This Iced Mocha Coffee Shake with Coconut Milk is basically your morning coffee on a tropical vacation—with better skin and zero stress. It’s creamy, chilled, and seductively rich, the kind of drink that whispers, “You deserve this.” The smooth coconut milk wraps around deep mocha flavor like a beach towel hugging sun-kissed skin. It’s vegan, luscious, and an absolute mood-lifter in a glass. Perfect for those mornings when coffee alone can’t fix the drama. Every sip feels like sipping luxury, minus the guilt and the overpriced café bill.
Iced Mocha Coffee Shake with Coconut Milk
A creamy vegan iced mocha shake infused with coconut milk for a tropical, rich, and deeply satisfying twist on your daily coffee ritual.
Ingredients
- Freshly brewed espresso – ½ cup 2 shots
- Unsweetened coconut milk – 1 cup
- Cocoa powder – 1 tbsp
- Maple syrup – 1 tbsp
- Vanilla extract – ½ tsp
- Ice cubes – 6
- Vegan whipped cream – optional for topping
- Vegan chocolate syrup – 1 tbsp optional drizzle
Instructions
- Brew espresso and allow it to cool slightly.
- Add espresso, coconut milk, cocoa powder, and maple syrup to a blender.
- Pour in vanilla extract and toss in ice cubes.
- Blend until smooth, frothy, and creamy.
- Drizzle chocolate syrup inside your glass for extra flair.
- Pour, top with vegan whipped cream, and take your well-earned first sip.
Notes
Nutritional Values (Per Serving)
- Calories: 245 kcal
- Total Fat: 9.4 g
- Saturated Fat: 4.8 g
- Carbohydrates: 32 g
- Fiber: 4.3 g
- Protein: 5.2 g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Magnesium: 12%
- Calcium: 7%
- Vitamin E: 9%
- Potassium: 11%
Additional Notes / Tips
- Use chilled coconut milk for a thicker, creamier texture.
- Add a pinch of cinnamon for warmth and depth.
- For a dessert-style version, drizzle vegan caramel over the top.
- Freeze leftover coffee into ice cubes to avoid dilution.
- Pair with a beachy playlist and a “do not disturb” face.
