Creamy Coconut Blueberry Shake With Vanilla

Quick Recipe Version (TL;DR)

• Yield: 2 tall shakes (about 2 1/2 cups total)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 1/2 cups (225 g) frozen blueberries
• 1 1/4 cups (300 ml) full-fat coconut milk, well shaken
• 1/2 cup (120 ml) cold water, plus more as needed
• 1–2 tbsp maple syrup or honey, to taste
• 1 tsp pure vanilla extract
• Pinch fine sea salt
• Optional: 1 small ripe banana, 4–6 ice cubes

Do This

• 1. Shake the coconut milk can well; measure all ingredients.
• 2. Add to blender in this order: water, coconut milk, sweetener, vanilla, salt, banana (if using), then frozen blueberries and ice on top.
• 3. Blend on low to start, then increase to high for 45–60 seconds until completely smooth and creamy.
• 4. Pause and scrape down the sides if needed; blend again until no blueberry skins or chunks remain.
• 5. Taste and adjust: add more sweetener for sweetness or a splash of water if it is too thick; blend briefly to combine.
• 6. Pour into chilled glasses and serve right away.

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Why You’ll Love This Recipe

• Deep, vibrant purple color and a wonderfully creamy texture from rich coconut milk.
• Only a handful of pantry-friendly ingredients and frozen blueberries, ready in about 10 minutes.
• Easily made dairy-free and vegan, with simple options to boost protein or reduce richness.
• Perfect for breakfast, an afternoon pick-me-up, or a dessert-style shake that feels indulgent but is fruit-forward.

Grocery List

• Produce: Frozen blueberries, optional ripe banana, optional fresh blueberries (for garnish)
• Dairy: Optional plain Greek yogurt (for a protein variation)
• Pantry: Full-fat coconut milk (canned), maple syrup or honey, pure vanilla extract, fine sea salt, optional shredded or flaked coconut (for garnish)

Full Ingredients

For the Creamy Coconut–Blueberry Shake

• 1 1/2 cups (225 g) frozen blueberries
• 1 1/4 cups (300 ml) full-fat coconut milk, well shaken
• 1/2 cup (120 ml) cold water, plus 2–4 tbsp more as needed to adjust thickness
• 1–2 tbsp maple syrup or honey, to taste
• 1 tsp pure vanilla extract
• 1 small pinch fine sea salt (about 1/16 tsp)
• Optional creaminess boost: 1 small ripe banana, sliced
• Optional extra chill: 4–6 ice cubes, especially if your blender handles ice well

Optional Garnishes

• 1–2 tbsp unsweetened coconut flakes or shredded coconut, lightly toasted if you like
• A few fresh blueberries
• Additional drizzle of coconut milk or maple syrup on top

Step-by-Step Instructions

Step 1: Prep and chill your serving glasses

If you have a few extra minutes, place 2 tall glasses in the freezer while you prepare the shake. Chilled glasses help keep the coconut–blueberry shake frosty and thick for longer, especially if you are serving it as a dessert-style treat.

Measure out all of your ingredients. Shake the can or carton of coconut milk very well so the thick cream and thinner liquid are fully combined. If the coconut milk is very solid, you can briefly stand the unopened can in a bowl of warm water for 5 minutes, then shake again before opening.

Step 2: Layer ingredients in the blender

To help everything blend smoothly, add ingredients to the blender in this order:

• First add the cold water and coconut milk.
• Then add the maple syrup or honey, vanilla extract, and a small pinch of fine sea salt.
• If using, add the sliced banana next.
• Finally, add the frozen blueberries and ice cubes on top.

Putting the liquids at the bottom and the frozen fruit on top makes it easier for the blender blades to pull everything down and prevents overworking the motor, especially with a standard home blender.

Step 3: Blend until thick, creamy, and smooth

Start blending on low speed for 10–15 seconds to get things moving, then gradually increase to high speed. Blend for 45–60 seconds, or until the mixture looks completely smooth, thick, and richly purple, with no visible chunks of blueberry or ice.

If your blender is less powerful, pause once or twice to scrape down the sides with a spatula and stir the mixture, then continue blending until the texture is silky. You are aiming for a thick shake that still pours easily.

Step 4: Adjust sweetness and consistency

Turn off the blender and taste a spoonful of the shake. If you would like it sweeter, add another teaspoon or two of maple syrup or honey. If it is a bit too thick for your liking, add 1–2 tablespoons of cold water. If you want it thicker and more like a spoonable shake, add a few more frozen blueberries or an extra ice cube.

Blend again for 10–15 seconds after each adjustment, just until everything is evenly combined. Taste once more and fine-tune as needed; the balance of tangy blueberry and mellow coconut with a hint of vanilla should feel round and satisfying.

Step 5: Serve and garnish

Remove your chilled glasses from the freezer. Pour the creamy coconut–blueberry shake evenly into the glasses, using a spatula to scrape every last bit from the blender if needed.

For a simple but pretty finish, sprinkle the tops with coconut flakes or shredded coconut and a few extra blueberries. A small drizzle of coconut milk or maple syrup can add a lovely visual swirl on the deep purple surface. Serve immediately while the shake is at its coldest and creamiest.

Pro Tips

• Use fully frozen blueberries. They are the key to a thick, frosty texture without needing much ice, which can water down the flavor.
• Do not skip the pinch of salt. It will not make the shake taste salty, but it brightens the blueberry flavor and balances the sweetness and richness of the coconut milk.
• Adjust richness with the liquid ratio. For an ultra-decadent shake, replace part or all of the water with more coconut milk. For something lighter, increase the water slightly or use a mix of full-fat and light coconut milk.
• Let frozen fruit soften if your blender struggles. If you do not have a high-speed blender, let the blueberries sit at room temperature for 5–10 minutes before blending so they are a bit easier to break down.
• Blend in short bursts. If the mixture stalls, pulse the blender and gently stir through with a spatula (with the blender turned off) to help the blades catch the fruit again.

Variations

• Protein-packed breakfast shake: Add 1/2 cup (120 g) plain Greek yogurt or 1 scoop (about 25 g) vanilla protein powder. You may need to add 2–4 tablespoons more water to keep the texture drinkable.
• Tropical coconut–berry twist: Replace 1/2 cup (75 g) of the blueberries with frozen pineapple or mango chunks and add 1 teaspoon of fresh lime juice. This adds a bright, tangy tropical note.
• Lighter, everyday version: Use 3/4 cup (180 ml) full-fat coconut milk plus 3/4 cup (180 ml) unsweetened coconut beverage or cold water instead of the full amount of canned coconut milk. This keeps the shake creamy but reduces richness and calories.

Storage & Make-Ahead

This creamy coconut–blueberry shake is best enjoyed immediately after blending, when it is at its thickest and most vibrant. If you need to store it, pour any leftovers into an airtight jar or bottle and refrigerate for up to 24 hours. The mixture may thicken and separate slightly in the fridge; simply shake the container well or stir vigorously before drinking. For longer make-ahead prep, you can portion the frozen blueberries and sliced banana into freezer bags; then all you need to do is add the pre-frozen fruit, coconut milk, water, and flavorings to your blender when ready.

Nutrition (per serving)

Approximate values per serving (1/2 of the recipe), assuming 1 1/2 cups frozen blueberries, 1 1/4 cups full-fat coconut milk, 1 1/2 tbsp maple syrup, no banana, and no garnishes: about 340–360 calories; 30–35 g carbohydrates; 30–32 g total fat (mostly from coconut); 2–3 g protein; 4–6 g fiber; 18–22 g total sugars. Exact numbers will vary based on your specific coconut milk brand, sweetener, and any extras you add.