Beverages

Coconut Coffee Milkshake

If Coconut Cream Pie were to become a coffee, this would be it! It’s a cold, creamy and luscious. The nutty coconut gives it a tropical flair. This is the drink you want to be sipping as you enjoy a day relaxing in the sun.
Coconut Coffee Milkshake - Cold, creamy and luscious! This is the drink you want to be sipping as you enjoy a day relaxing in the sun.

Coconut Coffee Milkshake

The drink itself is made of fresh coffee, vanilla ice cream and coconut extract. If the store had coconut ice cream, I’d have used that instead, but adding coconut extract works too.

The topping is whipped cream and toasted coconut. Prepare toasted coconut in the oven in about 5 minutes. It’s super quick and easy.

For presentation, I rimmed the glass in sticky marshmallow cream and filled it with lots of toasted coconut. Doesn’t it look so inviting and heavenly?

Coconut Coffee Milkshake - Cold, creamy and luscious! This is the drink you want to be sipping as you enjoy a day relaxing in the sun.

Wow your friends and family with this recipe. It tastes even better than it looks!

Watch for more yummy cold coffee drinks coming up. Check out my Beverages section to see the ones I’ve already shared.

Do you think this recipe is one you’d enjoy?

Coconut Coffee Milkshake - Cold, creamy and luscious! This is the drink you want to be sipping as you enjoy a day relaxing in the sun.

Yield: 2

Coconut Coffee Milkshake

Cold, creamy and luscious! This is the drink you want to be sipping as you enjoy a day relaxing in the sun.

Ingredients:

  • 1/4 cup marshmallow creme
  • 1/2 cup sweetened coconut
  • 4 cups vanilla ice cream
  • 1 1/2 cups freshly brewed coffee
  • 1 tsp coconut extract
  • Whipped cream

 

Directions:

  1. Preheat oven to 350.  Spread coconut on a baking sheet. Bake for 5 minutes or until golden brown, stirring once at about 2 1/2 minutes. Remove from oven and pour into a bowl.
  2. Place marshmallow creme into bowl. Place glass upside in the bowl to cover the rim. Dip glass into toasted coconut to cover the marshmallow creme. Set aside.
  3. In a blender, add ice cream, coffee and coconut extract. Blend until smooth. Pour into prepared glasses. Top with whipped cream and sprinkle with extra leftover toasted coconut.

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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