This Coconut Coffee Milkshake is the summery drink you didn’t know you needed. It’s cold, creamy, and luscious and has the perfect tropical flair, thanks to the toasted coconut.

Coconut coffee milkshake on a wooden coaster.

Get ready to wow your friends and family with this Coconut Coffee Milkshake recipe. One sip, and they’ll be asking for the recipe. Trust me!

This dreamy milkshake features a marshmallow creme, toasted coconut rim, and a rich, sweet, creamy, oh-so-tasty milkshake. It’s made with your favorite vanilla ice cream blend with fresh coffee and flavored with coconut extract.

This is the drink you want to be sipping on as you enjoy a day relaxing in the sun. I mean, just look at that beautiful presentation.

And it tastes even better than it looks!

Why You’ll Love This Recipe

Impressive, yet simple
Delicious flavor with a tropical twist
Thick and creamy

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

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Marshmallow creme: We’re using marshmallow creme to rim the serving glasses. This is optional but highly recommended!
Shredded sweetened coconut: You’ll need ½ cup of sweetened, shredded coconut for toasting. We’ll use it to rim the glasses and to garnish the finished milkshake.
Vanilla ice cream: Just use your favorite brand of vanilla ice cream.
Freshly brewed coffee: I recommend freshly brewed coffee for the best flavor.
Coconut extract: You’ll need just a few drops of coconut extract. A little goes a long way.
Whipped cream: You can use store-bought whip or make a homemade batch of whipped cream.

How to Make Coconut Coffee Milkshake

Step One: Preheat oven to 350℉. Spread coconut on a baking sheet. Bake for 5 minutes or until golden brown, stirring once at about 2 ½ minutes. Remove from oven and pour into a bowl.

Step Two: Place marshmallow creme into a bowl. Place glass upside down in the bowl to cover the rim. Dip the glass into the toasted coconut to cover the marshmallow creme. Set aside.

Step Three: In a blender, add ice cream, coffee, and coconut extract. Blend until smooth. Pour into prepared glasses.

Step Four: Top with whipped cream and sprinkle with extra leftover toasted coconut.

Collage of pouring the drink into the mug and topping with whipped cream.

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What to Serve With It

You definitely can’t go wrong by simply enjoying this coffee milkshake all on its own.

However, if you want to serve alongside breakfast or turn it into more of a dessert-like snack, here are a few recipes you could try:

Recipe Tips and Tricks

Fresh coffee is best. While you can save your leftover coffee and use it the next day, I highly recommend brewing a fresh batch for this. The flavor of fresh coffee really is just better!
Let the coffee cool a little. If it’s scalding hot straight out of the pot, it will just melt the ice cream.
Watch the coconut closely. It needs just a few minutes in the oven to get perfectly toasted. It can burn very quickly if you don’t keep an eye on it.

Variations and Substitutions

Skip the extract. If you’d rather use coconut ice cream, you can use that instead of the extract. Or, if you really like coconut flavor, use both!
No hot coffee? Swap it out for cold brew. The flavor will be slightly different but still so tasty.
Make it vegan. Simply use dairy-free varieties of vanilla ice cream and whipped cream. Vegan marshmallow creme may be a little more difficult to come by, but if you can find some, go for it! Otherwise, you can just skip the marshmallow rim.

Storage Instructions

I don’t recommend trying to store this coffee milkshake. It’s best served right away!

The recipe with a drip on the side of the glass.

Cold Coffee Drinks

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Rate this Recipe

4.50 from 2 votes