takes. If you are serving these up for company, they pair wonderfully with something light, like my Coconut Lemon Curd Thumbprint Cookies, or just a side of whatever fresh berries you have left!
Storage and Reheating for Leftover Strawberry Coconut Milkshake
Okay, let’s be real—I always hope there are leftovers of my **Strawberry Coconut Milkshake**, but it rarely happens! Since this is mostly frozen fruit blended with liquid, you absolutely cannot reheat this; it will just turn into thin, sweet pink juice. That’s not what we want!
If you somehow managed to save some in the glass, that excess will melt quickly in the fridge. My favorite trick is anticipating the extra batch—scoop any remaining thickened mix into an ice cube tray and freeze it solid. Next time you want a quick treat, just toss those already-portioned cubes back into the blender with maybe just a splash of fresh liquid to help it spin. It saves so much time later! If you need a treat that lasts longer, maybe skip the shakes and try my No-Bake Oreo Dessert instead.
Frequently Asked Questions About This Recipe
Is the coconut flavor strong in this Strawberry Coconut Milkshake?
That’s a great question! Honestly, I find the flavor is beautifully balanced. The sweet, bright notes from the strawberries really shine through. We have to use that wonderful, thick, full-fat canned coconut milk for the texture, but the strong berry flavor keeps it tasting like summer rather than being overwhelmingly coconut-y. It’s the perfect blend!
Can I use fresh strawberries instead of frozen for the Strawberry Coconut Milkshake?
You certainly *can*, but you have to adjust your expectations a bit. If you use fresh strawberries, your **Strawberry Coconut Milkshake** is going to come out much thinner, more like a regular smoothie than a thick shake. To fix that, I recommend tossing in about three or four ice cubes along with your fresh berries to help give it that frosty body we’re looking for.
How can I make this Strawberry Coconut Milkshake thicker?
Texture control is everything with a frozen drink! If you find your **Strawberry Coconut Milkshake** is too thin, the absolute best trick, which I mentioned earlier, is freezing your coconut milk ahead of time in an ice cube tray. If you didn’t do that, just add less of the liquid when you first start blending, and only add more, tablespoon by tablespoon, until the blender is happy. A little patience here goes a long way!
If you’re looking for more fabulous dairy-free treats, you have to check out my guide on Easy No-Bake Cheesecake Recipes!
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Strawberry Coconut Milkshake
- Total Time: 5 min
- Yield: 1 serving 1x
- Diet: Vegan
Description
A simple, refreshing milkshake made with strawberries and coconut milk.
Ingredients
- 1 cup frozen strawberries
- 1 cup full-fat coconut milk (canned, chilled)
- 2 tablespoons maple syrup or sweetener of choice
- 1/2 teaspoon vanilla extract
Instructions
- Place the frozen strawberries, chilled coconut milk, maple syrup, and vanilla extract into a high-speed blender.
- Blend on high speed until the mixture is completely smooth and creamy. Stop and scrape down the sides if necessary.
- If the milkshake is too thick, add coconut milk one tablespoon at a time until the desired consistency is reached.
- Pour the milkshake into a glass and serve immediately.
Notes
- For a thicker shake, freeze the coconut milk in ice cube trays beforehand.
- Adjust the sweetener amount based on the sweetness of your strawberries.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 350
- Sugar: 35
- Sodium: 25
- Fat: 22
- Saturated Fat: 18
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 3
- Cholesterol: 0
Keywords: strawberry, coconut milk, milkshake, vegan, frozen fruit, quick dessert