coconut mocha milkshake

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As much as I love coconut milk I always have about 1/2 of a can leftover that gets stored in the fridge, pushed to the back, and forgotten about.

I now have the most delicious solution for this common problem.  You will never have to deal with the question, “What should I do with my leftover canned coconut milk?” ever again.

Thanks to ice cube milkshakes.

Last week you saw the strawberries n’ cream milkshake but this time around I wanted to use coconut milk.

Not only does this give you a way to use up extra coconut milk, but this version is also vegan.  I have been enjoying my fair share of these quick milkshakes on the new porch.  Ohhhhh how I am in love with having a porch instead of a storage shed attached to the front of our house!

First we have the simple but delicious coconut cream milkshake.

If you’re new to canned coconut milk, it’s quite the treat.  I suggest giving it a shot even if you’re not a fan of coconut.  Most people tell me it’s the texture of coconut that throws them but not the flavor.  Of course if you hate the flavor, it’s probably best to not try this.

Canned coconut milk is ultra-creamy + rich with a nice, mellow coconut flavor.  You’ll see two kinds at the store, so pay close attention when buying.  One can will be labeled “low-fat” and one will not.  It’s typically crucial for a recipe to get the right kind as the thickness between the two varies greatly.  For this recipe you actually need both types.  You’ll use about 1 1/4 cups of coconut milk total, so I didn’t want to go with ALL full-fat coconut milk, as that would put this around 60 grams of fat.  I’m definitely a proponent of healthy fats but that seems a bit excessive for one milkshake.

[recipe to follow]

Next up…

And maybe the one you have been waiting for as I ramble…

The Coconut Mocha Milkshake!

While this is a rich + indulgent treat, it’s something I would also consider for breakfast.  It’s loaded with healthy coconut fats and a little kick of caffeine from the coffee and cocoa powder.  Eaten with a banana, it sounds like a well rounded meal to me!

Print this!

Coconut Cream Milkshake

vegan, gluten-free // serves 1

  • 6 Tablespoons full fat coconut milk [canned]
  • 16 Tablespoons low fat coconut milk [canned]
  • 1/4 cup low fat coconut milk
  • 1/4 cup other non-dairy unsweetened milk
  • 1/2 – 1 Tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  1. Pour 2 Tbsp of full fat coconut milk into 3 ice cube molds.
  2. Pour 2 Tbsp of low fat coconut milk into 8 ice cube molds.
  3. Freeze until set.  At least 4 hours.
  4. Place in a blender and add 1/4 cup low fat canned coconut milk, 1/4 cup non-dairy unsweetened milk [soy/almond/rice/flax], maple syrup, and vanilla extract.
  5. Start by blending at low speed and work up to high until creamy and smooth, stirring if necessary.  Add more non-dairy milk if the mixture is too thick.
  6. Serve immediately.

Coconut Mocha Milkshake 

vegan, gluten-free // serves 1

  • 6 Tablespoons full fat coconut milk [canned]
  • 16 Tablespoons low fat coconut milk [canned]
  • 1/4 cup low fat coconut milk
  • 1/4 cup other non-dairy unsweetened milk
  • 1 Tablespoon + 1 teaspoon unsweetened cocoa powder
  • 1 – 1 1/2 Tablespoons maple syrup
  • 3/4 teaspoon instant coffee
  • 1/2 teaspoon vanilla extract
  1. Pour 2 Tbsp of full fat coconut milk into 3 ice cube molds.
  2. Pour 2 Tbsp of low fat coconut milk into 8 ice cube molds.
  3. Freeze until set.  At least 4 hours.
  4. Place in a blender and add 1/4 cup low fat canned coconut milk, 1/4 cup non-dairy unsweetened milk [soy/almond/rice/flax], unsweetened cocoa powder, 1 Tbsp maple syrup, instant coffee, and vanilla extract.
  5. Start by blending at low speed and work up to high until creamy and smooth, stirring if necessary.  Add more non-dairy milk if the mixture is too thick.  Add another 1/2 Tbsp of maple syrup for more sweetness if desired.
  6. Serve immediately.

I will never have the coconut milk leftover issue again!  I made two trays of coconut milk cubes and froze a bunch in this glass container to use later in the week.  Just remember to label with are full fat and which are low fat.

I recommend using them within a week or so to prevent freezer burn.  It may help to store them in an airtight container as well.

Looking for other ways to use canned coconut milk?

A few favorites…

Veggie Coconut Curry

Creamy Coconut Brown Rice

Coconut Cool Whip

Coconut Doughnuts

Chocolate Coconut Fudge Sauce

Such a versatile ingredient!  Have you ever used it before?

Ashley