This Iced Mocha Coffee Shake with Coconut Milk is the creamy vacation your morning desperately needs. It’s bold, smooth, and unapologetically indulgent—like sipping a tropical latte on paid time off you don’t have. The coconut milk adds a velvety twist that makes coffee feel like dessert in disguise. It’s vegan, chilled, and dangerously easy to make. Perfect for that “I deserve something fancy” energy after surviving emails, errands, or humanity in general. Every sip is sunshine with caffeine attached, proving you can’t buy happiness—but you can blend it with cocoa and coffee, and that’s close enough.
Iced Mocha Coffee Shake with Coconut Milk
A rich, vegan iced mocha shake made with bold coffee, creamy coconut milk, and dark cocoa for a tropical-meets-coffee indulgence.
Ingredients
- Cold brew coffee – ¾ cup
- Coconut milk full-fat – 1 cup
- Cocoa powder – 1½ tbsp
- Maple syrup – 1 tbsp
- Vegan chocolate syrup – 1 tbsp
- Ice cubes – 6
- Frozen banana – ½
- Vanilla extract – ½ tsp
- Pinch of sea salt – optional
- Vegan whipped cream – for topping
Instructions
- Pour cold brew coffee and coconut milk into the blender.
- Add cocoa powder, maple syrup, banana, and vanilla extract.
- Drop in ice cubes and blend until creamy, cold, and irresistibly smooth.
- Drizzle vegan chocolate syrup in the glass for that café-style swirl.
- Pour, top with vegan whipped cream, and sip like a goddess on holiday.
Notes
Nutritional Values (Per Serving)
- Calories: 240 kcal
- Total Fat: 8.5 g
- Saturated Fat: 6.1 g
- Carbohydrates: 33 g
- Fiber: 3.8 g
- Protein: 4.6 g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Magnesium: 15%
- Potassium: 13%
- Calcium: 9%
- Vitamin E: 8%
Additional Notes / Tips
- Use chilled coconut milk for extra froth and body.
- Add a dash of cinnamon or nutmeg for a cozy mocha kick.
- Freeze leftover coffee into cubes—no watered-down shake nightmares.
- Garnish with toasted coconut flakes for flair.
- Perfect for brunch, bad moods, or pretending you live in Bali.
