Creamy Island-Style Coconut Espresso Iced Shake

Quick Recipe Version (TL;DR)

• Yield: 2 tall glasses
• Prep Time: 10 minutes (plus time to chill espresso)
• Cook Time: 0 minutes
• Total Time: 10 minutes active

Quick Ingredients

• 1 cup (240 ml) strong chilled espresso or strong coffee
• 1 1/4 cups (300 ml) full-fat canned coconut milk, well shaken and chilled
• 2 tablespoons (24 g) sugar or coconut sugar
• 1 teaspoon vanilla extract
• Pinch fine sea salt
• 2 cups (about 260 g) ice cubes
• Optional: toasted coconut flakes, extra ice, whipped coconut cream, cocoa powder

Do This

• 1. Brew 1 cup strong espresso or coffee, then chill until cold.
• 2. In a blender, add chilled espresso, coconut milk, sugar, vanilla, and a pinch of salt.
• 3. Add 2 cups ice cubes on top of the liquids.
• 4. Blend on high for 30–45 seconds until smooth, creamy, and slushy.
• 5. Taste; add more sugar for sweetness or a splash of coconut milk to soften the coffee flavor.
• 6. If too thin, blend in a few more ice cubes; if too thick, add a splash of coconut milk.
• 7. Pour into chilled glasses, top with toasted coconut or whipped coconut cream, and serve immediately.

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Why You’ll Love This Recipe

• It is bold and coffee-forward, but softened by ultra-creamy coconut milk for a true island-style twist.
• No special barista gear required: a blender and some chilled espresso are all you need.
• Customizable sweetness and strength so you can make it dessert-like or barely sweet and intense.
• Dairy-free and naturally gluten-free, with easy options to make it vegan, lighter, or boozier.

Grocery List

• Produce: Optional: fresh mint sprigs or orange zest for garnish.
• Dairy: Optional: heavy cream or half-and-half for swirling; whipped cream or whipped coconut cream for topping.
• Pantry: Espresso beans or very strong coffee, canned full-fat coconut milk, granulated sugar or coconut sugar, vanilla extract, fine sea salt, ice, unsweetened shredded or flaked coconut (for toasting), cocoa powder (optional).

Full Ingredients

For the Coconut-Espresso Iced Shake

• 1 cup (240 ml) strong chilled espresso or very strong coffee (about 4 shots espresso or very strong brewed coffee)
• 1 1/4 cups (300 ml) full-fat canned coconut milk, well shaken and thoroughly chilled
• 2 tablespoons (24 g) sugar, coconut sugar, or simple syrup, plus more to taste
• 1 teaspoon pure vanilla extract
• 1 small pinch fine sea salt (about 1/16 teaspoon)
• 2 cups (about 260 g) ice cubes or cracked ice

Optional Garnishes

• 2 tablespoons unsweetened coconut flakes or shredded coconut, lightly toasted
• Whipped coconut cream or regular whipped cream, for topping
• Light dusting of unsweetened cocoa powder or finely ground espresso, for finish
• Fresh mint sprigs or a thin strip of orange zest, for a fragrant touch

Step-by-Step Instructions

Step 1: Brew and chill the espresso

Brew 1 cup (240 ml) of strong espresso or very strong coffee. For the best flavor, use freshly ground beans and brew them slightly stronger than you would for regular drinking. Once brewed, transfer the coffee to a heat-safe container. Let it cool at room temperature for 10–15 minutes, then place it in the refrigerator or freezer until thoroughly chilled, about 20–30 minutes in the fridge or 10–15 minutes in the freezer. The colder the coffee, the thicker and more frosty your shake will be, so avoid blending it while still warm.

Step 2: Prep the coconut milk and garnishes

While the espresso chills, prepare the coconut milk and any garnishes. Shake the can of coconut milk very well to combine the thick cream and thinner liquid. Measure out 1 1/4 cups (300 ml) and keep it chilled. If you plan to use toasted coconut, add 2 tablespoons of unsweetened coconut flakes to a dry skillet over medium heat. Toast for 2–4 minutes, stirring frequently, until the flakes turn golden and fragrant. Immediately transfer to a small plate to cool, so they do not burn. If you like, place two serving glasses in the freezer to chill for 10–15 minutes.

Step 3: Load the blender with liquids and flavorings

Add the chilled espresso to the blender pitcher, followed by the chilled coconut milk. Add 2 tablespoons (24 g) sugar or coconut sugar, 1 teaspoon vanilla extract, and a small pinch of fine sea salt. The salt does not make the drink salty; it simply rounds out the flavors and deepens both the coffee and coconut notes. At this stage, do not add ice yet—this lets you quickly adjust sweetness and flavor before the drink becomes too thick to taste easily.

