Ladies, prepare for a sip of heaven: the Espresso Coconut Milkshake with Coconut Flakes is frosty, bold, and cheekily indulgent. Creamy coconut milk softens espresso’s sharp kick, while coconut flakes strut their crunchy, tropical superiority. Ice cubes keep things frosty, making every sip an icy delight. Maple syrup whispers subtle sweetness, because loud sugar is overrated. This milkshake serves sass, caffeine, and texture in one glass, ideal for mornings when patience is low. Pour it generously, enjoy the crunch, and feel smugly virtuous because it’s vegan and slightly sophisticated. A decadent yet playful indulgence for strong, busy women.
Espresso Coconut Milkshake with Coconut Flakes
This Espresso Coconut Milkshake with Coconut Flakes combines rich espresso, creamy coconut milk, and tropical flakes for a frosty vegan treat.
Ingredients
- Strong brewed espresso – ½ cup cooled
- Coconut milk – ¾ cup full-fat
- Ice cubes – 6–8
- Maple syrup – 1 tsp optional
- Vanilla extract – ¼ tsp optional
- Coconut flakes – 2 tbsp toasted if desired
- Vegan whipped coconut cream – ¼ cup optional
Instructions
- Brew espresso and allow it to cool completely.
- Combine coconut milk, ice cubes, cooled espresso, maple syrup, and vanilla extract in a blender.
- Blend until smooth and frothy.
- Pour into glasses and top with toasted coconut flakes and optional whipped coconut cream.
- Serve immediately for a crunchy, tropical, vegan espresso milkshake experience.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Calcium: 18%
- Iron: 6%
- Magnesium: 9%
- Potassium: 8%
- Vitamin D: 4%
Additional Notes & Tips
- Chill espresso before blending for a frosty texture.
- Adjust maple syrup according to sweetness preference.
- Toast coconut flakes for a nuttier crunch.
- Vegan whipped coconut cream elevates decadence.
- Ideal as a morning pick-me-up or mid-afternoon treat.
