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 - The coconut-ty flavour will remind you of your favourite macaroon cookie.  A cold and delicious treat on a warm day.

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 - The coconut-ty flavour will remind you of your favourite macaroon cookie.  A cold and delicious treat on a warm day.

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.

Coconut Coffee Milkshake - The coconut-ty flavour will remind you of your favourite macaroon cookie.  A cold and delicious treat on a warm day.

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

Coconut Coffee Milkshake - The coconut-ty flavour will remind you of your favourite macaroon cookie.  A cold and delicious treat on a warm day.

Coconut Coffee Milkshake

Coconut Coffee Milkshake

Yield: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

The coconut-ty flavour will remind you of your favourite macaroon cookie. A cold and delicious treat on a warm day.

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

Instructions

  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.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 695Total Fat: 36gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 118mgSodium: 288mgCarbohydrates: 84gFiber: 4gSugar: 71gProtein: 10g

Did you make this recipe?

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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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