Step 4: Add ice and blend until creamy and frosty

Add 2 cups (about 260 g) of ice cubes or cracked ice on top of the liquid mixture. Secure the lid tightly. Start blending on low speed to break up the ice, then increase to high speed. Blend for 30–45 seconds, or until the mixture looks smooth, thick, and creamy with no large pieces of ice remaining. The texture should be similar to a coffeehouse frappé: pourable but slushy and frosty. If your blender struggles, pulse several times to break up the ice, then blend steadily. Scrape down the sides if needed to help everything combine.

Step 5: Taste and fine-tune the flavor and texture

Stop the blender and taste a spoonful. If you want it sweeter, blend in 1–2 additional teaspoons of sugar or syrup at a time. For a stronger coffee punch, you can add 1–2 tablespoons more chilled espresso or a teaspoon of instant espresso powder and blend briefly. Adjust the thickness: if the shake is too thick to pour, blend in a splash (1–2 tablespoons) of coconut milk or cold water. If it feels a bit thin or watery, add a handful of extra ice and blend again until creamy and frosty.

Step 6: Serve in chilled glasses with island-style garnishes

Remove your chilled glasses from the freezer, if using. Optionally, you can dip the rims in a little coconut milk or syrup and then into toasted coconut for a fun, crunchy edge. Pour the coconut-espresso shake evenly into the glasses. If you like, top each with a generous dollop of whipped coconut cream or regular whipped cream. Sprinkle with toasted coconut and a very light dusting of cocoa powder or finely ground espresso. Garnish with a mint sprig or strip of orange zest for a subtle aromatic lift. Serve immediately while icy-cold and enjoy the contrast of bold espresso and lush coconut.

Pro Tips

• Chill everything for maximum frothiness. Cold espresso, cold coconut milk, and even chilled glasses all help create a thick, milkshake-like texture without needing ice cream.
• Use full-fat coconut milk. Light coconut milk will work, but the shake will be thinner and less creamy. Full-fat canned coconut milk gives the richest, most luxurious texture.
• Control dilution with coffee ice cubes. If you make this often, freeze leftover coffee or espresso into ice cube trays and use those in place of some regular ice for intense flavor without watering it down.
• Choose the right sweetener. Coconut sugar emphasizes the tropical flavor and adds a gentle caramel note, while white sugar keeps the coffee profile cleaner and more classic.
• Know your blender. High-speed blenders will crush ice quickly; with smaller or older blenders, work in short pulses and avoid overfilling so the ice blends smoothly.

Variations

• Mocha Coconut-Espresso Shake: Add 1–2 tablespoons unsweetened cocoa powder or 30 g chopped dark chocolate to the blender with the liquids. Blend until the chocolate is fully incorporated for a rich mocha twist.
• Spiked Island Coffee Shake: For an adult version, add 1–2 ounces (30–60 ml) dark rum, coconut rum, or coffee liqueur to the blender with the espresso. Reduce the added sugar slightly so the drink does not become overly sweet.
• Protein-Packed Breakfast Shake: Add 1 scoop (about 25–30 g) vanilla or unflavored protein powder, and if needed, a splash more coconut milk to keep the texture pourable. Blend until completely smooth for a more filling, on-the-go breakfast.

Storage & Make-Ahead

This coconut-espresso iced shake is best enjoyed immediately after blending, when it is at its creamiest and frostiest. The ice will slowly melt and separate if it sits for too long. However, you can make the base mixture ahead: stir together the espresso, coconut milk, sugar, vanilla, and salt, then store it covered in the refrigerator for up to 2 days. When ready to serve, simply pour the chilled base over fresh ice in the blender and blend until slushy. If you have leftovers, you can pour them into ice pop molds or an ice cube tray and freeze. Blend the frozen cubes with a splash of fresh coconut milk to recreate a thick, slushy treat.

Nutrition (per serving)

Approximate values for 1 of 2 servings (without garnishes): about 330 calories; 5 g carbohydrate from coffee plus approximately 24 g sugar (including added sweetener); 32 g fat (mostly from coconut milk, including saturated fat); 3–4 g protein; 0–2 g fiber. Sodium is minimal, around 60–80 mg. Caffeine content will vary with your beans and brew strength, but 1 cup strong coffee or 4 shots espresso typically provides 160–260 mg caffeine per serving. Adding whipped cream, alcohol, or extra sweetener will increase the calorie and sugar count.